Rumm-Kreuter D, Demmel I
Alfa Institute Eltville FDG.
J Nutr Sci Vitaminol (Tokyo). 1990;36 Suppl 1:S7-14; discussion S14-5. doi: 10.3177/jnsv.36.4-supplementi_s7.
Preparing vegetables with heat the contents of their constituents will change to a various extent. Particularly the water-soluble and the heat-sensitive vitamins are affected. At an early stage the vitamin C losses were investigated, because of vitamin C's indicating function for oxidation and leaching-out processes (1, 2, 7, 11-13, 15, 17). The degree of vitamin losses is influenced by various factors, for example the type of food, variety of vegetables, the way of cutting, preparation, duration and method of cooking. The influence of the various cooking methods with regard to the losses of certain water-soluble vitamins will be discussed.
对蔬菜进行加热处理时，其成分会发生不同程度的变化。尤其是水溶性和热敏性维生素会受到影响。由于维生素C对氧化和浸出过程具有指示作用，因此早期对其损失情况进行了研究(1, 2, 7, 11 - 13, 15, 17)。维生素损失的程度受多种因素影响，例如食物类型、蔬菜品种、切割方式、制备方法、烹饪时间和烹饪方法等。本文将讨论各种烹饪方法对某些水溶性维生素损失的影响。
