食品科学2016，Vol.37Issue(18)：96-101,6.DOI:10.7506/spkx1002-6630-201618016
鲜切紫甘蓝中花青苷和硫代葡萄糖苷在贮藏过程中的变化
Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage
摘要
Abstract
This study explored the changes in the composition and contents of anthocyanins and glucosinolates in fresh-cut red cabbage during storage at low temperature (8± 1)℃ for 7 days. The two classes of compounds were separated, identified and quantitatively analyzed by high performance liquid chromatography (HPLC) and HPLC-tandem mass spectrometry (HPLC-MS/MS). The results showed that a total of 11 cyanidins were found to be present in red cabbage, with cyanidin 3-feruloylsophoroside-5-glucoside being the most predominant, and its loss accounted for 55.51% of the total loss of anthocyanins during the storage period. In addition, the relative content of cyanidin 3-feruloylsophoroside-5-glucoside was decreased from 35.12% to 30.60% at the end of storage. Furthermore, a total of 10 glucosinolates (GS) were detected in red cabbage, including 6 aliphatic GS, 3 indole GS and 1 aromatic GS. Glucobrassicanapin and gluconapin were the major components in red cabbage, and their loss rates were both around 7%, altogether accounting for accounted for 50.07% of the total loss. Meanwhile, their relative content was increased from 71.68% to 74.33%.关键词
鲜切紫甘蓝/功能性成分/花青苷/硫苷Key words
fresh-cut red cabbage/functional compounds/anthocyanins/glucosinolates分类
轻工纺织引用本文复制引用
宋亚,李凯利,方佳宁,朱祝军,杨静,吴峰华,刘兴泉..鲜切紫甘蓝中花青苷和硫代葡萄糖苷在贮藏过程中的变化[J].食品科学,2016,37(18):96-101,6.基金项目
“十二五”国家科技支撑计划项目 （）
