叶菜是居民膳食叶酸的主要来源，我国叶菜种类丰富。为探明常见叶菜中叶酸含量及日常烹饪、贮藏对其影响，以期最大程度保留叶菜中叶酸，以八种常见叶菜为对象，液相色谱检测分析叶菜中5-甲基四氢叶酸和叶酸含量，并研究水煮、清炒、蒸制及冷藏过程中5-甲基四氢叶酸及叶酸含量变化。结果表明：菠菜中5-甲基四氢叶酸含量最高，为75.32 μg/100 g，其它依次为小白菜、大白菜、生菜、紫甘蓝、青菜、甘蓝、油麦菜；叶菜中叶酸含量远低于5-甲基四氢叶酸，甘蓝中甚至无检出；烹饪方法对叶菜中5-甲基四氢叶酸和叶酸含量均有不同程度的影响，蒸制可以较好保持叶菜中叶酸含量，水煮次之，清炒效果最差；从叶酸保持角度考虑，叶菜4 ℃贮藏不宜超过2 d。选择合理烹饪方式及贮藏时间可有效降低叶菜中叶酸损失，进而有望改善居民叶酸缺乏现状。

Leafy vegetables are the main source of folate in residents' diets, and there are many kinds of leafy vegetables in china. In order to obtain the folate content in leafy vegetables maximally, the folate contents in common leafy vegetables and the effects of cooking methods and storage on folate contents in common vegetables were investigated. The contents of 5-CH3-H4 folate and folate in eight common leafy vegetables were determined by liquid chromatography. The changes of contents of 5-CH3-H4 folate and folate in eight leafy vegetables in the process of boiling, frying, steaming and refrigerating were also determined. The results showed that 5-CH3-H4 folate content in spinach was highest for 75.32 μg/100 g, followed by baby bok choy, Chinese cabbage, romaine lettuce, purple cabbage, green bok choy, white cabbage and long leaf lettuce. Folate contents in leafy vegetables were much lower than that of 5-CH3-H4 folate, which were even not detected in white cabbage. The cooking methods had different effects on 5-CH3-H4 folate and folate contents in leafy vegetables. Steaming could keep well the folate content in leafy vegetables, boiling second, and the frying was the worst. In consideration of keeping folate, leafy vegetables should not be stored in 4℃ for more than two days. The loss of folate in leafy vegetables could be effectively reduced by choosing reasonable cooking methods and storage time, which was expected to improve the status of folic acid deficiency in residents.

公益性行业科研专项（201303088）；江苏省农业科技自主创新资金（cx(15)1016）；国家农产品质量安全风险评估项目（GJFP201701503）