食品工业科技2017，Vol.38Issue(19)：166-171,6.DOI:10.13386/j.issn1002-0306.2017.19.031
不同加工方法对白萝卜中异硫氰酸酯的影响
Effect of different processing methods on isothiocyanate of white radish
摘要
Abstract
Objective:To study the effect of common processing and cooking methods on isothiocyanate (MTBITC) in white radish.Methods:The white vadish as raw material,after appropriate treatment,were treated with different processing cooking methods:dried,salted,pressed,microwave and different cooking methods,and then broken.The MTBITC was extracted with n-hexane and the content of MTBITC was determined by gas chromatography.Results:The preservation rate of MTBITC was 85.46％ after freeze-dried,but only 15.0％ after ambient pressure dried at 60 ℃.The preservation rate of MTBITC in white radish was reduced by pressing and pickling method.The preserving rate was 72.05％ and 67.26％ respectively when the white radish was cured with 10％ sodium chloride for 3 days and pressed for 2 min.The higher and longer the temperature and time was,the larger the MTBITC was damaged.The microwave was better than the induction cooker heating method.Conclusion:The processing and cooking reduced the preservation rate of MTBITC in white radish.Higher temperature,smaller cut and longer time resulted in greater loss of MTBITC关键词
白萝卜/MTBITC/加工烹调/保存率Key words
white radish/MTBITC/processing and cooking methods/conservative rate分类
轻工纺织引用本文复制引用
赵功玲,郭延成..不同加工方法对白萝卜中异硫氰酸酯的影响[J].食品工业科技,2017,38(19):166-171,6.基金项目
河南省科技厅项目(152300410096) （152300410096）
河南省教育厅项目(16A550014). （16A550014）
