切分方式对鲜切紫甘蓝营养品质和挥发性风味物质的影响

为研究不同切分方式对鲜切紫甘蓝品质的影响,采用横切及纵切两种方式切分紫甘蓝,比较贮藏前后鲜切紫甘蓝的表观颜色、褐变率、可溶性固形物、酚类物质和花色苷含量及风味品质。结果表明,贮藏9 d后,鲜切紫甘蓝的L~*值和a~*值降低,b~*值增加,褐变率增加,可溶性固形物减少0.27～0.33 Brix,总酚和总花色苷质量分数分别增加2.69～2.78 mg/g和0.06～0.11 mg/g;纵切可有效减缓样品褐变,保持儿茶素、绿原酸、咖啡酸、阿魏酸和奎宁酸等酚类物质含量。电子鼻与挥发性物质分析表明,贮藏9 d后紫甘蓝中的氮氧化合物增加,横切较纵切样品异硫氰酸烯丙酯等含量增加,导致不良风味的产生。研究结果表明,纵向切分可减缓切面褐变,较好地保持紫甘蓝的酚类成分及风味品质。

Effect of Cutting Direction on Nutritional Quality and Volatile Flavor Substances of Fresh-Cut Purple Cabbage

In order to study the effects of different cutting direction on the quality of purple cabbages, the apparent color, browning degree, contents of soluble solids, phenolic compounds and anthocyanins, and flavor profiles of freshly transverse or longitudinal cutting purple cabbages before and after storage were compared. After storage for 9 days, the results showed that Land aof fresh cut purple cabbages were decreased, band browning index were increased, the soluble solids content was decreased by 0.27-0.33Brix, and contents of total phenol and anthocyanins were increased by 2.69-2.78mg/g and 0.06-0.11mg/g, respectively. Longitudinal cutting could slow down the browning and maintain the phenolic compounds such as catechin, chlorogenic acid, caffeic acid, ferulic acid and quinic acid. In addition, the nitrogen oxides in purple cabbage was increased after storage analyzed by electronic nose and volatile matter, and allyl isothiocyanate in transverse cutting samples was increased than that in longitudinal cutting samples, which led to undesirable odor production. In conclusion, longitudinal cutting could efficiently slow down the surface browning and maintain the phenolic substances and flavor quality of purple cabbages. The results could provide theoretical references for improving the quality and extending the shelf life of fresh-cut purple cabbage.