Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)
Effects of Low Temperature Cooking on the Retention of 4-(Methylthio)-3-Butenyl Isothiocyanate (MTBITC) of Chinese White Radish (Raphanussativus L.)
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DOI：
10.1007/s11947-016-1787-x
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发表时间：
2016-10-01
影响因子：
5.6
通讯作者：
Sun, Da-Wen
中科院分区：
文献类型：
--
作者：
Han, Zhong;Li, He;Sun, Da-Wen
采用超声提取-气相色谱-火焰离子化检测器（GC-FID）法，研究了不同蒸煮条件（方法、温度和时间）对白色萝卜中4-（甲硫基）-3-丁烯基异硫氰酸酯（MTBITC）留存率的影响。结果表明，MTBITC的留存率随蒸煮时间和温度的增加而降低。在85或95 A ℃保温1 min后，MTBITC的留存率急剧下降。拟合的方程表明，非微波（水浴或蒸汽炉）烹饪，MTBITC的降解遵循指数衰减模式，而微波烹饪，MTBITC的降解遵循近似线性衰减。
This paper studied the effects of different cooking conditions (methods, temperatures and time) on the retention rate of 4-(methylthio)-3-butenyl isothiocyanate (MTBITC) in Chinese white radish by using a method of ultrasound extraction coupled with gas chromatography-flame ionization detector (GC-FID). Results showed that the retention rate of MTBITC decreased with increasing cooking time and temperatures. The retention rate of MTBITC declined dramatically after holding for 1 min at 85 or 95 A degrees C. The fitted equations demonstrated that the degradation of MTBITC followed an exponential decay pattern for non-microwave (water bath or steam stove) cooking, while for microwave cooking, the degradation of MTBITC followed approximately a linear decay.