制作工艺对云南甘蓝冲菜中异硫氰酸酯的影响研究

Study on the Production Process Affecting the Isothiocyanate Content in Yunnan Cabbage Chongcai

以甘蓝为原料,经热烫、焖制工艺制作云南家庭小菜冲菜。采用气相色谱/质谱联用仪分析,对冲菜制作过程中热烫温度、热烫时间、焖制温度和焖制时间对异硫氰酸酯的种类、含量的影响进行研究。单因素实验发现:烯丙基异硫氰酸酯、6-甲硫基异硫氰酸酯、异硫氰酸正戊酯的含量与热烫时间(5~60s)成正相关;3-丁烯基异硫氰酸酯、异硫氰酸正戊酯和异硫氰酸苯乙酯的含量与焖制时间(10~30min)成反相关。L_9(3~3)正交实验筛选出最佳的处理工艺:热烫时间45s、焖制温度80℃、焖制时间15min。

Chongcai,one kind of Yunnan traditional vegetables,can be made of cabbage by blanching and braising process.The content and sorts of isothiocyanate are determined by gas chromatography-mass spectrometry（GC/MS）to analyze the effects of blanching temperature,blanching time,braising temperature and braising time.Through single-factor test,it is found that there is a positive correlation between the blanching time（5-60 s）and the content of allyl isothiocyanate,6-methylthio,n-amyl isothiocyanate.The content of 3-butenlyl,n-amyl,phenylethyl isothiocyanate is inversely related to the braising time（10-30 min）.The L9（3^3）orthogonal experiment screens out the optimal process as follows：blanching time is 45 s,braising temperature is 80 ℃,braising time is 15 min.