烹调方法对3种十字花科蔬菜中硫代葡萄糖苷物质保存的影响  

Effect of Cooking on Glucosinolates in Three Cruciferous Vegetables

作　　者：何湘漪[1] 何洪巨[2] 范志红[1] 赵学志[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家蔬菜工程技术研究中心,北京100089

出　　处：《中国食品学报》2013年第8期124-131,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划课题(2008BAD91B04-1);973项目(2007CB108803)

摘　　要：采用高效液相色谱法测定煮、微波、蒸3种烹调方式和处理时间对娃娃菜、芥菜、芥蓝中硫苷物质保留率的影响。结果表明:芥蓝和芥菜中的总硫苷含量是娃娃菜的4倍,各蔬菜硫苷组分有所差异。3种处理方式对硫苷物质含量的影响不同。随着煮制时间的延长,硫苷物质含量呈快速下降趋势。煮2 min时硫苷物质保留率分别为42.5%,38.5%和70.0%;微波和蒸制处理硫苷物质保留率均呈现先下降后上升继而缓慢下降的趋势,其中以蒸制处理对硫苷类物质的保留率最高,蒸制3 min时3种蔬菜中总硫苷的保留率均在98%以上。The effect of three domestic cooking methods （boiling, microwaving, steaming of different time duration） on the changes in glucosinolates （GS） in three cruciferous vegetables （baby Chinese cabbage, cabbage mustard, Chinese kale） was investigated with high performance liquid chromatography（HPLC）. The GS contents in Chinese kale and cab- bage mustard was approximately four times of that in baby Chinese cabbage, while the composition of GS is varied a- mong the three vegetables. The retention of total GS showed a clear tendency of decrease, with retention rates of GS of 42.5%, 38.5% and 70.0% in baby Chinese cabbage, cabbage mustard and Chinese kale, respectively, after 2 min treat- ment. The GS content retentions of the three eruciferous vegetables are all above 98% at 3 min treatment under steaming.

关 键 词：硫苷 煮制处理 微波处理 蒸制处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]