热加工对西蓝花抗癌活性物吲哚-3-甲醇释放量的影响

The Effect of Hot Processing on the Release of Indole-3-Methanol,an Anticancer Active Substance from Broccoli

优化蔬菜中抗癌物吲哚-3-甲醇(I3C)的检测方法,比较西蓝花与圆白菜、紫甘蓝和大白菜的表观I3C含量,并以西蓝花为材料测定热加工、口腔咀嚼对I3C释放量的影响。样品经pH 8.0的磷酸缓冲溶液孵育,乙酸乙酯提取,液相色谱法对I3C进行检测;热加工方式为微波处理和沸水焯煮;对短时热处理的西蓝花进行口腔咀嚼。结果表明:优化的检测方法分离效果良好,检出限为0.1μg/g,定量限为0.3μg/g,回收率为83.27%~99.15%,S_(RSD)为1.06%~7.60%;4种十字花科蔬菜中西蓝花I3C的表观含量最高,为5.998~9.954μg/g,圆白菜和紫甘蓝次之,分别为0.188~1.111μg/g和0.912~1.404μg/g,大白菜最低,为0.119~0.464μg/g;微波处理可以保留更多的I3C,但处理时间在1~3 min后I3C释放含量迅速下降;沸水焯煮超过1 min,I3C的释放量迅速下降至零;口腔咀嚼可促进I3C的释放。试验建立的I3C检测方法性能良好,能够满足蔬菜中I3C检测的需要;微波和沸水焯煮显著降低西蓝花I3C的释放量;建议食用西蓝花微波处理(中火)不超过2 min,沸水焯煮不超过1 min,细嚼慢咽有助于I3C的释放。

Optimize the detection method for indole-3-methanol(I3C),an anticancer substance in vegetables,compare the apparent I3C content of broccoli with cabbage,purple cabbage,and Chinese cabbage,and then evaluate the effects of heat processing and oral chewing on I3C release with broccoli as a material.The sample was incubated with phosphate buffer solution at pH 8.0,etracted with ethyl acetate,and detected for I3C by liquid chromatography.The hot processing methods included microwave treatment and boiling water blanching.Oral chewing of broccoli after short-term heat treatment was conducted.The result showed that the I3C was separated well from matrixes with the optimized detection method;The limit of detection was 0.1μg/g and limit of quantification was 0.3μg/g;The recoveries were 83.27%-99.15%and the S_(RSD) was 1.06%-7.60%;The highest apparent content of I3C broccoli among four cruciferous vegetables,ranging from 5.998 to 9.954μg/g,followed by cabbage and purple cabbage,with values ranging from 0.188 to 1.111μg/g and 0.912 to 1.40μg/g,Chinese cabbage was the lowest with I3C ranging from 0.119 to 0.464μg/g.Microwave treatment could retain more I3C,and the release content of I3C rapidly decreases after 1-3 min.After boiling with water for more than 1 min,the release of I3C rapidly decreased to zero.Oral chewing could promote the release of I3C.The I3C detection method optimized in the experiment had good performance and could meet the needs of I3C detection in vegetables.Microwave and boiling water blanching significantly reduced the release of I3C from broccoli.It is recommended to consume broccoli with microwave treatment(medium heat)for no more than 2 min,and blanch in boiling water for no more than 1 min.Chewing and swallowing slowly can help release I3C.