新鲜蔬菜是供给机体维生素C(Vc)的最好来源,但烹调加工对其含量则有不同程度的损失。近年来微波炉以其方便、快捷、干净、对营养素的损失少等优势,已经走进了干家万户。为了解微波烹调与其它烹调方法对Vc含量的影响,本文以微波、蒸煮、急火爆炒3种烹调方法对沈阳地区冬季市售新鲜大白菜、黄瓜、绿豆牙、元葱4种蔬菜中总抗坏血酸含量进行了测定。 1 材料和方法 1.1 取样取当天采购的4种蔬菜分别洗净晾干,各取500g左右,切碎混匀,每种称取50g,共4份,分别置於烧杯中,用于不同烹饪方法。 1.2 烹调方法 Fresh vegetables are the best sources of vitamin C (Vc) in the body, but the contents of cooking and processing have different levels of loss. Microwave oven in recent years for its convenience, fast, clean, less loss of nutrients and other advantages, has entered the cadres. In order to understand the influence of microwave cooking and other cooking methods on Vc content, three kinds of cooking methods, microwave, steaming and hot stir-frying, were used to study the effects of microwave cooking on the content of total ascorbic acid in fresh vegetables of Chinese cabbage, cucumber, mung bean, Content was measured. 1 Materials and methods 1.1 Sampling Take the day to buy the four kinds of vegetables were washed and dried, each taking about 500g, chopped and mixed, each weighed 50g, a total of 4, were placed in a beaker for different cooking methods . 1.2 cooking methods