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本研究模拟家庭中蔬菜的烹饪和贮存过程，用 ２，４二硝基苯肼法测定其中维生素 Ｃ的含量，对照使用和不使用食品保鲜膜的烹饪蔬菜中维生素 Ｃ的含量差异。发现食品保鲜膜在 ６ ｈ 贮存时对 ９ 种烹饪蔬菜中维生素 Ｃ有保护作用（ Ｐ＜０．０１）；在 ２４ ｈ 贮存各种因素对烹饪蔬菜中的维生素 Ｃ不能都起到保护作用；在菜肴未冷却时加盖食品保鲜膜反而会导致烹饪蔬菜中维生素 Ｃ 含量的下降。这些研究结果对正确合理地使用和推广食品保鲜膜具有一定的经济效益和社会意义。
This study simulated the cooking and storage of vegetables in the home. The content of vitamin C in the vegetables was determined by 2,4-dinitrophenylhydrazine method. The content of vitamin C in the cooked vegetables was compared with the non-use of food plastic wrap. It was found that food cling film protected vitamin C in nine kinds of cooking vegetables at 6 h storage (P <0.01); various factors stored at 24 h could not protect vitamin C in cooking vegetables; at Food is not cooled when covered with plastic wrap but will result in decreased vitamin C content in vegetables. These findings have certain economic and social significance for the correct and rational use and promotion of food cling film.