加工处理方式对冲菜中硫代葡萄糖苷的影响

Influence of Different Processing Methods on Glucosinolates in Brassica juncea var. latipa

采用高效液相色谱法,对冲菜中主要的硫代葡萄糖苷种类和含量进行分析,并选择微波、热烫和蒸汽3种方法对冲菜进行处理,研究冲菜中硫代葡萄糖苷在不同处理过程中的热降解情况。结果表明:冲菜中含有两类硫代葡萄糖苷:脂肪族和吲哚族硫苷,其中含量较高的3种硫代葡萄糖苷分别为Progoitrin、Glucobrassicin和4-Methoxyglucobrassicin;硫代葡萄糖苷在微波、热烫和蒸汽3种处理过程中的热降解均符合一级热降解动力学模型,其中Glucotropaeolin的热稳定性均最差;对冲菜中总硫代葡萄糖苷的降解作用从大到小的顺序依次为:蒸汽、热烫、微波,但是微波处理最能促使对十字花科蔬菜中风味贡献最大的脂肪族硫苷的降解。

In order to elucidate the decomposition of glucosinolates in Brassica juncea var.latipa during thermal processing by different methods,microwave radiation,water blanching and steam blanching were separately used to process the plant that is popular in Yangtze river delta as a traditional vegetable,and the untreated and treated samples of the vegetable were analyzed for their kind and amount of glucosinolates by high performance liquid chromatography（HPLC）.The results showed that Brassica juncea var.latipa contained two groups of β-thioglucoside-N-hydroxysulfates,namely the fatty group and indole group,and among them,progoitrin,glucobrassicin and 4-methoxyglucobrassicin were the most abundant compounds.The decomposition of glucosinolates in Brassica juncea var.latipa obeyed the first-order kinetics model regardless of which of the three processing methods was used.Glucotropaeolin displayed the worst thermal stability during the three processes.The decreasing order of the decomposition of glucosinolates in Brassica juncea var.latipa was found to be：steam blanching,water blanching and microwave radiation.Microwave radiation,however,could best drive the decomposition of glucosinolates from the fatty group making the largest contribution to the flavor of cruciferous vegetables.