CAJ | 학술논문

目的：比较3种烹饪方式对8种蔬菜中维生素C含量的影响。方法：选取8种常见蔬菜,分别采用较新型烹饪方式（不锈钢炒锅加盖密闭式）、模拟传统烹饪方式（不锈钢炒锅不加盖）与传统烹饪方式（铁锅急火快炒不加盖）进行烹调,不添加食盐仅添加烹调油,严格控制其它烹饪条件。采用GB/T 5009.86—2003 2,4—二硝基苯肼法测定烹饪前后8种蔬菜中维生素C含量的变化。结果：相同条件下,采用3种不同烹饪方式对同种蔬菜进行烹调的结果显示,不同烹调方式都会造成蔬菜中维生素C损失,且维生素C含量与烹饪前相比,差异具有统计学意义（P〈0.05）。新型烹饪方式与传统烹饪方式相比,蔬菜中维生素C含量较高,且据有显著性差异（P〈0.05）,新型烹饪方式组蔬菜中维生素C保存率最高（8种蔬菜分别为58.52%、73.21%、85.14%、68.66%、87.17%、82.78%、44.54%、74.91%）;传统烹饪方式组蔬菜中维生素C保存率最低（对应上述8种蔬菜分别为29.26%、61.91%、52.58%、38.53%、43.58%、59.60%、24.66%、40.62%）。结论：不同烹饪方式对蔬菜中维生素C损失影响不同,新型烹饪方式对蔬菜中维生素C损失最小,保存率最高。
목적：비교3충팽임방식대8충소채중유생소C함량적영향。방법：선취8충상견소채,분별채용교신형팽임방식（불수강초과가개밀폐식）、모의전통팽임방식（불수강초과불가개）여전통팽임방식（철과급화쾌초불가개）진행팽조,불첨가식염부첨가팽조유,엄격공제기타팽임조건。채용GB/T 5009.86—2003 2,4—이초기분정법측정팽임전후8충소채중유생소C함량적변화。결과：상동조건하,채용3충불동팽임방식대동충소채진행팽조적결과현시,불동팽조방식도회조성소채중유생소C손실,차유생소C함량여팽임전상비,차이구유통계학의의（P〈0.05）。신형팽임방식여전통팽임방식상비,소채중유생소C함량교고,차거유현저성차이（P〈0.05）,신형팽임방식조소채중유생소C보존솔최고（8충소채분별위58.52%、73.21%、85.14%、68.66%、87.17%、82.78%、44.54%、74.91%）;전통팽임방식조소채중유생소C보존솔최저（대응상술8충소채분별위29.26%、61.91%、52.58%、38.53%、43.58%、59.60%、24.66%、40.62%）。결론：불동팽임방식대소채중유생소C손실영향불동,신형팽임방식대소채중유생소C손실최소,보존솔최고。
[Objective] To compare the effects of 3 kinds of cooking methods on Vitamin C retention in 8 kinds of vegetables. [Method] We cooked 8 common vegetab|es separately with different cooking methods, the new cooking style (using stainless fry pan with lid) , simu- lation traditional cooking style (stainless fry pan without lid) and traditional cooking style (iron pot without lid), and no salt or spice was added except cooking oil and other cooking conditions were strictly controlled. We used the GB/TS009. 86--2003 2, 4-2 nitrobenazene hy- drazine method to determine the changes of Vitamin C content in 8 kinds of vegetables before and after cooking. [Result] The results showed that different cooking methods had an effect on Vitamin C loss, and statistically significant ( P 〈 0. 05 ) was found between the compare of fresh vegetables and cooked vegetables, the same trend ( P 〈 0. 05 ) was also found between new cooking style and the traditional one. While cooking the same vegetable, the new cooking style tended to deplete Vitamin C the least, and the preservation rate of 8 kinds of vege- tables were 58.52% , 73.21% , 85.14% , 68. 66% , 87. 17% , 82.78% , 44. 54% , 74. 91% respectively. On the contrary, traditional cooking style led to a maximum Vitamin C destruction, which the preservation rate were 29.26% , 61.91%, 52.58%, 38.53%, 43.58% , 59. 60% , 24. 66% , 40. 62% respectively. [Conclusion] Different cooking methods had different effect on vegetable Vitamin C loss during cooking, among them the new cooking style had the highest Vitamin C retention values.