鲜切紫甘蓝中花青苷和硫代葡萄糖苷在贮藏过程中的变化

Changes in Anthocyanins and Glucosinolates in Fresh-Cut Red Cabbage during Storage

采用高效液相色谱和液相色谱-质谱联用技术,对紫甘蓝(Brassica oleracea L.ssp.capitata f.rubra)中花青苷、硫代葡萄糖苷(简称硫苷)成分和含量进行鉴定和分析,并对低温(8±1)℃条件下经鲜切处理的紫甘蓝中花青苷和硫苷在货架期内(7 d)的变化情况进行研究。结果表明:紫甘蓝中存在11种不同矢车菊花青苷,矢车菊-3-阿魏酰-槐糖苷-5-葡萄糖苷作为紫甘蓝中最主要的花青苷,在贮藏过程中的损失量占总花青苷损失量的55.51%,其占总量比例也在贮藏7 d后由35.12%下降至30.60%;紫甘蓝中存在10种硫苷(由6种脂肪族硫苷、3种吲哚族硫苷和1种芳香族硫苷组成),以4-戊烯基硫苷和3-丁烯基硫苷为主,贮藏7 d后,二者损失率均为7%左右,损失量相加却达总花青苷损失量的50.07%,而所占比例相加也由71.68%上升到74.33%。

This study explored the changes in the composition and contents of anthocyanins and glucosinolates in freshcut red cabbage during storage at low temperature（8 ± 1） ℃ for 7 days. The two classes of compounds were separated, identified and quantitatively analyzed by high performance liquid chromatography（HPLC） and HPLC-tandem mass spectrometry（HPLC-MS/MS）. The results showed that a total of 11 cyanidins were found to be present in red cabbage, with cyanidin 3-feruloylsophoroside-5-glucoside being the most predominant, and its loss accounted for 55.51% of the total loss of anthocyanins during the storage period. In addition, the relative content of cyanidin 3-feruloylsophoroside-5-glucoside was decreased from 35.12% to 30.60% at the end of storage. Furthermore, a total of 10 glucosinolates（GS） were detected in red cabbage, including 6 aliphatic GS, 3 indole GS and 1 aromatic GS. Glucobrassicanapin and gluconapin were the major components in red cabbage, and their loss rates were both around 7%, altogether accounting for accounted for 50.07% of the total loss. Meanwhile, their relative content was increased from 71.68% to 74.33%.