Chae Seung-Hun, Lee Sang-Hyeon, Kim Seung-Hwan, Song Si-Hun, Moon Jae-Hak, Kim Heon-Woong, Cho Jeong-Yong
Department of Horticulture and Interdisciplinary Program in IT-Bio Convergence System, Chonnam National University, Gwangju 61186, Republic of Korea.
K&P Food Co., Ltd., Gyeongsan 38577, Republic of Korea.
Foods. 2025 Apr 3;14(7):1259. doi: 10.3390/foods14071259.
This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish ('Boraking') prepared by the addition of acetic acid and sugar were stored in the dark at 4 °C for 60 days. The color of the pickled purple radish changed from purple to pink, while the pickling solution changed from pink to purple. During storage, sucrose content gradually decreased, while glucose and fructose levels increased. LC-ESI-QToF-MS metabolomic analysis indicated that metabolites, including organic acids, amino acids, sulfur-containing compounds, lysophosphatidylcholine, lysophosphatidylethanolamine, and anthocyanins, were identified. The antioxidant capacity and color meter of pickled purple radish may undergo changes due to the altered levels of non-volatile compounds (cyanidins, adenosine, and amino acids) during storage. Anthocyanins had negative correlations with the color of pickled purple radish. The radical scavenging activity and ferric-reducing antioxidant power of pickled purple radish declined during storage. These findings emphasized the need for further research to develop processing and storage methods that enhance the bioactivity and stability of pickled purple radish.
本研究调查了腌制紫萝卜在储存期间理化性质和代谢产物的变化。添加乙酸和糖制备的紫萝卜（‘博拉克’）泡菜在4℃黑暗条件下储存60天。腌制紫萝卜的颜色从紫色变为粉色，而腌制液则从粉色变为紫色。储存期间，蔗糖含量逐渐降低，而葡萄糖和果糖水平升高。液相色谱-电喷雾-四极杆飞行时间质谱代谢组学分析表明，鉴定出了包括有机酸、氨基酸、含硫化合物、溶血磷脂酰胆碱、溶血磷脂酰乙醇胺和花青素在内的代谢产物。腌制紫萝卜的抗氧化能力和色差仪可能会因储存期间非挥发性化合物（花青素、腺苷和氨基酸）水平的改变而发生变化。花青素与腌制紫萝卜的颜色呈负相关。腌制紫萝卜的自由基清除活性和铁还原抗氧化能力在储存期间下降。这些发现强调需要进一步研究，以开发提高腌制紫萝卜生物活性和稳定性的加工和储存方法。
