摘要
对浙江省内常见的17种蔬菜分别进行蒸、煮或微波加热处理、用DPPH法测定它们的抗氧化活性,并与新鲜蔬菜的氧化活性进行比较。结果发现,不同烹调方法对蔬菜的抗氧化活性的影响不同。总体上看,蔬菜的抗氧化能力经蒸或煮处理的有所下降,但经微波加热后有所提高。
Steaming, boiling and microwave heating techniques were used in seventeen common kinds of vegetables in Zhejiang Province. Their antioxidative activities were investigated by DPPH and compared with that of fresh vegetables. The results showed that different heating methods exhibit different influence on the antioxidative activity of vegetables. Generally, the antioxidant ability decreased after steaming or boiling process, but increased after microwave.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第6期30-32,共3页
Food and Fermentation Industries
基金
浙江教育厅科研基金资助项目(No.20010305)
