摘要
目的 了解蔬菜不同部分VitaminC(VC)的含量。方法 模拟家庭中蔬菜的烹饪过程 ,采用 2 ,4-二硝基苯肼法测定其中维生素C的含量。结果 在烹饪后的生菜、白菜、青菜、莴苣中 ,叶的VC 含量最高 ,茎最低 ;卷心菜茎中VC含量最高 ,混合最低。黄叶生菜VC 含量最低 ;大青菜叶VC 含量最高。新鲜的黄瓜皮中VC 含量最高 ,黄瓜肉中最低 ;烹饪后的黄瓜籽中VC 含量最高 ,肉中仍最低。青菜、卷心菜的VC 含量总体高于其它样品 ;生菜VC 总体含量最低。结论 这些研究结果使人们清楚的认识到蔬菜各部分的VC 含量 。
Objective To study the Vitamin C content in different parts of the fresh and cooked vegetables.Methods The cooking of vegetables in families was imitated. Vitamin C (V C) content of vegetables was determined by 2,4- dinitrophenylhydrazine.Results The Vitamin C content of the leaves from the cooked vegetables including romaine?Chinese cabbages?green vegetables?lettuces were of the highest, and that of V C content of the stalks were of the lowest. The Vitamin C content of the cabbages stalks was 36.36(mg/100g) of the highest level, and of the cabbage mixtures was 26.21(mg/100g) of the lowest level respectively. From the fresh cucumbers, the V C content of the peel was 19.79(mg/100g)of the highest level, and of the pulp was 6.54(mg/100g) of the lowest level respectively. From the cooked cucumbers, the V C content of the seeds was of the highest level, and that of the pulp was still of the lowest level. The sum of V C content of the vegetable stalks and leaves was more than the mixtures of the vegetables. The total of the V C content of the cucumber seeds?pulp and peel was more than the mixtures. The V C content of green vegetables and cabbages were higher than other samples and Vc content of romaine was of the lowest.Conclusion The results helped to popularize rational health diet about Vc contents.
出处
《同济大学学报（医学版）》
CAS
2002年第3期207-209,212,共4页
Journal of Tongji University(Medical Science)
