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1、LiuBoInterestingChemistryinCookingYousautevegetablesarelikeAorB?ABThegreencolorcomefromchlorophyll.Chlorophylliswidelyexistsinallkindsofplantleaves.Chlorophyllissensitivetolight,heat,acidandalkali.Iteasilyberuinedduringanyprocessingandstorageprocess.Thechemicalstructureofchlo
2、rophyllThechlorophyllcontentsaprphyrinringheadandahydrocarbontail.AndaMagnesiumatomsinthecenteroftheporphyrinring.TheMgatomscanbereplacedwithH+,cu+andsoon.Ifthegreenvegetableswastratedwithacid,theMgatomwouldbereplacedbyhydrogenion.Thenthechorophyllistransfomedintopheophytin,t
3、heleavesbecometoyelloworbrown,asthepheophytin’scolorisbrown.Chlorophyll英[‘klɔːrəfɪl]叶绿素Porphyrin英[‘pɔːfɪrɪn]卟啉Cupricion英[‘kjuːprɪk]铜离子Whytheleavesaresogreen?Thevegetablesitselfproducessomeacidduringstorage,whichcouldmakethechlorophyllconventintopheophytin,andthencausedtheleav
4、esturnyelloworbrown.Vegetablewouldlostgreencolorafteritwaspickled,becauselacticacidwasproducedduringtheprocessofpickleSomevegetablescontentalotofoxalicacid,ifyoucoverthepotduringcookingthatwouldleadtothevegetableslostgreen,becausetheoxalicacidcan’tescape/runaway.Sopleasedon’t
5、addvinegarorcoverpotwhenyousautegreenvegetablesunlessyouaddalittlesodaatthesametime.Whatneedremindis,ifdosageofthesodaistoomuch,thatwouldruinthevitaminCinvegetables.Saute[soʊˈteɪ]炒炒的Oxalicacid[ɑk‘sælɪk]草酸HowtokeepgreenduringsautevegetablesWhereisthedelicateflavorscomefromTher
6、easonwhydeliciousofallsortsofdelicaciesiswhichcontentdelicatesubstance.Mostofthesubstanceisaminoacid.Thefirstly最早被提取出来并广泛食用的鲜味物质是味精，它是由日本东京帝国大学的一位教授从海带中发现的，主要成分是谷氨酸aginomoto味精MonosodiumGlutamate（MSG)：谷氨酸一钠。食用味精是怎么来的？Theedibleaginomotoalmostcomefromgrainsuchaswheat,cornandsoon
7、.inthepast,flourbeusedasrawmaterialstoproduceaginomoto.Theprotein-richglutenwashydrolyzedwithhydrochloricacid,andneutralizedwithsodiumhydroxidetoaffordMonosodiumGlutamate现在的主要方法是用玉米或白薯淀粉为原料，水解为葡萄糖后，发酵生成谷氨酸铵，再经离子交换、中和得到谷氨酸一钠，用这种方法收率更高。Howtousetheaginomotowillbebatter?Addalittl
8、esalt.SaltcouldimprovethedelicateflavorDelicateflavorofaginomotoRela
