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在新鲜蔬菜中,一般均含有相当量的还原型抗坯血酸。当有铜或铁离子存在下,还原型抗坯血酸易被分子氧氧化成脱氢抗坯血酸,后者并可进一步水解成二酮古乐糖酸。前者在人体内的利用率较低;后者则不具有生物学活力。国人炒菜常用铁锅或铜锅,故在烹调过程中,蔬菜中的还原型抗坯血酸易致损失。H.A.Бproxahoba报告在保存加有维生素C的菜汤时,同时加入含淀粉食物则可使还原型抗坯血酸获得稳定,并证明了裸麦粉,小麦粉,马铃薯淀粉,大麦粉及燕麦粉等均有不同程度的稳定作用。
In fresh vegetables, they generally contain a considerable amount of reduced anti-hypertonic acid. In the presence of copper or iron ions, the reduced anti-stauronic acid is easily oxidized by molecular oxygen to dehydroeronoid acid, which can be further hydrolyzed to diketolalic acid. The former in the human body utilization rate is low; the latter is not biologically active. Chinese cooking commonly used wok or copper pot, so in the cooking process, the vegetables in the reduction of anti-ezine acid easily lead to loss. HAБproxahoba reports that while preserving vitamin C-rich vegetable broth, the inclusion of starchy foods at the same time results in the stabilization of the reduced form of anti-crypto acid and demonstrates that rye flour, wheat flour, potato starch, barley flour and oat flour are all Different degrees of stability.