摘要
研究了微波、汽蒸、自然和静水解冻对冷冻西兰花中叶绿素、类胡萝卜素、抗坏血酸、总酚、硫苷、异硫氰酸脂、黑芥子酶和抗氧化能力的影响。结果表明,西兰花经冷冻处理后总酚、抗坏血酸、硫苷和类胡萝卜含量均有不同程度下降,异硫氰酸酯含量却显著增加了51.1%。四种解冻方式均不同程度地影响西兰花质量。微波和汽蒸解冻较自然解冻分别缩短了97.4%和94.2%的时间。其中西兰花总酚、硫苷和类胡萝卜素含量在微波解冻和汽蒸解冻之间无显著差异,但汽蒸解冻较微波解冻的抗坏血酸含量降低23.7%。静水解冻和自然解冻导致西兰花活性成分流失,而且静水解冻流失更严重。微波解冻有效地保持了西兰花中总酚、硫苷、抗坏血酸和类胡萝卜素含量,分别是自然解冻的1.15、1.20、1.93和1.39倍,从而保持了较高的抗氧化能力。此外,微波解冻和汽蒸解冻后黑芥子酶活力降低,异硫氰酸酯含量低于自然解冻和静水解冻。综合比较,微波解冻是一种较适合冷冻西兰花解冻的方式,能够较好地保留西兰花品质。
The effects of microwave thawing,steam thawing,natural thawing and still water thawing on total phenolics,glucosinolates,myrosinase,isothiocyanates,carotenoid,ascorbic acidand antioxidant capacity in broccoli were investigated. The results showed that the contents of total phenolics,ascorbic acid,glucosinolates and carotenoids in frozen broccoli were lower than fresh broccoli. However,isothiocyanate formationin frozen broccoli was significantly enhanced by 51.1% compared to fresh broccoli. The four thawing methods affected the quality of broccoli to different degrees. Microwave and steam thawing could shorten thawing time by 97.4% and 94.2%,respectively,compared with natural thawing. There was no significant difference in contents of total phenolics,glucosinolates and carotenoid between microwave thawing and steam thawing. However,steam thawing decreased ascorbic acid contents by 23.7% compared with microwave thawing. And still water thawing resulted in more bioactive compounds lost than natural thawing. After microwave thawing,contents of total phenolics,glucosinolates,ascorbic acid and carotenoids were 1.15,1.20,1.93 and 1.39 times of natural thawing. Thus,antioxidant capacity was higher. In addition,myrosinase activity was reduced after microwave and steam thawing,thus isothiocyanate formation was lower than natural thawing and still water thawing. In conclusion,microwave thawing method was better than other three thawing methods and had less effect on the quality of broccoli.
作者
仇宏伟
王宏达
郭丽萍
QIU Hong-wei;WANG Hong-da;GUO Li-ping(Qingdao Agricultural University Editorial Department,Qingdao 266109,China;College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
出处
《食品工业科技》
CAS
北大核心
2020年第16期266-270,共5页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目(31801457)
青岛农业大学2018年实验技术研究课题(SYJK18-02)。
关键词
西兰花
品质
解冻方式
微波解冻
broccoli
quality
thawing methods
microwave thawing
