Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland.
Food Chem. 2016 Jul 15;203:340-347. doi: 10.1016/j.foodchem.2016.02.079. Epub 2016 Feb 12.
The aim of the study was to investigate the effect of storage on the contents of glucosinolates (GLS) and their degradation products in a boiled white cabbage. A 24h storage at 4 °C resulted in a decrease in GLS content (20-40%, depending on the cooking time applied) in the edible parts. The most significant losses were observed for sinigrin (20-45%), and the least for glucobrassicin (12-32%). Storage had a diversified effect on GLS breakdown products (indole-3-acetonitrile, indole-3-carbinol, ascorbigen and 3,3'-diindolylmethane released from glucobrassicin and 4-methylsulfinylbutanenitrile released from glucoiberin) in the boiled cabbage. The increase in the content of indole-3-acetonitrile, especially considerable within the first 24h of storage (and a simultaneous decrease in glucobrassicin) clearly indicates that degradation of GLS may occur during storage or cooling to 4 °C.
本研究旨在探讨储存对煮白菜中硫代葡萄糖苷（GLS）及其降解产物含量的影响。在 4°C 下储存 24 小时会导致食用部分的 GLS 含量下降（取决于所应用的烹饪时间，下降 20-40%）。其中，黑芥子硫苷酸钾（sinigrin）的损失最为显著（20-45%），而葡萄糖异硫氰酸盐（glucobrassicin）的损失最小（12-32%）。储存对煮白菜中 GL S 降解产物（黑芥子硫苷酸钾和葡萄糖异硫氰酸盐分解产生的吲哚-3-乙腈、吲哚-3-甲醇、抗坏血酸原和 3,3'-二吲哚基甲烷，以及葡萄糖苷分解产生的 4-甲基亚磺酰基丁腈）的影响具有多样性。在储存的头 24 小时内，吲哚-3-乙腈含量增加尤其显著（同时黑芥子硫苷酸钾的含量下降），这清楚地表明 GL S 的降解可能发生在储存或冷却至 4°C 的过程中。
