不同蒸煮条件对黄花菜中元素含量和抗氧化活性物质的影响

目的:观察不同蒸煮温度和时间对黄花菜中钙、铁、锌、铜的含量及抗氧化性的改变,探讨烹调条件对黄花菜营养价值的影响。方法:利用原子吸收分光光度法对市售散装黄花菜进行元素含量的测定,并采用POV法测定油脂过氧化值间接反映黄花菜抗氧化物质的活性变化。结果:随着蒸煮温度和时间的增加,钙、铁、锌、铜的含量降低,差异有显著性(P<0.05);不同蒸煮温度下黄花菜的抗氧化活性降低(P<0.05)。结论:黄花菜蒸煮时间过长温度过高,会降低其营养价值。

The impact of microelement and antioxygen ability of day lily on diversity cooking condition

Objective：To investigate the effects of different cooking temperature and hour of day lily calcium, iron, zinc, copper and antioxygen ability of the content. To explore the impact of nutritional value about daylily cooking conditions. Methods： for determination of bulk Daylily atomic absorption spectrophotometry for the determination of trace elements, and indirect determination of the activity of antioxidant substances. Results：With the increase in cooking temperature and time, calcium, iron, zinc, copper content. The difference was significant （P 〈 0.05 ）; Daylily different cooking temperature of the antioxidant activity significantly different （P 〈 0.05）. Conclusions：Daylily too long cooking at high temperatures, it will lower their nutritional value.