Effects of Different Cooking Methods on Nutritional Composition of Flammulina filiformis
[Objective]In order to explore the influence of different cooking methods on the nutrients and active ingredients of Flam-mulina filiformis,and determine the best cooking method to retain the nutrients of F.filiformis.[Method]The effects of steaming,boiling,frying and microwave on the contents of protein,fat,reducing sugar,polysaccharide,polyphenol and flavonoid in the nutrients of F.filiformis were compared.[Result]The content of F.filiformis flavonoids in increased significantly by 13.47％.The contents of protein,fat,reducing sugar,polysaccharide and polyphenol decreased by 28.70％,26.99％,38.45％,35.03％and 49.94％,respectively.After boiling,the content of flavonoids increased significantly by 9.25％.Protein,fat,reducing sugar,polysaccharides and polyphenols decreased by 61.86％,28.32％,45.31％,62.95％and 60.58％,respectively.The fried F.filiformis was similar to the boiled one,except that the content of flavonoids in the fried F.filiformis was significantly reduced by 13.31％.Microwave had no significant effect on fat and polysaccharide in F.filiformis,while the contents of protein,reducing sugar,polyphenols and flavonoids decreased by 20.52％,38.90％,18.27％and 9.42％.[Conclusion]The fried and boiled F.filiformis lost more nutrients,while steaming and microwave,especially microwave,could better retain the nutrients in F.filiformis.
万方数据
维普
