食品与发酵工业2015，Vol.41Issue(3)：144-149,6.DOI:10.13995/j.cnki.11-1802/ts.201503026
不同胁迫处理方法对西兰花茎中硫苷和异硫氰酸盐含量的影响
Effect of different treatments on the contents of glucosinolates and isothiocyanates in broccoli(Brasica olera L)
摘要
Abstract
The effects of different mechanicals cutting with different sizes of broccoli,storage temperature (4 ℃),heat shock and soaking stress treatments on the contents of glucosinolates and isothiocyanates (ITCS) in broccoli stems (Brasica oleracea L.) were investigated.The results showed that mechanical segmentation,low temperature storage,heat shock and soaking stress treatments had a significant impact on the contents of glucosinolates and isothiocyanates.When the segmentation size was 0.1 cm × 0.2 cm × 0.5 cm,the content of glucosinolate was at the lowest of 22.85 μmol/100g DW,while the content of isothiocyanates was at the highest of 653.74 mg/g DW.When stored at 4℃,with the extension of storage time,the degradation rate of glucosinolates and the generation rate of isothiocyanates was much slower compared with the control group.The degradation rate of glucosinolates and the generation rate of isothiocyanates reached the lowest at 8 hours storage.When the broccoli stems were immersed into different pH phosphate-citrate buffer and Zn2 + and ascorbic acid solutions at 25 ℃ for 2 hours,it was found that at pH d 7.5,the lowest content of glucosinolates was at 19.65 μmol/100gDW,and the highest content of isothiocyanates was 608.32 mg/gDW.When Zn2+ concentration was 100 μmol/L,glucosinolate was at the lowest of 19.09 μmol/100gDW,and isothiocyanates was at the highest of 608.32 mg/g DW.When the concentration of ascorbic acid reached to 50 μmol/L,glucosinolate was at the lowest of 9.96 μmol/100gDW,and the isothiocyanates was at the highest of 291.06 mg/gDW.Heat shock treatment with different temperatures showed the lowest contents of glucosinolate was 26.44 μmol/100gFW,and the highest contents of isothiocyanate was 597.13 mg/gDW at 35℃.In summary,the mechanical segmentation,proper concentration of Zn2+ and ascorbic acid,suitable temperature and pH were critical to the degradation of glucosinolate and the generation of isothiocyanates,while low temperature had the opposite effect.关键词
西兰花茎/硫苷/异硫氰酸盐/机械切分/抗坏血酸/低温胁迫/热激处理/浸泡处理Key words
broccoli stems/glucosinolates/isothiocyanate/mechanical segmentation/ascorbic acid/cold stress/heat shock treatment/soaking treatment引用本文复制引用
李丽倩,韩勇斌..不同胁迫处理方法对西兰花茎中硫苷和异硫氰酸盐含量的影响[J].食品与发酵工业,2015,41(3):144-149,6.基金项目
南京市中小企业技术创新基金(2012创基050) （2012创基050）
