微波干燥对西兰花不同部位萝卜硫素含量的影响
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摘要
以西兰花为原料,采用高效液相色谱法(HPLC)测定西兰花的花、茎和叶3个不同部位的萝卜硫素含量,对比分析了微波干燥(微波功率900 W,时间10 min)和电热鼓风干燥(干燥温度90℃,时间2 h)两种脱水方式所得样品中萝卜硫素含量的差异,研究了微波干燥对西兰花中萝卜硫素含量的影响。结果表明:微波干燥西兰花不同部位的萝卜硫素含量由大至小顺序为茎、花、叶,分别为(152.50±0.27)、(82.75±1.28)和(23.72±0.18)mg/kg,西兰花茎中的萝卜硫素含量分别是花和叶中的2倍左右和7倍左右;电热鼓风干燥西兰花不同部位的萝卜硫素含量同样是茎中最高,为(156.32±1.37)mg/kg,花和叶中分别为(85.04±1.13)mg/kg和(53.26±2.78)mg/kg。微波干燥与电热鼓风干燥相比,对西兰花叶中的萝卜硫素含量影响较大,对茎和花的影响不大。西兰花叶子宜采用电热鼓风干燥,茎和花既可以采用微波干燥,也可以采用电热鼓风干燥。
In this investigation, the contents of sulforaphane in three different parts of broccoli flower, stem and leaf were determined by high performance liquid chromatography(HPLC), the difference of sulforaphane content in samples by microwave drying(power 900 W, 10 min) and electrothermal drying(temperature 90 ℃,2 h) was compared and analyzed, the effect of microwave drying on sulforaphane content in dehydrated broccoli was studied. The results indicated that: the sulforaphane contents in different parts of broccoli stem, flower and leaf by microwave drying were(152.50±0.27),(82.75±1.28) and(23.72±0.18) mg/kg, respectively, the content in stem was about twice and 7 times as much as that in flower and leaf respectively. Stem also contained the highest sulforaphane content in broccoli samples dehydrated by electrothermal drying and it was(156.32 ±1.37) mg/kg, in flower and leaf, they were(85.04±1.13) mg/kg and(53.26±2.78) mg/kg respectively. Compared with electrothermal drying, microwave drying had greater influence on the content of sulforaphane in broccoli leaves, but had little effect on stems and flowers.The leaves were more suitable to be dried by electrothermal drying, stems and flowers could be dried either by microwave or by electrothermal drying.
In this investigation, the contents of sulforaphane in three different parts of broccoli flower, stem and leaf were determined by high performance liquid chromatography(HPLC), the difference of sulforaphane content in samples by microwave drying(power 900 W, 10 min) and electrothermal drying(temperature 90 ℃,2 h) was compared and analyzed, the effect of microwave drying on sulforaphane content in dehydrated broccoli was studied. The results indicated that: the sulforaphane contents in different parts of broccoli stem, flower and leaf by microwave drying were(152.50±0.27),(82.75±1.28) and(23.72±0.18) mg/kg, respectively, the content in stem was about twice and 7 times as much as that in flower and leaf respectively. Stem also contained the highest sulforaphane content in broccoli samples dehydrated by electrothermal drying and it was(156.32 ±1.37) mg/kg, in flower and leaf, they were(85.04±1.13) mg/kg and(53.26±2.78) mg/kg respectively. Compared with electrothermal drying, microwave drying had greater influence on the content of sulforaphane in broccoli leaves, but had little effect on stems and flowers.The leaves were more suitable to be dried by electrothermal drying, stems and flowers could be dried either by microwave or by electrothermal drying.
引文
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[15]黄肖钦,马朱莉,李娜,等.西兰花种子酶解生成萝卜硫素的条件研究[J].上海工程技术大学学报,2010,24(3):277-280.DOI:10.3969/j.issn.1009-444X.2010.03.021.
[16]顾颖娟,张亮,邹宇,等.高效液相色谱法测定西兰花中萝卜硫素的研究[J].食品工业科技,2012,33(4):80-82,85.DOI:10.13386/j.issn1002-0306.2012.04.027.
[17]LIANG H,YUAN Q P,DONG H R,et al.Determination of sulforaphane in broccoli and cabbage by high-performance liqu id chromatography[J].Journal of Food Composition and Analysis,2006,19(5):473-476.DOI:10.1016/j.jfca.2005.11.005.
[18]BERTELLI D,PLESSI M,BRAGHIROLI D,et al.Separation by solid phase extraction and quantification by reverse phase HPLC of sulforaphane in broccoli[J].Food Chemistry,1998,63(3):417-421.DOI:10.1016/S0308-8146(98)00052-1.
[19]NAKAGAWA K,UMEDA T,HIGUCHI O,et al.Evaporative light-scattering analysis of sulforaphane in broccoli samples:Quality of broccoli products regarding sulforaphane contents[J].Journal of Agricultural and Food Chemistry,2006,54(7):2479-2483.DOI:10.1021/jf051823g.
[20]ONG C,ELBARBRY F.A new validated HPLC method for the determination of sulforaphane:application to study pharmacokinetics of sulforaphane in rats[J].Biomedical Chromatography:BMC,2016,30(7):1016-1021.DOI:10.1002/bmc.3644.
[21]CAMPAS-BAYPOLI O N,SNCHEZ-MACHADO D I,BUENO-SOLANO C,et al.HPLC method validation for measurement of sulforaphane level in broccoli by-products[J].Biomedical Chromatography:BMC,2010,24(4):387-392.DOI:10.1002/bmc.1303.
