水果切完隔日食 營養流失一半?

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p style="text-align: center;"><strong>大家食水果個陣好多時鍾意切一半放喺雪櫃,</strong></p>

<p style="text-align: center;"><strong>流傳咁樣做會令營養流失,究竟真唔真?</strong></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>2006年出版的第54卷12期《農業與食品化學雜誌》中,</p>

<p>一篇名為「新鮮截切水果與整顆水果在儲存期間品質改變及營養素保留」(Quality Changes and Nutrient Retention in Fresh-Cut versus Whole Fruits during Storage)的研究報告。</p>

<p>報告指出,<span style="color:#FF8C00"><strong>水果切好一半後放進雪櫃,營養流失的程度並沒有想像中的多。</strong></span></p>

<p>&nbsp;</p>

<p>研究收集了新鮮的菠蘿、芒果、哈密瓜、西瓜、士多啤梨、奇異果等6種水果,</p>

<p>將其中一半的數量以符合衛生標準的處理程序截切裝盒,再與整顆未切的水果一同儲存在攝氏5度的雪櫃內。</p>

<p>在儲存到第三天、第六天和第九天時,取出先前未切開的整顆水果,</p>

<p>以期初時截切水果相同的處理方式切好,再取出原本已切塊裝盒的水果,進行外觀評比和營養素分析。</p>

<p>營養素的分析項目包括維生素C、α-胡蘿蔔素、β-胡蘿蔔素、葉黃素、茄紅素等類胡蘿蔔素,以及多酚等。</p>
{/textblock_content}[/yee_text_block][yee_single_image title="" image="images/Grace/25.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_single_image][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>研究結果發現,在攝氏5度下冷藏的水果到第6 天時,</p>

<p>芒果、士多啤梨和西瓜片維他命C損失小於等於5%、菠蘿片損失10%、奇異果切片損失12%、哈密瓜塊損失25%。</p>

<p>另外,類胡蘿蔔素的部分,奇異果切片和西瓜塊並沒有損失、菠蘿片損失25%、哈密瓜、芒果、士多啤梨片損失10-15%,而酚類化合物(Phenolics)沒有明顯流失。</p>

<p>那麼切好水果後於常溫下保存可以嗎?</p>

<p><span style="color:#FF8C00"><strong>夏天比較熱,細菌容易滋生,切好的水果長時間暴露在空氣,</strong></span></p>

<p><span style="color:#FF8C00"><strong>當中的維他命C遇上氧、熱、光、鹼時會被破壞,建議水果切好後放進雪櫃較能保存營養。</strong></span></p>
{/textblock_content}[/yee_text_block][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>圖片來源:互聯網</p>

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