摘要
以结球甘蓝(Brassica oleracea var.capitata L.)为材料,研究切分、汽蒸及脱水对甘蓝叶片中硫苷(glucosinolates,GLs)和异硫氰酸盐(isothiocyanate,ITCs)含量、黑芥子酶(myrosinase,MYR)活性的影响。结果表明:切分度为1.00 cm2时,总GLs、脂肪族GLs含量最低,ITCs含量最高,比新鲜原料提高38.91%;随汽蒸时间的延长,MYR活性降低,汽蒸时间为60 s时,ITCs含量最高,比新鲜原料提高53.70%,此时总GLs、脂肪族GLs含量最低;添加葡萄糖质量分数为5%时,ITCs含量最高,比新鲜甘蓝提高76.26%;热风干燥温度为50℃时,ITCs含量比新鲜原料高89.88%,总GLs、脂肪族GLs含量最低。获得合适的条件为:切分大小1.00 cm^2,汽蒸60 s,添加质量分数5%的葡萄糖,50℃热风干燥。
Once plant cells are ruptured, glucosinolates（GLs） are quickly contacted with myrosinase（MYR） and degrade into isothiocyanates（ITCs）, which are believed to be anticarcinogens. Effects of cutting, steaming and dehydrating on the contents of GLs and ITCs, and MYR activity in ‘Pate’ cabbage were studied. Results showed that the contents of total GLs and aliphatic GLs were the lowest, and the content of ITCs was the highest when cabbage leaves were cut into 1.0 cm ×1.0 cm pieces, a 38.91% increase over that of the intact cabbage. With increasing steaming time, MYR activity decreased. After steaming for 60 s, the highest content of ITCs was observed, a 53.70% increase compared with the fresh cabbage, as well as the lowest contents of total GLs and aliphatic GLs. The highest content of ITCs was obtained by addition of 5%glucose, a 76.26% increase compared with the fresh cabbage. When the drying temperature was 50 ℃, the content of ITCs was increased by 89.88% compared with the fresh cabbage; meanwhile, the contents of total GLs and aliphatic GLs were the lowest. Therefore, the optimal processing conditions for cabbage were cutting into 1.0 cm × 1.0 cm pieces, steaming for 60 s, addition of 5% glucose, and hot air drying at 50 ℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第5期41-45,共5页
Food Science
基金
江苏省科技支撑计划项目(BE2013430)
江苏高校优势学科建设工程资助项目(PAPD)
