大学化学 >> 2020, Vol. 35 >> Issue (11): 195-201.doi: 10.3866/PKU.DXHX202007006

所属专题: 化学科普(2020)

科普 上一篇    下一篇

家庭小实验揭示炒青菜褪绿之谜

姜雅茹, 赵亮, 赵卫光(), 关英()   

  • 收稿日期:2020-07-02 录用日期:2020-07-20 发布日期:2020-08-12
  • 通讯作者: 赵卫光,关英 E-mail:zwg@nankai.edu.cn;yingguan@nankai.edu.cn
  • 作者简介:关英,Email: yingguan@nankai.edu.cn
    赵卫光,Email: zwg@nankai.edu.cn
    第一联系人:

    §共同第一作者,南开大学化学学院2018级本科生

  • 基金资助:
    南开大学2020年本科教育教学改革一流课程建设项目(NKJG2020115)

Uncover the Mystery of Green Fading While Cooking Vegetables in Home Lab

Yaru Jiang, Liang Zhao, Weiguang Zhao(), Ying Guan()   

  • Received:2020-07-02 Accepted:2020-07-20 Published:2020-08-12
  • Contact: Weiguang Zhao,Ying Guan E-mail:zwg@nankai.edu.cn;yingguan@nankai.edu.cn

摘要:

从科学的角度解释了炒青菜时经常会出现的青菜变色现象。为什么大多数蔬菜是绿色的?在加热过程中青菜经历了哪些生理和化学变化?生活中常用哪些方式保持炒青菜时不变色?本文讨论了这些问题及其背后的科学道理,同时设计了可在家中完成的实验进行科学验证,结果表明在焯水的过程中加入适量的盐和油,炒时不盖锅盖能很好地保持青菜原本的颜色。

关键词: 家中实验室, 绿色蔬菜, 叶绿素

Abstract:

The phenomenon of green fading while cooking vegetables is explained scientifically in this paper. Why most vegetables are green? What kind of physiological and chemical changes occurs to the vegetables during heating? How to prevent the green fading while cooking vegetables in daily life? All these questions are discussed in detail. A series of scientific experiments in home lab are also designed to keep green while cooking vegetables. The results indicate that vegetables might keep green via pretreatment with proper amount of salt or oil in the boiling water, or cooking without the lid covering the pot.

Key words: Home laboratory, Green vegetables, Chlorophyll

MSC2000: 

  • G64