摘要
用高压液相色谱（ＨＰＬＣ）对不同烹调方法及冷冻贮藏蔬菜的维生素Ｋ１变化进行了研究。用已烷提取样品，选用ＳＩ一６０为色谱柱，流动相为异辛烷，其中含０．１％正辛醇，０．１％异戊醇和０．０８％甲醇。检测波长为紫外２６０ｎｍ。结果表明，热烫、油炒、炖煮等不同烹调方法对蔬菜的维生素Ｋ１影响不大，其平均保存率为８９．５％～９６．９％。不同蔬菜在一２５℃速冻一个月后，维生素Ｋ１的损失较大，其平均保存率为７５．０％～８７．５％，因此，蔬菜速冻保鲜不宜久藏。
he effects of cooking and cold storage on the
changes of vitamin K1in vegetables were studied by HFLC。Samples were extracted by
n-hexane。ASI-60 positive phase column(4.6×250mm,Waters Co。),a mobile phaseof
isopentanol contained with 0.1%n-octano1,0.1%isopentanol and0.08%methanol were used and
detected at 260nm。 The results showed that there was no so much effect on vitamin K1
contents in vegetables by blan-ching,fryinsy i1nd stewing,the remaining vitamin K1 was
89.5%-96.9%,Vi-tamin K, in vegetablcs was decreased when it was frozen in-25℃ for
onemonth,the remainder was 75.o%-87.5%,It suggested that storage ofvegetables in a frozen
state for a long time was unsuitable。
出处
《营养学报》
CAS
CSCD
北大核心
1995年第1期42-46,共5页
Acta Nutrimenta Sinica
基金
轻工业部国家攻关课题
