清炒方式对西兰花异硫氰酸酯含量及活性的影响  

Effect of Stir-Frying Method on the Isothiocyanates Contents and Activities

作　　者：朱叶 申雨珂 JOTHAME Mupunga 吴元锋[1,2] 毛建卫 ZHU Ye;SHEN Yu-ke;JOTHAME Mupunga;WU Yuan-feng;MAO Jian-wei(School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China;Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou 310023, Zhejiang, China)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023 [2]浙江省农业生物资源生化制造协同创新中心(2011协同创新中心),浙江杭州310023

出　　处：《食品研究与开发》2019年第15期25-30,共6页Food Research and Development

基　　金：浙江省自然科学基金(LY16C200005)

摘　　要：西兰花含有硫代葡萄糖苷,经过内源性黑芥子酶酶解可得到有多种生物活性的异硫氰酸酯(isothiocyanates, ITCs)。但是西兰花烹饪过程中黑芥子酶易失活,导致ITCs含量降低。该文研究新鲜西兰花(raw broccoli, RB)、直接炒西兰花(direct stir-fried broccoli, DS)、酶解后再炒的西兰花(hydrolyzed and stir-fried broccoli, HS)中各ITCs含量的差异,并以小鼠黑色素瘤B16细胞为对象,研究RB、DS、HS组西兰花提取物对小鼠黑色素瘤B16细胞抑制作用,以及对B16细胞醌氧化还原酶(quinone oxidoreductase,NQO1)活性的诱导作用。结果表明,RB组提取物中总ITCs含量最高,为(36.22±12.01)mg/100 mg;DS和HS组中ITCs含量分别为(10.64±2.41)mg/100mg和(30.90±10.88)mg/100 mg,RB组与HS组提取物的含量相比无显著差异(P>0.05),DS组提取物的含量最低。各组西兰花提取物对B16细胞的抑制作用无显著差异(P>0.05);对照组、RB、DS、HS组提取物作用B16细胞后,细胞中NQO1的活性分别为(4.22±1.60)、(19.53±3.59)、(12.58±4.32)、(22.57±3.56)(nmol还原MTT/min/mg蛋白),RB和HS组提取物能显著提高NQO1的活性,与DS组存在显著性的差异(P<0.05)。由此可知,经过酶解后再炒的西兰花ITCs含量和活性与新鲜西兰花相比无显著性差异,该烹饪方法能有效维持西兰花的功能成分和营养价值。Broccoli contained glucosinolates, which could be hydrolyzed by endogenous myrosinase to obtain isothiocyanates (ITCs). However, myrosinase was easily inactivated during the cooking process, thus the concentration of ITCs decreased after cooking. In this paper, the ITCs contents of the extracts of raw broccoli (RB), direct stir-fried broccoli (DS), hydrolyzed and stir-fried broccoli (HS) were compared and the proliferation inhibitory effects and quinone oxidoreductase (NQO1) induced activities of broccoli extracts of RB, DS and HS groups on mouse melanoma B16 cells were studied. The results showed that the highest content of total ITCs was (36.22±12.01) mg/100 mg in the RB group and the contents of ITCs in the DS and HS groups were (10.64±2.41) mg/100 mg and(30.90±10.88) mg/100 mg, respectively, there were no significant differences in the contents of extracts between the RB and HS groups (P>0.05) and the content of extracts in DS group was the lowest. There were no significant differences in the proliferation inhibitory effect of broccoli extracts on B16 cells (P>0.05). The activities of NQO1 in cells of the control group, RB, DS and HS groups were (4.22±1.60),(19.53±3.59),(12.58±4.32) and (22.57±3.56)(nmoL MTT/min/mg protein), respectively, and the extracts from the RB and HS groups significantly increased the activity of NQO1, which were significant differences with the DS group (P<0.05). Therefore, compared with raw broccoli, the ITCs contents and activities of hydrolyzed and stir-fried broccoli had no significant difference, this cooking method could effectively maintained the functional components and nutritive values of broccoli.

关 键 词：西兰花 清炒 异硫氰酸酯量 细胞抑制 细胞醌氧化还原酶活性 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]