Vitamin C, acid and amino-N of Baishu 1 stem tips treated by three different cookeries, frying, scalding and microwave cooking, were tested in this paper.

结果表明，油炒和微波处理使百薯1号茎尖的总酸性物质含量增加，氨基态氮、维生素C含量降低；漂烫导致三者降低。