Wu Weicheng, Chen Jingqiu, Yu Dandan, Chen Shiguo, Ye Xingqian, Zhang Zhiguo
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 311300, China.
College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310027, China.
Molecules. 2021 Aug 26;26(17):5171. doi: 10.3390/molecules26175171.
Red cabbage ( L. var. ) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance; however, there are few studies on their changes in different cooking processes. In this study, we investigated the effects of processing methods (boiling, steaming, microwave heating, frying, stir-frying) and boiling time on glucosinolates in red cabbage. Ten glucosinolates, including 4-methoxyglucobrassicin, neoglucobrassicin, glucoalyssin, glucobrassicin, glucoraphanin, glucoiberin, progoitrin, gluconapin and sinigrin, in red cabbage were detected. Decreases of 32.36%, 24.83%, 25.27%, 81.11% and 84.29% for total glucosinolates were observed after boiling, microwaving, steaming, frying and stir-frying. Indole glucosinolates were more efficiently lost compared to aliphatic glucosinolates after boiling, while microwaving, steaming, frying and stir-frying also resulted in a greater reduction in indole glucosinolates than aliphatic glucosinolates. Glucoalyssin, glucoerucin and sinigrin were more thermal sensitive than other glucosinolates. It was confirmed that microwaving and steaming retained higher levels of glucosinolates than other methods and may be better for cooking red cabbage.
由于红甘蓝（L. var.）中硫代葡萄糖苷含量高，其促进健康的特性持续受到越来越多的关注。硫代葡萄糖苷是一种不稳定的活性物质；然而，关于它们在不同烹饪过程中的变化的研究很少。在本研究中，我们调查了加工方法（煮、蒸、微波加热、油炸、炒）和煮沸时间对红甘蓝中硫代葡萄糖苷的影响。检测到红甘蓝中的十种硫代葡萄糖苷，包括4-甲氧基葡萄糖芸苔素、新葡萄糖芸苔素、葡萄糖菜素、葡萄糖芸苔素、葡萄糖莱菔子素、葡萄糖iberin、前甲状腺肿素、葡萄糖那辛和黑芥子硫苷酸钾。煮、微波加热、蒸、油炸和炒后，总硫代葡萄糖苷分别下降了32.36%、24.83%、25.27%、81.11%和84.29%。煮后，吲哚硫代葡萄糖苷比脂肪族硫代葡萄糖苷更易损失，而微波加热、蒸、油炸和炒也导致吲哚硫代葡萄糖苷比脂肪族硫代葡萄糖苷减少更多。葡萄糖菜素、葡萄糖芥苷和黑芥子硫苷酸钾比其他硫代葡萄糖苷对热更敏感。证实了微波加热和蒸比其他方法能保留更高水平的硫代葡萄糖苷，可能更适合烹饪红甘蓝。
