Mosha T C, Gaga H E, Pace R D, Laswai H S, Mtebe K
Sokoine University of Agriculture, Department of Food Science and Nutrition, Morogoro, Tanzania.
Plant Foods Hum Nutr. 1995 Jun;47(4):361-7. doi: 10.1007/BF01088275.
The effect of blanching on the antinutritional content was studied in cabbage, turnip, collard, sweetpotato and peanut leaves. All the vegetables contained various amounts of phytic acid, tannic acid and/or oxalic acid. Tannic acid was found in largest amounts ranging from 1266.00 mg/100 g in cabbage to 491.00 mg/100 g in sweetpotato. Phytic acid content ranged from 0.31 mg/100 g in sweetpotato to 3.97 mg/100 g in collard. Oxalic acid was in trace amounts in cabbage and turnip; but high concentrations were found in sweetpotato (469.67 mg/100 g) and peanut greens (407.00 mg/100 g). Levels of both tannic acid and phytic acid were significantly (p < 0.05) reduced by conventional and microwave blanching methods while oxalic acid levels were not significantly (p < 0.05) reduced in most of the treatments by either of the blanching methods. In general, blanching is recommended as an effective method for reducing the antinutritional factors in green vegetables, however, further investigation on the heating times for both conventional and microwave blanching methods has been suggested.
研究了热烫处理对卷心菜、芜菁、羽衣甘蓝、红薯和花生叶中抗营养成分的影响。所有蔬菜均含有不同量的植酸、单宁酸和/或草酸。发现单宁酸含量最高，从卷心菜中的1266.00毫克/100克到红薯中的491.00毫克/100克不等。植酸含量从红薯中的0.31毫克/100克到羽衣甘蓝中的3.97毫克/100克不等。草酸在卷心菜和芜菁中含量微量；但在红薯（469.67毫克/100克）和花生叶（407.00毫克/100克）中含量较高。传统热烫法和微波热烫法均可显著（p<0.05）降低单宁酸和植酸含量，而在大多数处理中，两种热烫方法均未显著（p<0.05）降低草酸含量。总体而言，热烫被推荐为降低绿色蔬菜中抗营养因子的有效方法，然而，建议对传统热烫法和微波热烫法的加热时间进行进一步研究。
