Takahashi Asaka, Yamada Tsuyoshi, Uchiyama Yohei, Hayashi Satomi, Kumakura Kei, Takahashi Hitoe, Kimura Norihisa, Matsuoka Hiroki
a Higashinihon College of Nutrition and Pharmaceutical , Maebashi-shi , Japan.
Biosci Biotechnol Biochem. 2015;79(9):1512-7. doi: 10.1080/09168451.2015.1032881. Epub 2015 Apr 20.
2-[3-(2-Thioxopyrrolidin-3-ylidene)methyl]-tryptophan (TPMT) is a yellow pigment of salted radish roots (takuan-zuke) derived from 4-methylthio-3-butenyl isothiocyanate (MTBITC), the pungent component of radish roots. Here, we prepared salted radish and analyzed the behavior of the yellow pigment and related substances in the dehydration process and long-term salting process. All salted radish samples turned yellow, and their b(*) values increased with time and temperature. The salted radish that was sun-dried and pickled at room temperature turned the brightest yellow, and the generation of TPMT was clearly confirmed. These results indicate that tissue shrinkage due to dehydration, salting temperature, and pH play important roles in the yellowing of takuan-zuke.
2-[3-(2-硫代吡咯烷-3-亚基)甲基]-色氨酸(TPMT)是腌制萝卜根(腌萝卜)中的一种黄色色素，它由萝卜根中的辛辣成分4-甲硫基-3-丁烯基异硫氰酸酯(MTBITC)衍生而来。在此，我们制备了腌制萝卜，并分析了黄色色素及相关物质在脱水过程和长期腌制过程中的行为。所有腌制萝卜样品均变黄，其b(*)值随时间和温度升高。室温下晒干腌制的萝卜变黄最明显，且明确证实了TPMT的生成。这些结果表明，脱水导致的组织收缩、腌制温度和pH值对腌萝卜变黄起着重要作用。
