不同处理对番茄营养品质及毒死蜱残留量的影响

摘要

This paper studies the influence of different treatments and time on nutritional quality and chlorpyrifos residues.Tomatoes are treated by three methods,namely,vinegar soa-king,boiling and frying,to compare the changes with the different time of nutritional quality and chlorpyrifos content.Generally the results show that Vc and lycopene content changes dif-ferently after being treated.And with the longer cooking time and higher temperature,the nu-tritional quality is increasingly reduced.The Vc in tomatoes get the effective protection and ly-copene dissolves with the process of vinegar soaking over 10 minutes,meanwhile,the amount of chlorpyrifos is reduced by 1 1.3%.The chlorpyrifos is reduced by 9 1.4% in the process of frying over 3 minutes.%研究水煮、醋浸渍和油炒3种方法对番茄营养品质的影响和对毒死蜱的去除效率，为提高人们的饮食质量提供依据。结果表明：番茄经不同处理后Vc和番茄红素品质指标变化不同，长时间的处理后营养物质都有部分损失，且随着烹饪时间的延长和温度的上升损失程度逐渐升高。但是短时间的醋浸渍不仅对 Vc 有保护作用而且可以促进番茄红素的释放，在醋浸渍10 min 时营养品质最高，此时对毒死蜱的去除率为11.3%，而油炒3 min时对于毒死蜱的去除率可达91.4%。