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很多人煲汤，喜欢煲很长时间，因为觉得煲汤时间越久，汤的营养越好，那么这是真的吗？这是不科学的，长时间的煲煮，会破坏食材中的营养素，比如维生素C、B等不耐热成分就会随着加热而逐渐损失，一些小分子风味物质也容易被破坏。日常生活中大家所喝到的“老火汤”，蛋白质溶出物一般很少，营养只比白开水好一点点而已，只是口感会比较好。因此，在煲汤时，时间最好控制在2小时以内，还要根据不同食材来适当控制煲汤的时间。例如，鱼肉肉质鲜嫩，煲鱼汤时，只要看到汤烧白即可；鸡肉、猪肉等食材煲汤，不宜超过2小时，否则汤中嘌呤含量会增高。
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