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題名 | 中式油炒烹調對蔬菜中葉酸含量之影響=Effect of Chinese Stir-Fry Cooking on Folate Contents of Vegetables |
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作者 | 林璧鳳; 林榮富; | 書刊名 | 中國農業化學會誌 |
卷期 | 37:4 1999.12[民88.12] |
頁次 | 頁443-454 |
分類號 | 411.3 |
關鍵詞 | 葉酸; 油炒; 蔬菜; 葉酸含量; Folate; Stir-frying; Vegetable; Folate content; |
語文 | 中文(Chinese) |
中文摘要 | 葉酸廣泛存在於各類食物中,肝臟、酵母、綠葉蔬菜、豆類及一些水果都是其豐富的食物來源。但是,加熱、氧化和紫外光等會破壞葉酸,使葉酸失去活性。故本研究探討中式烹調,如大火快炒,對蔬菜葉酸的損失率,以了解是否熟食蔬菜的飲食習慣會降低國人之葉酸攝取量。葉酸含量以微生物之定量法,此法係根據葉酸需求菌Lactobacillus casei種的生長情形計量樣品中葉酸含量。本實驗由台北市水源市場購得新鮮蔬菜後,將部份新鮮蔬菜直接均質處理後測葉酸含量,而同批購得蔬菜的另一部份,以大火油炒約一分鐘後,分別測定葉菜中葉酸含量和菜汁中葉酸含量,另外,並將油炒蔬菜以80℃水浴保溫處理1小時後測定葉酸含量,以評估保溫是否影響葉酸含量。結果顯示水煮蔬菜葉酸只有新鮮蔬菜之50%,以菠菜和小白菜保留率30%左右最低。非葉菜類可保留50~90%的葉酸。若以油炒方式,葉菜類蔬菜可保留43~70%的葉酸,但有9~15%的葉酸殘留於油炒菜汁中。非葉菜類除四季豆只保留54~75%之葉酸,和絲瓜有較多葉酸流失於菜汁外,其餘蔬菜可測得接近或高於新鮮蔬菜的葉酸含量。以水浴保溫油炒蔬菜時,菠菜、空心菜、小白菜、甘藍菜,和四季豆、蘆筍和絲瓜,油炒後的葉酸含量約有30%在保溫置放過程中損失。但是水浴溫對芥藍菜、毛豆和青椒的影響不大,對青江菜和苦瓜的影響則可能介於0~20%之間。因此,以油炒方式烹煮蔬菜,比水煮烹調能保留較多的葉酸,若以一般攝食油炒蔬菜並未攝食菜汁的飲食習慣而言,約有10-20%的葉酸會流失於菜汁中。此外,對菠菜、空心菜、小白菜、甘藍菜、四季豆、蘆昏和絲瓜等蔬菜,蔬菜保溫一般時間後再攝食會比立即攝食減少約20~40%左右的葉酸含量。 |
英文摘要 | Folate is one of the water-soluble B vitamins that is present in a variety of foods, including vegetables, liver, fruits and pulses. It is labile for heat, light and oxidation and vulnerable to food processing. The extent of cooking loss of folate in Chinese-style stir-fired vegetable was largely unknown. Therefore, this study was carried out to investigate the effect of Chinese stir-fry cooking on the folate content in vegetables. The folate contents of 12 commonly consumed vegetables were measured by microbiological assay using Lactobacillus casei. The folate contents in fresh vegetables, boiled vegetables, stir-fired vegetables and stir-fried vegetables incubated at 80℃ for 1 hr were determined. The results indicated that the boiled vegetables only retained 50% of the folate. Spinach and pak-choi retained the least folate, only 30%. Boiled non-leafy vegetables vegetables retained 50~90% of the folate. Stir-fried leafy vegetables retained 43~70% of the folate, 9%~15% in soup. Stir-fried non-leafy vegetables retained nearly or more than 100% of the folate, except in snap bean where there was 54~75% retention and in sponge gourd where there was substantial loss in soup. Some vegetables, such as spinach, water convolvulus, pak-choi, Chinese kale, cabbage, snap soybean, asparagus and sponge gourd, lost 30% of their folate if the stir-fried vegetables were incubated at ~80℃ for 1 hr to mimic the vegetable dishes sold in Chinese cafeteria-style restaurants. Therefore, the stir-frying process may retain more folate in vegetables compared with the boiling process. For some vegetables, cooked dishes sold in cafeteria incubated in a water bath may further lose more folate. |
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