不同加工方法对白萝卜中异硫氰酸酯的影响

Effect of different processing methods on isothiocyanate of white radish

目的:研究常见加工烹调方法对白萝卜中异硫氰酸酯(MTBITC)的影响。方法:以白萝卜为原料,经适当处理后,采用干燥、盐腌、榨制、微波及不同加热烹调方法进行加工,然后破碎,用正己烷提取其中的MTBITC,气相色谱法测定MTBITC的含量。结果:冷冻干燥的白萝卜中MTBITC的保存率可达85.46%,60℃常压干燥只有15.0%;榨制和腌制降低白萝卜中MTBITC的保存率,10%食盐腌制3 d、榨制2 min,保存率分别为72.05%、67.26%。高温长时加热对MTBITC的破坏较大,微波比电磁炉加热的方法要好。结论:加工烹调降低了白萝卜中MTBITC的保存率,温度越高,时间越长,切块越小,影响越大。

Objective ： To study the effect of common processing and cooking methods on isothiocyanate （ MTBITC ） in white radish.Methods：The white vadish as raw material, after appropriate treatment, were treated with different processing cooking methods ： dried, salted, pressed,microwave and different cooking methods,and then broken.The MTBITC was extracted with n- hexane and the content of MTBITC was determined by gas chromatography. Results：The preservation rate of MTBITC was 85.46% after freeze-dried,but only 15.0% after ambient pressure dried at 60 ℃.The preservation rate of MTBITC in white radish was reduced by pressing and pickling method.The preserving rate was 72.05% and 67.26% respectively when the white radish was cured with 10% sodium chloride for 3 days and pressed for 2 rain.The higher and longer the temperature and time was,the larger the MTBITC was damaged.The microwave was better than the induction cooker heating method.Conclusion：The processing and cooking reduced the preservation rate of MTBITC in white radish. Higher temperature, smaller cut and longer time resulted in greater loss of MTBITC.