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
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摘要: 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。Abstract: 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 nhexane and the content of MTBITC was determined by gas chromatography. Results: The preservation rate of MTBITC was85.46% 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 min.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
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