鞍山师范学院学报

采用2,6-二氯靛酚法测定不同烹饪方式下两种十字花科蔬菜大白菜和西兰花中维生素C含量.大白菜和西兰花在蒸、煮、炒3种烹饪方式下，维生素C的含量均随烹饪时间的增加而降低，降低的速度先快后慢.大白菜在烹饪1 min时，每100 g中含有的维生素C高低顺序为蒸制41.56 mg、煮制38.71 mg、炒制36.58 mg;烹饪3 min时，每100 g中维生素C含量分别为蒸制34.05 mg、煮制25.62 mg、炒制17.36 mg.西兰花在烹饪1 min时，每100 g中含有的维生素C高低顺序为蒸制81.93 mg、煮制69.79 mg、炒制57.64 mg;烹饪3 min时，每100 g中维生素C含量分别为蒸制75.03 mg、煮制56.73 mg、炒制44.30 mg.实验结果表明，以蒸制方式烹饪大白菜和西兰花，维生素C损失最少.

The content of vitamin C in two cruciferous vegetables of Chinese cabbage and broccoli was determined by 2,6-dichlorophenol method under different cooking methods.The content of vitamin C in Chinese cabbage and broccoli in steaming, boiling and stir-frying all decreased with the increase of cooking time, and the decrease rate was first fast and then slow.After Chinese cabbage was cooked for one minute, the vitamin C content per 100 g of Chinese cabbage from high to low was 41.56 mg in steaming, 38.71 mg in boiling and 36.58 mg in frying.After cooking for 3 minutes, the vitamin C content per 100 g of Chinese cabbage was 34.05 mg in steaming, 25.62 mg in boiling and 17.36 mg in frying, respectively.After broccoli is cooked for one minute, vitamin C content per 100 g of broccoli from high to low is 81.93 mg in steaming, 69.79 mg in boiling, 57.64 mg in frying.After cooking for 3 minutes, the vitamin C content per 100 g of broccoli was 75.03 mg in steaming, 56.73 mg in boiling, and 44.30 mg in frying, respectively.The results showed that the loss of vitamin C in steamed Chinese cabbage and broccoli was the least.