Effect of Different Cooking Method and Refrigeration Period on Contents of VB1，VB2，VC in Allium Vegetables
LIU Hui1, ZHOU Rui-hua1, GAO Shang2, NING Hong-zhen1, TANG Yong-mei1, ZHANG Ai-juan3*
1Department of Preventive Medicine, North China Coal Medical College, Tangshan 063000, Hebei, China; 2College of Light Industry, Textile and Food Engineering, Sichuan University, Chendu 610065, Sichuan, China；3Qianjiaying Hospital, Kailuan Group, Tangshan 063301, Hebei, China
Abstract：Four Allium vegetables were processed by common cooking methods and
refrigeration in different time periods after cooking. VB1, VB2 and VC contents before and after cooking and refrigeration were measured by GB. The results indicated that different cooking methods could bring different effects on contents of 3 kinds of vitamins. Frying caused the smallest loss of vitamins and steaming had the biggest loss. 3 kinds of vitamins had different degrees of loss during refrigeration. The longer the refrigerated period, the bigger loss of vitamin.
刘辉，周瑞华，高尚，张爱娟. 烹调方式及冷藏时间对葱蒜类蔬菜中VB1、VB2和VC含量的影响[J]. 中国蔬菜, 2010, 1(10): 55-58.
LIU Hui;ZHOU Rui-hua;GAO Shang;NING Hong-zhen;TANG Yong-mei;ZHANG Ai-juan*. Effect of Different Cooking Method and Refrigeration Period on Contents of VB1，VB2，VC in Allium Vegetables. , 2010, 1(10): 55-58.
