摘要
蒸、煮、炒和微波是家庭中常用的烹饪方式,烹饪过程会造成蔬菜中营养元素的流失。本实验以‘瑞农’西兰花为材料,研究了蒸、煮、炒和微波4种方式下烹饪时间对西兰花中萝卜硫苷(glucoraphanin,GRA)含量、萝卜硫素(sulforaphane,SFN)含量、内源芥子酶(myrosinase,MYR)活力和细胞膜透性的影响,以及添加外源MYR对GRA-SFN转化率的影响。结果表明,4种烹饪方式下随着烹饪时间的延长GRA含量呈下降趋势,SFN含量呈先升后降的趋势,内源MYR活力呈下降趋势,细胞膜透性增大,蒸制处理的西兰花可以保留相对较多的GRA和SFN;添加外源MYR可以提高西兰花中GRA-SFN的转化率,获取更多SFN。
The common domestic cooking methods include steaming, boiling, stir-frying and microwaving, and vegetables may lose nutrients during the cooking processes. In this experiment, the effect of cooking time on glucoraphanin(GRA) and sulforaphane(SFN) contents, endogenous myrosinase(MYR) activity and cell membrane permeability in broccoli(cv. ‘Ruinong’) cooked by each of the four methods separately. In addition, the effect of exogenous MYR addition on converting GRA to SFN was studied. The results showed that for each cooking method, GRA content decreased with cooking time, SFN content increased first and then decreased, endogenous MYR activity decreased, and cell membrane permeability increased. Steamed broccoli retained higher contents of GRA and SFN. The addition of exogenous MYR could enhance the conversion rate of GRA to SFN in broccoli, producing more SFN.
作者
卢旭
马绍英
李胜
张聪聪
包金玉
张秀民
LU Xu;MA Shaoying;LI Sheng;ZHANG Congcong;BAO Jinyu;ZHANG Xiumin(College of Life Science and Technology,Gansu Agricultural University,Lanzhou 730070,China;Basic Experiment Teaching Center,Gansu Agricultural University,Lanzhou 730070,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第1期41-47,共7页
Food Science
基金
国家自然科学基金面上项目（31860067）
甘肃省教育厅一般项目（2017A-035）
甘肃农业大学盛彤笙基金项目（GSAU-STS-1538）
