Research Group for Bioactives - Analysis and Application, National Food Institute, Technical University of Denmark, Kemitorvet, DK-2800 Kgs. Lyngby, Denmark.
Food Chem. 2018 Jul 15;254:144-149. doi: 10.1016/j.foodchem.2018.01.182. Epub 2018 Feb 1.
Information on the retention of vitamin D in food following household cooking is scarce. So far the retention of its metabolites vitamin D, vitamin D, and 25-hydroxyvitamin D has shown that the type of food and the cooking method are the essential determinants, and there is no significant difference between the metabolites. We investigated the retention of vitamin D and vitamin D in sunflower oil, vitamin D in rainbow trout, and vitamin D in button mushrooms. The investigated cooking methods were boiling at different pH, steam cooking, microwave cooking, pan-frying, and oven baking. There was no difference between the retention of vitamin D and vitamin D added to sunflower oil, which ranged from 70 to 99%. In rainbow trout, the retention of vitamin D at 85-114% was not significantly different from 100%, except for panfrying at 85%. However, the retention of vitamin D in mushrooms at 62-88% was significantly different from 100% (p ≤ 0.05).
关于家庭烹饪后食物中维生素 D 的保留情况的信息很少。到目前为止，其代谢物维生素 D、维生素 D 和 25-羟基维生素 D 的保留情况表明，食物类型和烹饪方法是主要决定因素，代谢物之间没有明显差异。我们研究了葵花籽油中维生素 D 和维生素 D 的保留情况、虹鳟鱼中的维生素 D 和纽扣蘑菇中的维生素 D。研究的烹饪方法有不同 pH 值的煮沸、蒸汽烹饪、微波烹饪、煎锅烹饪和烤箱烘焙。添加到葵花籽油中的维生素 D 和维生素 D 的保留率没有差异，范围在 70-99%之间。在虹鳟鱼中，除了在 85°C 下的煎锅烹饪外，维生素 D 的保留率在 85-114%之间与 100%没有显著差异。然而，蘑菇中维生素 D 的保留率在 62-88%之间与 100%有显著差异（p≤0.05）。
