对萝卜（）进行高效热处理以增强其生物活性化合物。
Efficient thermal treatment of radish () for enhancing its bioactive compounds.
作者信息
Yang Min, Hou Chih-Yao, Lin Ming-Ching, Chang Chao-Kai, Patel Anil Kumar, Dong Cheng-Di, Chen Yi-An, Wu Jung-Tsung, Hsieh Chang-Wei
机构信息
Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan.
Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan.
出版信息
J Food Sci Technol. 2023 Mar;60(3):1045-1053. doi: 10.1007/s13197-022-05450-z. Epub 2022 Apr 18.
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures of 70 °C, 80 °C and 90 °C for 30 days. In this study, the bioactive compounds and antioxidant activity of thermal processing radish (TPR) were evaluated and compared with commercial products of OPR. Results showed the best condition of thermal processing, 80°C for 30 days, could increase the values of phenols, flavonoids and antioxidant activity that were 2.27, 2.74 and 2.89 times, respectively. When comparing the thermally processed radish or TPR with OPR, TPR has a higher content of phenols and flavonoids, indicating that the thermal processing was effective to increase the content of functional compounds in radish and significantly improved its nutritional values.
陈萝卜干（OPR）是亚洲一种传统腌制食品，含有酚类和黄酮类等有益生物活性化合物。为了通过热处理保持萝卜中的酚类含量，长期储存期间由于多酚氧化酶活性，酚类含量会降低。评估了在70℃、80℃和90℃温度下处理30天，以在萝卜中保留最高酚类含量的热加工范围。在本研究中，对热加工萝卜（TPR）的生物活性化合物和抗氧化活性进行了评估，并与陈萝卜干商业产品进行了比较。结果表明，最佳热加工条件为80℃处理30天，可使酚类、黄酮类和抗氧化活性值分别提高2.27倍、2.74倍和2.89倍。当将热加工萝卜或TPR与陈萝卜干进行比较时，TPR的酚类和黄酮类含量更高，这表明热加工有效地提高了萝卜中功能性化合物的含量，并显著改善了其营养价值。
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