| 加工处理方式对冲菜中硫代葡萄糖苷的影响 |
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| 引用本文： | 王会霞,李晨,薛峰,董方晓,李瞾,潘思轶. 加工处理方式对冲菜中硫代葡萄糖苷的影响[J]. 食品科学, 2011, 32(7): 168-172. DOI: 10.7506/spkx1002-6630-201107036 |
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| 作者姓名： | 王会霞 李晨 薛峰 董方晓 李瞾 潘思轶 |
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| 作者单位： | 1.国家饮料及粮油制品质量监督检验中心 2.华中农业大学食品科学技术学院 3. 华中农业大学动物科学技术学院 |
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| 摘 要： | 采用高效液相色谱法，对冲菜中主要的硫代葡萄糖苷种类和含量进行分析，并选择微波、热烫和蒸汽3种方法对冲菜进行处理，研究冲菜中硫代葡萄糖苷在不同处理过程中的热降解情况。结果表明：冲菜中含有两类硫代葡萄糖苷：脂肪族和吲哚族硫苷，其中含量较高的3种硫代葡萄糖苷分别为progoitrin、glucobrassicin和4-methoxyglucobrassicin；硫代葡萄糖苷在微波、热烫和蒸汽3种处理过程中的热降解均符合一级热降解动力学模型，其中glucotropaeolin的热稳定性均最差；对冲菜中总硫代葡萄糖苷的降解作用从大到小的顺序依次为：蒸汽、热烫、微波，但是微波处理最能促使对十字花科蔬菜中风味贡献最大的脂肪族硫苷的降解。
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| 关 键 词： | 硫代葡萄糖苷 加工工艺 一级降解动力学 |
| 收稿时间： | 2010-12-30 |
Influence of Different Processing Methods on Glucosinolates in Brassica juncea var. latipa |
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| WANG Hui-xia,LI Chen,XUE Feng,DONG Fang-xiao,LI Zhao,PAN Si-yi. Influence of Different Processing Methods on Glucosinolates in Brassica juncea var. latipa[J]. Food Science, 2011, 32(7): 168-172. DOI: 10.7506/spkx1002-6630-201107036 |
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| Authors: | WANG Hui-xia LI Chen XUE Feng DONG Fang-xiao LI Zhao PAN Si-yi |
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| Affiliation: | 1. National Drink and Provisions Oil Product Supervision and Inspection Center of Product Quality, Wuhan 430061,China；2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；3. College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China |
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| Abstract: | In order to elucidate the decomposition of glucosinolates in Brassica juncea var.latipa during thermal processing by different methods,microwave radiation,water blanching and steam blanching were separately used to process the plant that is popular in Yangtze river delta as a traditional vegetable,and the untreated and treated samples of the vegetable were analyzed for their kind and amount of glucosinolates by high performance liquid chromatography(HPLC).The results showed that Brassica juncea var.latipa c... |
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| Keywords: | glucosinolates microwave blanching steaming first-order degradation kinetics |
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