潮汕咸菜和菜脯在腌制过程中萝卜硫素的变化研究

摘要

Whether there is a loss of sulforaphane in the pickling process of leaf mustard and white radish is discussed in this paper.Through simulating the folk curing process of pickles (pickled leaf mustard) and pickled radish (pickled dried turnip),the samples are taken once every 3 days,and then pickled for 18 days to determine the content of sulforaphane in vegetables during the curing process with time.The results show that the content of sulforaphane in pickles and pickled radish is respectively about 70,55 μmol/g,there is no significant change with time in the content of sulforaphane in two kinds of vegetables,indicating that the active biological components of two kinds of vegetables retain better.%针对芥菜、白萝卜在腌制过程中萝卜硫素是否存在损失的问题开展讨论.通过模拟民间咸菜(腌芥菜)、菜脯(腌萝卜干)的腌制工艺,每隔3天取样1次,连续腌制18天,测定腌制过程中蔬菜中萝卜硫素的含量随时间的变化情况.结果表明:咸菜、菜脯中萝卜硫素的含量分别约为70,55 μmol/g,且2种蔬菜中的萝卜硫素含量随腌制时间无明显变化,说明2种蔬菜中的活性生物成分保留较好.