Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage
Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage
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DOI：
10.1016/j.jff.2012.09.004
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发表时间：
2013-01-01
影响因子：
5.6
通讯作者：
Artes, Francisco
中科院分区：
文献类型：
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作者：
Benito Martinez-Hernandez, Gines;Artes-Hernandez, Francisco;Artes, Francisco
研究了不同工业化蒸煮处理对新品种青花菜中硫代葡萄糖甙、萝卜硫素、维生素C和叶黄素含量的影响及其在4 ℃贮藏45 d后的变化。煮沸和真空低温处理引起硫代葡萄糖苷损失最高（80%），而低压（LP）蒸汽，微波（MW）和真空低温微波处理损失最低（40%）。萝卜硫苷是最耐热的硫苷。在其整个商业生命周期中，微波和烧烤样品显示总硫代葡萄糖苷减少。一般来说，黑芥子酶活性完全抑制烹调后未检测到萝卜硫素含量。最初的总维生素C下降了58%，烹饪后，并在储存过程中逐步下降，与sous vide-MW（92%）和微波（21%）显示最高和最低的递减，分别。LP蒸和微波是最好的工业烹饪方法，以保持硫代葡萄糖苷和维生素C的含量，并提高了7.5倍的初始叶黄素含量。(c)2012爱思唯尔有限公司保留所有权利。
The glucosinolates, sulforaphane, vitamin C and lutein content after several industrial cooking methods on the new kailan-hybrid broccoli and their changes during storage for 45 days at 4 degrees C were studied. Boiling and sous vide induced the highest glucosinolate loss (80%), while low pressure (LP) steaming, microwaving (MW) and sous vide-MW showed the lowest (40%) loss. Glucoraphanin was the most thermostable glucosinolate. Throughout their commercial life, microwaved and grilled samples showed a decrease in total glucosinolates. Generally, myrosinase activity was completely inhibited after cooking with undetected sulforaphane contents. The initial total vitamin C dropped by up to 58% after cooking and progressively decreased during storage, with sous vide-MW (92%) and microwaving (21%) showing the highest and lowest decrements, respectively. LP steaming and microwaving were the best industrial cooking methods for maintaining the glucosinolate and vitamin C contents, and enhancing up to 7.5-fold the initial lutein content. (c) 2012 Elsevier Ltd. All rights reserved.