2种十字花科芽苗营养价值及综合评价  

Nutritional value and comprehensive evaluation of two cruciferous sprouts

作　　者：李茹[1] 郝睿[1] 朱毅[1] LI Ru;HAO Rui;ZHU Yi(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

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

出　　处：《食品科技》2018年第11期75-82,共8页Food Science and Technology

基　　金：国家自然科学基金项目(31101263)

摘　　要：为了对比研究西兰花苗(BS)与萝卜苗(RS)的营养品质,分别对二者进行不同烹调和贮藏处理,检测活性物质和功能活性,并以传统法和模糊综合评价法对营养价值进行综合评价。煮制和蒸制导致BS中总酚含量上升显著(20.2%和17.0%),而RS在短时蒸制和冷藏24 h下急剧下降。酚类物质在RS中比之BS处于弱势,但异硫氰酸盐则完全相反。BS的叶绿素a、叶绿素b、类胡萝卜素在短时烹饪下均得到升高(10.9%、21.1%和26.9%),但RS则有较大程度的损失(20%~27%)。RS的功能活性总体强于BS,短时的蒸制和冷藏24 h处理有益于芽苗功能活性的保持。传统法和TOPSIS法的综合评价结果一致,相较于BS,RS的营养价值并不低,且较短的烹饪和贮藏处理反而促进了2种芽苗营养价值的提升。To compare and study the nutritional quality of broccoli sprouts(BS) and radish sprouts(RS), the two sprouts were cooked differently and stored differently, separately. Active substances and functional activities were tested, and the nutritional values were evaluated comprehensively using traditional methods and fuzzy comprehensive evaluation methods. Cooking and steaming resulted in a significant increase in total phenolic content in BS(20.2% and 17.0%), while RS decreased rapidly during steaming and refrigeration for 24 h. The phenolic substances in radish sprouts were less than that of broccoli sprouts, but the isothiocyanates were completely the opposite. Chlorophyll a, chlorophyll b, and carotenoids in BS were all increased(10.9%, 21.1%, and 26.9%) under short-time cooking, however, the three types of chlorophyll in RS had a greater degree of loss(about 20%~27%). The functional activity of the two buds was basically the same as the trend of active substance content change. The functional activity of radish sprouts was generally stronger than that of broccoli sprouts and the short-term steaming and refrigerating 24 h treatment was beneficial to the maintenance of function activity of sprouts. The results of the comprehensive evaluation of the traditional method and the TOPSIS method are the same. Compared with the broccoli sprouts, the nutritional value of the radish sprouts is not weaker, and the short steaming and refrigerating treatments promote the nutritional value of the two sprouts instead.

关 键 词：烹调 贮藏 十字花科芽苗 活性物质 功能活性 综合评价 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]