|本期目录/Table of Contents|

[1]丁莹,李艺,刘贤金,等.烹饪方法对黄瓜中总酚含量及抗氧化活性的影响[J].江苏农业科学,2018,46(16):158-160.
　Ding Ying,et al.Impacts of cooking treatments on total phenolics contents and antioxidant activity of cucumbers[J].Jiangsu Agricultural Sciences,2018,46(16):158-160.
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烹饪方法对黄瓜中总酚含量及抗氧化活性的影响(PDF)
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《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第46卷
期数:
2018年第16期
页码:
158-160
栏目:
贮藏加工与检测分析
出版日期:
2018-08-30

文章信息/Info

Title:
Impacts of cooking treatments on total phenolics contents and antioxidant activity of cucumbers
作者:
丁莹; 李艺;  刘贤金;  梁颖
江苏省食品质量安全重点实验室/农业部农产品质量安全风险评估实验室(南京)，江苏南京 210014
Author(s):
Ding Ying; et al
关键词:
黄瓜; 烹饪方法; 总酚; 抗氧化; 维生素C
Keywords:
-
分类号:
TS255.3
DOI:
-
文献标志码:
A
摘要:
研究烹饪方法对黄瓜中总酚含量、抗氧化活性以及维生素C含量的影响。结果显示：水煮及清炒均显著降低了黄瓜中总酚含量、抗氧化活性以及维生素C含量，其中水煮后黄瓜总酚含量保持较清炒好，清炒后黄瓜抗氧化活性略低于水煮，但两者差异不显著，清炒后维生素C含量保持优于水煮。黄瓜抗氧化活性和总酚含量及维生素C含量t-test分析显示二者均为显著相关。黄瓜生食清香爽口且营养成分保持佳，建议黄瓜清洗后生食，水煮次之。
Abstract:
-

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备注/Memo

备注/Memo:
收稿日期：2017-06-21
基金项目：国家重点研发计划（编号：2017YFC1601000）；国家农产品质量安全风险评估项目（编号：GJFP201801502）；江苏省农业科技自主创新资金［编号：CX(15)1016］。
作者简介：丁莹(1988—)，女，安徽合肥人，硕士，助理研究员，研究方向为农产品营养与安全。E-mail：64952509@qq.com。
通信作者：梁颖，博士，副研究员，研究方向为农产品营养与安全。E-mail：mnily555@163.com。
更新日期/Last Update: 2018-08-20