To investigate the effects of different cooking methods and refrigerated storage time on contents of vitamin A content in animal liver.The content of vitamin A in animal liver was determined by high performance liquid chromatography.Simulated experiments were used to simulate the cooking methods such as boiling and frying,and the effects of different cooking methods on vitamin A content in animal liver were studied,and to explore the different refrigerated storage time effect on the content of vitamin A in animal liver. The results showed that:different cooking methods had different effects on vitamin A content in animal liver,and with the increase of cooking temperature and time,vitamin A content decreased in animal liver,and the frying was much more effective than the boiling.When the frying time was 15 min,the content of vitamin A in chicken liver, pork liver and duck liver respectively were 80.31 %,75.923 % and 76.39 % of the fresh liver.Vitamin A in the liver of animals had varying degrees of loss during refrigerated storage time,and the amount of loss increases as time went on.Animal liver was 100℃boiled heating after cold preservation of 24 h,the vitamin A content in chicken liver, pork liver and duck liver were just 79.68 %, 45.71 % and 52.00 %; animal liver by frying heating after cold preservation of 24 h,the vitamin A content in chicken liver,pork liver and duck liver were just 56.65 %,38.71 % and 35.48 %.%考察不同烹饪方式及冷藏时间对动物肝脏中维生素A含量的影响.采用高效液相色谱法测定动物肝脏中维生素A的含量.采用模拟试验的方法模拟水煮和油炒等现实烹饪食物加工方式,研究不同烹饪方式对动物肝脏中维生素A含量的影响,同时探讨不同冷藏时间对动物肝脏中维生素A含量的影响.结果表明:不同烹饪方式对动物肝脏中维生素A含量有不同程度的的影响,随着烹饪温度的升高和时间的加长动物肝脏中维生素A含量都有所下降,其中油炒比水煮降低幅度更大,当油炒时间为15 min时,鸡肝、猪肝和鸭肝中维生素A的含量分别是新鲜肝脏的80.31 %、75.923 %和76.39 %.动物肝脏中维生素A在冷藏过程中均有不同程度的损失:动物肝脏经100℃水煮加热后冷藏保存24 h,鸡肝、猪肝和鸭肝中维生素A的含量分别是刚水煮出锅的79.68 %、45.71 %、52.00 %;动物肝脏经油炒加热后冷藏保存24 h,鸡肝、猪肝和鸭肝中维生素A的含量分别是刚油炒出锅的56.65 %、38.71 %、35.48 %.
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