煮白菜贮藏过程中硫代葡萄糖苷及其降解产物的稳定性。
Stability of glucosinolates and glucosinolate degradation products during storage of boiled white cabbage.
机构信息
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.
出版信息
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。
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