Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets
Main Health-Promoting Compounds Response to Long-Term Freezer Storage and Different Thawing Methods in Frozen Broccoli Florets
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冷冻西兰花小花中主要促进健康的化合物对长期冷冻储存和不同解冻方法的反应
DOI：
10.3390/foods8090375
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发表时间：
2019-09-01
期刊：
影响因子：
5.2
通讯作者：
Wang, Qiaomei
中科院分区：
文献类型：
--
作者：
Miao, Huiying;Lin, Jiayao;Wang, Qiaomei
研究了长期冻藏和不同冷藏方法对青花菜中硫代葡萄糖苷、维生素C和总酚保留率的影响。将冷冻的西兰花小花在-20 ° C的冰箱中储存165天或通过三种不同的家用解冻方法（水、空气和冰箱解冻）进行解冻。结果表明，所有硫代葡萄糖苷保存良好，而维生素C和总酚的减少不到12%和19%，分别为对照，在存储过程中。冷藏和空气浸泡对硫代葡萄糖苷的保存效果优于清水浸泡，其中冷藏对维生素C的保存效果最好。三种方法对酚类化合物的保留率无差异。总之，长期冷冻贮藏是保存西兰花小花的一种很好的方法，冰箱冷藏是保持冷冻西兰花小花中营养成分的最佳方法。
The effects of long-term freezer storage and different defrosting methods on the retention of glucosinolates, vitamin C, and total phenols in frozen broccoli florets were investigated in the present study. Frozen broccoli florets were stored in a freezer at -20 degrees C for 165 days or subjected to defrosting by three different house-hold thawing methods (water, air, and refrigerator defrosting). Results showed that all glucosinolates were well preserved, while vitamin C and total phenols were reduced by less than 12% and 19% of the control, respectively, during the storage. Besides, refrigerator and air defrosting were better than water defrosting in glucosinolates retention, and refrigerator defrosting was the best in vitamin C preservation. No difference was observed in reserving phenolic compounds among the three methods. In conclusion, long-term freezer storage is an excellent way to preserve broccoli florets, and refrigerator defrosting is the best way to maintain the nutritional compounds in frozen broccoli florets.