Sun Jing, Wang Yunfan, Pang Xinyi, Tian Shuhua, Hu Qiaobin, Li Xiangfei, Liu Jie, Wang Jing, Lu Yingjian
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu Province 210023, China.
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, China.
Food Chem. 2021 Oct 30;360:130007. doi: 10.1016/j.foodchem.2021.130007. Epub 2021 May 5.
Brassica vegetables are widely consumed mostly after processing and cooking. These processing and cooking methods not only can affect the taste, texture, flavor and nutrients of these vegetables, but also influence the levels of some important bioactive compounds, such as glucosinolates (GLSs). Glucoraphanin (GLR) is the most abundant GLSs and its hydrolyzed component, sulforaphane (SLR), is the most powerful anti-cancer compound in brassica vegetables. In this review, we find out that varied treatments impact the retention of GLR and the formation of SLR differently. Be specific, 1) freezing can avoid the losses of GLR while short-time microwaving, short-time steaming and fermentation promote the biotransformation from GLR to SLR; 2) Boiling and blanching cause the largest losses of GLR and SLR, while freezing significantly protect their losses.; 3) Stir-frying varies the levels of GLR and SLR in different cooking conditions.
芸苔属蔬菜大多在加工和烹饪后被广泛食用。这些加工和烹饪方法不仅会影响这些蔬菜的口感、质地、风味和营养成分，还会影响一些重要生物活性化合物的含量，比如硫代葡萄糖苷（GLSs）。萝卜硫苷（GLR）是含量最为丰富的硫代葡萄糖苷，其水解成分萝卜硫素（SLR）是芸苔属蔬菜中最强大的抗癌化合物。在这篇综述中，我们发现不同的处理方式对萝卜硫苷的保留和萝卜硫素的形成有不同的影响。具体而言，1）冷冻可以避免萝卜硫苷的损失，而短时间微波处理、短时间蒸煮和发酵则会促进从萝卜硫苷到萝卜硫素的生物转化；2）水煮和焯水处理会导致萝卜硫苷和萝卜硫素的损失最大，而冷冻则能显著减少它们的损失；3）在不同的烹饪条件下，炒制会使萝卜硫苷和萝卜硫素的含量发生变化。
