Zhang Fen, Zhang Jiaqi, Di Hongmei, Xia Pingxin, Zhang Chenlu, Wang Zihan, Li Zhiqing, Huang Shuya, Li Mengyao, Tang Yi, Luo Ya, Li Huanxiu, Sun Bo
College of Horticulture, Sichuan Agricultural University, Chengdu, China.
Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China.
Front Nutr. 2021 Apr 6;8:665482. doi: 10.3389/fnut.2021.665482. eCollection 2021.
This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
本研究调查了热烫处理及随后的长期冷冻贮藏对速冻抱子芥侧芽中健康促进化合物保留量及抗氧化能力的影响。结果表明，在冷冻贮藏期间所有硫代葡萄糖苷均保存良好，8个月后，未热烫处理组中硫代葡萄糖苷总量的72.48%得以保留，叶绿素、类胡萝卜素、抗坏血酸、总酚、可溶性糖、可溶性蛋白及抗氧化能力亦是如此。营养品质的损失主要发生在冷冻贮藏的第1个月，冷冻贮藏期间未热烫处理组的营养品质显著优于热烫处理组。冷冻前进行热烫会降低高含量硫代葡萄糖苷和抗坏血酸的含量以及抗氧化能力水平。因此，我们建议采用长期冷冻贮藏来保持抱子芥的品质以实现全年供应，且冷冻时不进行热烫处理。
