Yadav S K, Sehgal S
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
Plant Foods Hum Nutr. 1995 Feb;47(2):125-31. doi: 10.1007/BF01089261.
The present investigation was conducted to study the concentration of ascorbic acid and beta-carotene in spinach and amaranth leaves as affected by various domestic processing and cooking methods which included storage of leaves in polythene bags or without packing for 24 and 48 hours in refrigerator at 5 degrees C; at 30 degrees C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 624.1 to 629.0 mg and beta-carotene content was 35.3 to 53.1 mg/100 g dry weight. The percent loss of ascorbic acid ranged from 1.1 to 6.3 and 55.3 to 65.9 while lower losses (0.0 to 1.3 and 1.5 to 2.1) of beta-carotene were observed in leaves stored in refrigerator and at 30 degrees C, respectively. A markedly greater reduction in ascorbic acid and beta-carotene was observed in dried, blanched and cooked leaves. The study recommended the storage of leaves in refrigerator, drying in oven, blanching for shorter time and cooking in pressure cooker for better retention of these two vitamins.
本研究旨在探讨不同家庭加工和烹饪方法对菠菜和苋菜叶片中抗坏血酸和β-胡萝卜素含量的影响，这些方法包括：将叶片装在聚乙烯袋中或不包装，在5摄氏度的冰箱中储存24小时和48小时；在30摄氏度下装在聚乙烯袋中储存；干燥（日晒和烘烤）；热烫（5分钟、10分钟、15分钟）；开罐煮和高压煮。新鲜叶片的抗坏血酸含量为624.1至629.0毫克，β-胡萝卜素含量为35.3至53.1毫克/100克干重。抗坏血酸的损失百分比在1.1%至6.3%和55.3%至65.9%之间，而分别储存在冰箱中和30摄氏度下的叶片中β-胡萝卜素的损失较低（0.0%至1.3%和1.5%至2.1%）。在干燥、热烫和煮熟的叶片中，抗坏血酸和β-胡萝卜素的减少更为明显。该研究建议将叶片储存在冰箱中，用烤箱干燥，短时间热烫，并使用高压锅烹饪，以更好地保留这两种维生素。
