Effect of Storage Conditions and Cooking Methods on Chlorophyll, Glucosinolate, and Sulforaphane Content in Broccoli Florets
Effect of Storage Conditions and Cooking Methods on Chlorophyll, Glucosinolate, and Sulforaphane Content in Broccoli Florets
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储藏条件和烹饪方法对西兰花小花叶绿素、硫代葡萄糖苷和萝卜硫素含量的影响
DOI：
10.3390/horticulturae7120519
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发表时间：
2021-11
期刊：
影响因子：
3.1
通讯作者：
Qiuyun Wu
中科院分区：
文献类型：
--
作者：
Junwei Wang;Shuxiang Mao;Yiming Yuan;Na Zhang;Qi Wu;Mantian Liang;Shengze Wang;Ke Huang;Qiuyun Wu
研究了贮藏条件和烹调方法对青花菜中叶绿素、硫甙和萝卜硫素含量的影响。对于储存实验，将新鲜的西兰花小花在10、4和0 °C下储存2、4和6天，用或不用1-甲基环丙烯（1-MCP）处理。对于烹饪实验，新鲜西兰花小花在三种烹饪方法下烹饪1、3、5、7和9 min，即蒸、微波和煮。结果表明，随着贮藏时间的延长，两个品种青花菜花中叶绿素、脂肪族GSL、吲哚GSL和萝卜硫素的含量均呈下降趋势。贮藏6 d后，0 °C贮藏条件下的叶绿素、GSL和萝卜硫素含量显著高于10 °C贮藏条件。1-MCP处理提高了萝卜硫素含量，但品种间差异较大。蒸煮实验表明，在3种蒸煮方式下，脂肪族GSL含量随蒸煮时间的延长而降低，而吲哚GSL和萝卜硫素含量在蒸煮和微波后随蒸煮时间的延长呈波动趋势。萝卜硫素含量比新鲜西兰花增加17.15-50.16%，且受烹调时间的影响较大。萝卜硫素含量的最高水平保持在蒸7分钟或微波5分钟。因此，1-MCP处理与0 °C贮藏条件的组合对叶绿素、GSL和萝卜硫素的保存效果最好。蒸制7 min或微波处理5 min比煮制更能保持青花菜花的品质和提高萝卜硫素含量。
The effects of storage conditions and cooking methods on chlorophyll, glucosinolate (GSL), and sulforaphane content in broccoli florets were investigated in this study. For the storage experiment, fresh broccoli florets were stored for 2, 4, and 6 days at 10, 4, and 0 °C with or without 1-methylcyclopropene (1-MCP) treatment. For the cooking experiment, fresh broccoli florets were cooked for 1, 3, 5, 7, and 9 min under three cooking methods, namely, steaming, microwaving, and boiling. Results showed that the contents of chlorophyll, aliphatic GSL, indole GSL, and sulforaphane in broccoli florets of two cultivars decreased with prolonged storage time. The retained contents of chlorophyll, GSLs, and sulforaphane under 0 °C storage condition were significantly higher than those under 10 °C storage condition after 6 days of storage. The sulforaphane content was increased by 1-MCP treatment but differed among varieties. The cooking experiment showed that aliphatic GSL content decreased with increased cooking time under three cooking methods, and indole GSL and sulforaphane contents had a fluctuating trend with increasing cooking time after steaming and microwaving. Sulforaphane content increased by 17.15–50.16% relative to that in fresh broccoli florets and was considerably affected by cooking time. The highest level of sulforaphane content was retained for 7 min during steaming or 5 min during microwaving. Therefore, the combination of 1-MCP treatment and 0 °C storage condition had the best performance in preserving chlorophyll, GSLs, and sulforaphane. Moreover, steaming for 7 min or microwaving for 5 min is a more effective method for preserving the quality and increasing the sulforaphane content of broccoli florets than boiling.
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影响因子：
2.1
作者：
Huang, K.;Lin, J. C.;Xiao, W. J.
通讯作者：
Xiao, W. J.
影响因子：
5
作者：
Ilahy R;Tlili I;Pék Z;Montefusco A;Siddiqui MW;Homa F;Hdider C;R'Him T;Lajos H;Lenucci MS
通讯作者：
Lenucci MS
影响因子：
5.6
作者：
Del Carmen Martínez-Ballesta M;Moreno DA;Carvajal M
通讯作者：
Carvajal M
影响因子：
5.6
作者：
Hanschen FS;Schreiner M
通讯作者：
Schreiner M
DOI：
10.1007/s13197-018-3250-7
发表时间：
2018-06
期刊：
Journal of Food Science and Technology
影响因子：
--
作者：
R. Sharma;S. Bhatia;Preetinder Kaur
通讯作者：
R. Sharma;S. Bhatia;Preetinder Kaur