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

doi:10.7506/spkx1002-6630-201618016

食品科学

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

宋亚1，李凯利2，方佳宁1，朱祝军1，杨静1，吴峰华1，1,*

1.浙江农林大学农业与食品科学学院，浙江省农产品品质改良重点实验室，浙江临安 311300；
2.浙江农林大学林业与生物技术学院，浙江临安 311300

出版日期:2016-09-25 发布日期:2016-09-26
通讯作者: 刘兴泉
基金资助:
“十二五”国家科技支撑计划项目（2014BAD04B03）

Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage

SONG Ya1, LI Kaili2, FANG Jianing1, ZHU Zhujun1, YANG Jing1, WU Fenghua1, LIU Xingquan1,*

1. Key Laboratory of Quality Improvement of Zhejiang Province, School of Agriculture and Food Science, Zhejiang A&F University,
Lin’an 311300, China; 2. School of Forestry and Bio-technology, Zhejiang A&F University, Lin’an 311300, China

Online:2016-09-25 Published:2016-09-26
Contact: LIU Xingquan

摘要/Abstract

摘要：

采用高效液相色谱和液相色谱-质谱联用技术，对紫甘蓝（Brassica oleracea L. ssp. capitata f. rubra）中花青苷、硫代葡萄糖苷（简称硫苷）成分和含量进行鉴定和分析，并对低温（8±1）℃条件下经鲜切处理的紫甘蓝中花青苷和硫苷在货架期内（7 d）的变化情况进行研究。结果表明：紫甘蓝中存在11 种不同矢车菊花青苷，矢车菊-3-阿魏酰-槐糖苷-5-葡萄糖苷作为紫甘蓝中最主要的花青苷，在贮藏过程中的损失量占总花青苷损失量的55.51%，其占总量比例也在贮藏7 d后由35.12%下降至30.60%；紫甘蓝中存在10 种硫苷（由6 种脂肪族硫苷、3 种吲哚族硫苷和1 种芳香族硫苷组成），以4-戊烯基硫苷和3-丁烯基硫苷为主，贮藏7 d后，二者损失率均为7%左右，损失量相加却达总花青苷损失量的50.07%，而所占比例相加也由71.68%上升到74.33%。

关键词: 鲜切紫甘蓝, 功能性成分, 花青苷, 硫苷

Abstract:

This study explored the changes in the composition and contents of anthocyanins and glucosinolates in freshcut
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%.

Key words: fresh-cut red cabbage, functional compounds, anthocyanins, glucosinolates

中图分类号:

TS255.3

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, doi: 10.7506/spkx1002-6630-201618016.

SONG Ya, LI Kaili, FANG Jianing, ZHU Zhujun, YANG Jing, WU Fenghua, LIU Xingquan. Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201618016.

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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

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