[Effect of various cooking methods on the contents of major flavonoids in vegetables].
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.
Xu
Jing
J
Institute of Hygiene and Environmental Medicine, Tianjin 300050, China.
Wei
Jingyu
J
Guo
Changjiang
C
Yang
Jijun
J
D002851:Chromatography, High Pressure Liquid; D003296:Cooking / Q000379:methods*; D005419:Flavonoids / Q000032:analysis*; D014675:Vegetables / Q000737:chemistry*
D005419:Flavonoids