切分、汽蒸及脱水对甘蓝叶片中硫苷-黑芥子酶系统的影响

doi:10.7506/spkx1002-6630-201605008

食品科学

切分、汽蒸及脱水对甘蓝叶片中硫苷-黑芥子酶系统的影响

方孟玮1，杨润强1，郭丽萍1，王建善2，王一淳2，顾振新1,*

1.南京农业大学食品科技学院，江苏南京 210095；2.江苏省兴化盛源食品有限公司，江苏兴化 225700

出版日期:2016-03-15 发布日期:2016-03-17

Effects of Cutting, Steaming and Dehydration on Glucosinolate-Myrosinase System of Cabbage

FANG Mengwei1, YANG Runqiang1, GUO Liping1, WANG Jianshan2, WANG Yichun2, GU Zhenxin1,*

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Jiangsu Xinghua Shengyuan Food Co. Ltd., Xinghua 225700, China

Online:2016-03-15 Published:2016-03-17

摘要/Abstract

摘要：

以结球甘蓝（Brassica oleracea var. capitata L.）为材料，研究切分、汽蒸及脱水对甘蓝叶片中硫苷（glucosinolates，GLs）和异硫氰酸盐（isothiocyanate，ITCs）含量、黑芥子酶（myrosinase，MYR）活性的影响。结果表明：切分度为1.00 cm2时，总GLs、脂肪族GLs含量最低，ITCs含量最高，比新鲜原料提高38.91%；随汽蒸时间的延长，MYR活性降低，汽蒸时间为60 s时，ITCs含量最高，比新鲜原料提高53.70%，此时总GLs、脂肪族GLs含量最低；添加葡萄糖质量分数为5%时，ITCs含量最高，比新鲜甘蓝提高76.26%；热风干燥温度为50 ℃时，ITCs含量比新鲜原料高89.88%，总GLs、脂肪族GLs含量最低。获得合适的条件为：切分大小1.00 cm2，汽蒸60 s，添加质量分数5%的葡萄糖，50 ℃热风干燥。

关键词: 甘蓝, 硫代葡萄糖苷, 异硫氰酸盐, 黑芥子酶, 脱水

Abstract:

Once plant cells are ruptured, glucosinolates (GLs) are quickly contacted with myrosinase (MYR) and degrade
into isothiocyanates (ITCs), which are believed to be anticarcinogens. Effects of cutting, steaming and dehydrating on the
contents of GLs and ITCs, and MYR activity in ‘Pate’ cabbage were studied. Results showed that the contents of total GLs
and aliphatic GLs were the lowest, and the content of ITCs was the highest when cabbage leaves were cut into 1.0 cm ×
1.0 cm pieces, a 38.91% increase over that of the intact cabbage. With increasing steaming time, MYR activity decreased.
After steaming for 60 s, the highest content of ITCs was observed, a 53.70% increase compared with the fresh cabbage,
as well as the lowest contents of total GLs and aliphatic GLs. The highest content of ITCs was obtained by addition of 5%
glucose, a 76.26% increase compared with the fresh cabbage. When the drying temperature was 50 ℃, the content of ITCs
was increased by 89.88% compared with the fresh cabbage; meanwhile, the contents of total GLs and aliphatic GLs were the
lowest. Therefore, the optimal processing conditions for cabbage were cutting into 1.0 cm × 1.0 cm pieces, steaming for 60 s,
addition of 5% glucose, and hot air drying at 50 ℃.

Key words: cabbage, glucosinolates, isothiocyanates, myrosinase, dehydration

中图分类号:

TS201.1

方孟玮，杨润强，郭丽萍，王建善，王一淳，顾振新. 切分、汽蒸及脱水对甘蓝叶片中硫苷-黑芥子酶系统的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201605008.

FANG Mengwei, YANG Runqiang, GUO Liping, WANG Jianshan, WANG Yichun, GU Zhenxin. Effects of Cutting, Steaming and Dehydration on Glucosinolate-Myrosinase System of Cabbage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201605008.

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切分、汽蒸及脱水对甘蓝叶片中硫苷-黑芥子酶系统的影响

Effects of Cutting, Steaming and Dehydration on Glucosinolate-Myrosinase System of Cabbage

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