| 甘蓝不同部位及加工对硫代葡萄糖苷组分和含量的影响 |
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| 引用本文： | 弓志青,张慜,刘春泉.甘蓝不同部位及加工对硫代葡萄糖苷组分和含量的影响[J].中国食品学报,2011,11(4). |
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| 作者姓名： | 弓志青 张慜 刘春泉 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所 南京210014;国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心 南京210014
2. 江南大学食品学院 江苏无锡214122 |
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| 摘 要： | 采用高效液相色谱法对甘蓝内叶、外叶、漂烫及真空干燥后的硫苷含量进行了成分鉴定及组分分析.结果表明,甘蓝内叶与外叶的组分相同,通过HPLC-ESI-MS共鉴定出5种脂肪族硫苷(3-甲基硫氧丙基GS,2-羟基-3-丁烯基GS,2-丙烯基GS,3-丁烯基GS,4-戊烯基GS)和1种吲哚族硫苷(3-吲哚基甲基GS),甘蓝中主要硫苷成分为2-羟基-3-丁烯基GS,2-丙烯基GS,3-吲哚基甲基GS及3-甲基硫氧丙基GS,内叶和外叶中硫苷含量分别为1 972 μg/g干重和1 941 μg/g干重,漂烫和真空干燥后硫苷的保存率分别为87.7％和37.4％.
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| 关 键 词： | 甘蓝 硫代葡萄糖苷 漂烫 真空干燥 |
Effect of Different Parts and Processing on Composition and Content of Glucosinolate in Cabbage |
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| Gong Zhiqing,Zhang Min,Liu Chunquan.Effect of Different Parts and Processing on Composition and Content of Glucosinolate in Cabbage[J].Journal of Chinese Institute of Food Science and Technology,2011,11(4). |
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| Authors: | Gong Zhiqing Zhang Min Liu Chunquan |
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| Affiliation: | Gong Zhiqing1,2 Zhang Min3 Liu Chunquan1,2(1Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjin 210014 2Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China,Nanjing 210014 3School of Food Science and Technology,Jiangnan University,Wuxi 214122) |
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| Abstract: | The compositon and content of glucosinolate in cabbage inner leaf,outer leaf,after blanching and vacuum drying was analyzed by HPLC. Results showed that the inner leaf and outer leaf had the same glucosinolate components. There were five aliphatic GSs(3-methylsulfinylpropyl GS,2-hydroxy-3-butenyl GS,2-propenyl GS,3-butenyl GS,4-pentenyl GS) and one indole GS(3-methyl indol GS) by HPLC-ESI-MS. The main glucosinolate composition in cabbage was 2-hydroxy-3-butenyl GS,2-propenyl GS,3-methyl indol GS and 3-methy... |
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| Keywords: | cabbage glucosinolate blanching vaccum drying |
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