Department of Nutrition and Culinary Science, Hankyong National University, Anseong-si, Gyeonggi-do, South Korea.
Int J Food Sci Nutr. 2013 Feb;64(1):103-11. doi: 10.3109/09637486.2012.704904. Epub 2012 Jul 10.
The objective of this study was to determine the influence of heating (i.e. boiling, steaming and microwaving) on carotenoid, tocopherol and glucosinolate concentrations in broccoli. We detected five glucosinolate peaks in broccoli representing glucoraphanin, 4-hydroxyglucobrassin, glucobrassicin, 4-methoxyglucobrassicin and neoglucobrassicin. Various heating methods affected the concentrations of nutrients and health-promoting compounds in cruciferous vegetables. The concentrations of five glucosinolates in broccoli significantly decreased after different heating methods, and the rate of decrease was higher with increased cooking time. Cooking broccoli significantly increased the apparent concentrations of lutein, β-carotene and α- and γ-tocopherols. Our results clearly show that health-promoting compounds in broccoli are significantly affected by different heating methods and that all heating treatments reduced glucosinolate concentrations. However, carotenoid and tocopherol concentrations were increased by various heating methods, and a longer heating time increased their extractability.
本研究旨在确定加热（即煮沸、蒸煮和微波加热）对西兰花中类胡萝卜素、生育酚和硫代葡萄糖苷浓度的影响。我们在西兰花中检测到 5 种硫代葡萄糖苷峰，分别代表萝卜硫素、4-羟基葡萄糖苷、葡萄糖苷、4-甲氧基葡萄糖苷和新葡萄糖苷。各种加热方法影响十字花科蔬菜中营养物质和促进健康化合物的浓度。不同加热方法后，西兰花中 5 种硫代葡萄糖苷的浓度显著降低，随着烹饪时间的延长，降低幅度更大。烹饪西兰花显著增加了叶黄素、β-胡萝卜素以及α-和γ-生育酚的表观浓度。我们的研究结果清楚地表明，不同的加热方法对西兰花中的促进健康化合物有显著影响，所有的加热处理都会降低硫代葡萄糖苷的浓度。然而，各种加热方法会增加类胡萝卜素和生育酚的浓度，且加热时间越长，其提取率越高。
