家庭小实验揭示炒青菜褪绿之谜

doi:10.3866/PKU.DXHX202007006

Abstract

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

Yaru Jiang, Liang Zhao, Weiguang Zhao, Ying Guan. Uncover the Mystery of Green Fading While Cooking Vegetables in Home Lab[J].University Chemistry, 2020, 35(11): 195-201.

Figures/Tables 5

References 15

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条件组号	蔬菜是否新鲜	焯水				炒时是否敞开锅盖	平均G值
条件组号	蔬菜是否新鲜	是否加油 (5g)	是否加盐 (2g)	是否加油盐 (5g+1g)	是否加碱 (1g)	炒时是否敞开锅盖	菠菜	油菜
0^a	×			–			78.2	72.1
0^a	√			–			87.5	98.0
1	×	×	×	×	×	×	23.0	35.4
2	√	×	×	×	×	×	46.8	55.2
3	√	√	×	×	×	×	48.2	53.0
4	√	×	√	×	×	×	54.4	67.4
5	√	×	×	√	×	×	66.4	76.6
6	√	×	×	×	×	√	56.0	63.0
7	√	×	×	×	√	×	52.8	60.6
8	√	×	×	√	×	√	73.2	84.0

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

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