摘要
红酸汤作为一种广受食客喜爱的酸味调味品,其烹调过程中必然会添加蔬菜,但烹调蔬菜对红酸汤中全反式番茄红素含量的影响目前还未见太多研究,因此文章拟对此进行研究。实验表明少量蔬菜(2倍红酸汤添加量)烹调6min对红酸汤中全反式番茄红素含量无明显影响(P>0.05)。当白萝卜添加量达到12g(6倍红酸汤添加量)或洋葱添加量达到8g(4倍红酸汤添加量)时,烹调6min红酸汤中全反式番茄红素含量显著降低(P<0.05)。即使6倍红酸汤质量的大白菜(青口)烹调6min对红酸汤中全反式番茄红素含量也无显著变化(P>0.05)。实验所选的3种蔬菜中添加洋葱(4倍及以上红酸汤的量)或白萝卜(6倍红酸汤添加量)烹调6min的红酸汤可能全反式番茄红素向顺式番茄红素转化更多,对健康更有利。
Red sour soup is a sour seasoning that is popular among diners. In the cooking process, diners will inevitably add vegetables, but the effect of cooking vegetables on the content of all-trans lycopene in red sour soup has not been studied by researchers. Thus, this paper intends to study this. The experimental results show that a small amount of vegetables (2 times of the additive amount of red sour soup) cooking for 6 min has no significant effect on the content of all-trans lycopene in red sour soup (P>0.05). When the additive amount of white radish reaches 12 g (6 times of the additive amount of red sour soup) or the additive amount of onion reaches 8 g (4 times of the additive amount of red sour soup) cooking for 6 min, the content of all-trans lycopene in red sour soup is significantly reduced (P<0.05). Even Chinese cabbage (Qingkou) with 6 times of the additive amount of red sour soup cooking for 6 min has no significant change (P>0.05) in the content of all-trans lycopene in red sour soup. Adding onion (4 times or more of red sour soup) or white radish (6 times of red sour soup) to the three vegetables selected in this experiment cooking for 6 min may lead to more conversion of all-trans lycopene to cis-lycopene, which is more beneficial to health.
作者
陈文莹
杨旭芹
刘臻
陈江碧
谌小立
CHEN Wen-ying;YANG Xu-qin;LIU Zhen;CHEN Jiang-bi;SHEN Xiao-li(School of Public Health, Zunyi Medical University, Zunyi 563000, China;Experimental Teaching Demonstration Center for Preventive Medicine in Guizhou Province, Zunyi 563000, China)
出处
《中国调味品》
CAS
北大核心
2019年第7期1-4,共4页
China Condiment
基金
遵义医学院优秀青年人才项目(17zy-006)
遵义医学院博士学位授权支撑学科建设经费(2015-0996037)
关键词
玉梦凯里红酸汤
全反式番茄红素
蔬菜
烹调
Yumeng Kaili red sour soup
all-trans lycopene
vegetables
cooking