[22]HASPERUJ H,GUARDIANELLI L,RODONI L M,et al.Continuous white-blue LED light exposition delays postharvest senescence of broccoli[J].LWT-Food Science and Technology,2016,65:495-502.DOI:10.1016/j.lwt.2015.08.041.
[2]LOUKA N,ALLAF K.Expansion ratio and color improvement of dried vegetables texturized by a new process“Controlled Sudden Decompression to the vacuum”:Application to potatoes,carrots and onions[J].Journal of Food Engineering,2004,65(2):233-243.DOI:10.1016/j.jfoodeng.2004.01.020.
[3]王海宏,方强,乔勇进,等.萝卜硫素特性及制取技术研究[J].农产品加工(学刊),2008(6):12-15.DOI:10.3969/j.issn.1671-9646-B.2008.06.003.
[4]王见冬,袁其朋,钱忠明.萝卜硫素研究进展[J].食品与发酵工业,2003,29(2):76-80.DOI:10.13995/j.cnki.11-1802/ts.2003.02.018.
[5]贺云冲,贾侃,王川,等.西兰花提取物萝卜硫素抑制胃癌和胰腺癌的生长与侵袭[J].科技通报,2015(9):62-67.DOI:10.3969/j.issn.1001-7119.2015.09.014.
[6]许娟娟,刘诗,易粹琼.胰腺癌的研究进展[J].临床消化病杂志,2012,24(2):117-120.DOI:10.3870/lcxh.j.issn.1005-541X.2012.02.18.
[7]王丽萍.萝卜硫素对分化型甲状腺癌细胞NIS基因表达及摄碘能力的影响[J].陕西医学杂志,2015,44(7):779-780,784.DOI:10.3969/j.issn.1000-7377.2015.07.003.
[8]姚丹燕,吴秋云,李倩,等.萝卜硫素调控机制的研究进展[J].园艺学报,2014,41(5):1020-1026.DOI:10.16420/j.issn.0513-353x.2014.05.001.
[9]廖毅,邓媛,傅建伟.胃癌分子机制的研究进展[J].中国肿瘤,2014,23(1):58-62.DOI:10.11735/j.issn.1004-0242.2014.01.A014.
[10]李玉珍,朱艳华,张鹏,等.不同保鲜剂喷雾处理对冰箱贮藏期间西兰花保鲜效果的影响[J].保鲜与加工,2017,17(3):5-10.DOI:10.3969/j.issn.1009-6221.2017.03.002.
[11]JONES R B,FARAGHER J D,WINKLER S.A review of the influence of postharvest treatments on quality and glucosinolate content in broccoli(Brassica oleracea var.italica)heads[J].Postharvest Biology and Technology,2006,41(1):1-8.DOI:10.1016/j.postharvbio.2006.03.003.
[12]伍新龄,张娜,张晓洁,等.LED红蓝复合光间歇照射对西兰花贮藏品质的影响[J].保鲜与加工,2015,15(5):6-10.DOI:10.3969/j.issn.1009-6221.2015.05.002.
[13]THEJASS P,KUTTAN G.Antimetastatic activity of Sulforaphane[J].Life Sciences,2006,78(26):3043-3050.DOI:10.1016/j.lfs.2005.12.038.
[14]谢述琼,何珺,杨佳年,等.不同干燥方法对西兰花中萝卜硫素含量的影响[J].食品研究与开发,2013,34(13):67-69.DOI:10.3969/j.issn.1005-6521.2013.13.018.
[15]黄肖钦,马朱莉,李娜,等.西兰花种子酶解生成萝卜硫素的条件研究[J].上海工程技术大学学报,2010,24(3):277-280.DOI:10.3969/j.issn.1009-444X.2010.03.021.
[16]顾颖娟,张亮,邹宇,等.高效液相色谱法测定西兰花中萝卜硫素的研究[J].食品工业科技,2012,33(4):80-82,85.DOI:10.13386/j.issn1002-0306.2012.04.027.
[17]LIANG H,YUAN Q P,DONG H R,et al.Determination of sulforaphane in broccoli and cabbage by high-performance liqu id chromatography[J].Journal of Food Composition and Analysis,2006,19(5):473-476.DOI:10.1016/j.jfca.2005.11.005.
[18]BERTELLI D,PLESSI M,BRAGHIROLI D,et al.Separation by solid phase extraction and quantification by reverse phase HPLC of sulforaphane in broccoli[J].Food Chemistry,1998,63(3):417-421.DOI:10.1016/S0308-8146(98)00052-1.
[19]NAKAGAWA K,UMEDA T,HIGUCHI O,et al.Evaporative light-scattering analysis of sulforaphane in broccoli samples:Quality of broccoli products regarding sulforaphane contents[J].Journal of Agricultural and Food Chemistry,2006,54(7):2479-2483.DOI:10.1021/jf051823g.
[20]ONG C,ELBARBRY F.A new validated HPLC method for the determination of sulforaphane:application to study pharmacokinetics of sulforaphane in rats[J].Biomedical Chromatography:BMC,2016,30(7):1016-1021.DOI:10.1002/bmc.3644.
[21]CAMPAS-BAYPOLI O N,SNCHEZ-MACHADO D I,BUENO-SOLANO C,et al.HPLC method validation for measurement of sulforaphane level in broccoli by-products[J].Biomedical Chromatography:BMC,2010,24(4):387-392.DOI:10.1002/bmc.1303.
[22]HASPERUJ H,GUARDIANELLI L,RODONI L M,et al.Continuous white-blue LED light exposition delays postharvest senescence of broccoli[J].LWT-Food Science and Technology,2016,65:495-502.DOI:10.1016/j.lwt.2015.08.041.