title: [Effect of various cooking methods on the contents of major flavonoids in vegetables].
abstract: OBJECTIVE
  To investigate the effect of various cooking methods on the contents of major flavonoids in vegetables, and to provide basic data for researches on the relationship between flavonoid and health.
  
  
  METHODS
  Nine kinds of vegetables obtained from Tianjin market were cooked by frying, boiling, stewing, microwave cooking respectively, then the contents of flavonoids in vegetables and soups after cooking were determined by HPLC.
  
  
  RESULTS
  The reserving rates of flavonoids after frying, boiling, stewing and microwave cooking ranged from 54.6% to 115.6%, 33.6% to 107.8%, 31.7% to 100.5%, and 43.1% to 109.6% respectively. Parts of flavonoids were also transfered to the soup after cooking. The transferring rate ranged from 1.4% to 55.8%.
  
  
  CONCLUSIONS
  Cooking often affected the flavonoids in vegetables in some degree, and various cooking methods exerted different effects on the content of flavonoids.
authors.affiliation: Institute of Hygiene and Environmental Medicine, Tianjin 300050, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Xu
authors.forename: Jingyu
authors.initials: J
authors.lastname: Wei
authors.forename: Changjiang
authors.initials: C
authors.lastname: Guo
authors.forename: Jijun
authors.initials: J
authors.lastname: Yang
mesh_terms: D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D005419:Flavonoids / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005419:Flavonoids