Plant Quality and Food Security, Leibniz Institute of Vegetable and Ornamental Crops (IGZ) e.V., Theodor-Echtermeyer-Weg 1, 14979 Grossbeeren, Germany.
Food Chem. 2020 Aug 15;321:126694. doi: 10.1016/j.foodchem.2020.126694. Epub 2020 Mar 25.
Red cabbage contains glucosinolates, precursors to health-promoting isothiocyanates. However, raw cabbage often releases mainly epithionitriles and nitriles from glucosinolates. To increase isothiocyanate formation, the effect of acid usage in the preparation of red cabbage was evaluated. Moreover, the effects of the chosen boiling method (acidic boiled red cabbage versus neutral boiled blue cabbage) on glucosinolate degradation were investigated using UHPLC-DAD-ToF-MS and GC-MS. The addition of vinegar significantly increased isothiocyanate formation of cabbage salad from 0.09 to 0.21 µmol/g fresh weight, while lemon juice only slightly increased isothiocyanate formation. Acidic boiled red cabbage degraded glucosinolates and increased nitrile formation, while in neutral boiled blue cabbage, glucosinolates were stable. However, shortly boiled blue cabbage (5 min) had the highest isothiocyanate levels (0.08 µmol/g fresh weight). Thus, for a diet rich in isothiocyanates it is recommended to acidify raw cabbage salads and prepare shortly boiled blue cabbage instead of red cabbage.
红甘蓝含有硫代葡萄糖苷，是促进健康的异硫氰酸盐的前体。然而，生甘蓝通常会从硫代葡萄糖苷中释放出主要的乙硫腈和腈。为了增加异硫氰酸盐的形成，评估了在制备红甘蓝中使用酸的效果。此外，还使用 UHPLC-DAD-ToF-MS 和 GC-MS 研究了所选煮沸方法（酸性煮红甘蓝与中性煮蓝甘蓝）对硫代葡萄糖苷降解的影响。添加醋可使白菜沙拉中的异硫氰酸盐生成量从 0.09 增加到 0.21µmol/g 鲜重，而柠檬汁仅略微增加异硫氰酸盐生成量。酸性煮红甘蓝会降解硫代葡萄糖苷并增加腈的形成，而在中性煮蓝甘蓝中，硫代葡萄糖苷则保持稳定。然而，短时间煮的蓝甘蓝（5 分钟）具有最高的异硫氰酸盐水平（0.08µmol/g 鲜重）。因此，建议在富含异硫氰酸盐的饮食中酸化生甘蓝沙拉，并准备短时间煮的蓝甘蓝，而不是红甘蓝。
