目的:比较三种不同的烹饪方式对10种不同蔬菜维生素C含量的影响。方法:选择10种常见的蔬菜种类,分为三种不同的烹饪方式,不锈钢炒锅加盖密封式烹饪方式;不锈钢炒锅不加盖烹饪方式和铁锅急火烹饪方式。在烹饪的过程中为了不引入其他变量,不添加食盐等调味品,只加入一定量的食用油。在进行测定的过程中,选择化学方法进行检测。结果:在相同的环境之下,不同的烹饪方式会对蔬菜中的维生素C含量产生较大的影响。结果:三种不同的烹饪方式对蔬菜中维生素C的含量会产生较大的影响,而不锈钢炒锅加盖密封的烹饪模式对维生素C含量的影响最小。 Objective: To compare the effects of three different cooking methods on vitamin C content in 10 different vegetables. Methods: Choose 10 kinds of common vegetable types, divided into three different cooking methods, stainless steel wok stamped sealed cooking; stainless steel wok without cover cooking and wok emergency cooking methods. In the process of cooking in order not to introduce other variables, do not add salt and other condiments, only add a certain amount of cooking oil. In the process of determination, the choice of chemical methods for testing. Results: Under the same circumstances, different cooking methods have a greater impact on the vitamin C content in vegetables. Results: Three different cooking methods had a great influence on the content of vitamin C in vegetables, while the cooking mode with stainless steel wok sealed with lid had the least effect on the vitamin C content.