您好，欢迎访问北京市农林科学院 机构知识库！
北京市农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

CaCl2-HCl electrolyzed water affects glucosinolate metabolism and improves the quality of broccoli sprouts

文献类型： 外文期刊

作者： Li, Cui 1 ; Song, Shuhui 2 ; He, Yanan 1 ; Zhang, Xindan 1 ; Liu, Haijie 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Natl Engn Res Ctr Vegetables, Beijing Vegetable Res Ctr, Beijing 100045, Peoples R China

关键词： Broccoli sprouts; CaCl2-HCl electrolyzed water (CHEW); Glucosinolates; Isothiocyanates; Myrosinase; Minerals

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 150 卷

页码：

收录情况： SCI

摘要： This study evaluated the effects of CaCl2-HCl electrolyzed water (CHEW) with different calcium chloride concentrations on broccoli sprouts. CHEW treatment reduced the malondialdehyde (MDA) and H2O2 contents of broccoli sprouts. The results showed that 10 kinds of glucosinolates were detected, and glucoraphanin was the dominant component. After hydrolysis, three kinds of isothiocyanates and two kinds of nitriles were detected in broccoli sprouts; however, the corresponding nitrile 4-isothiocyanato-1-butene was not detectable. The sulforaphane content of broccoli sprouts in the 10CHEW (Electrolyte of 10 mM CaCl2 acidic solution) treatment increased by 34.4%, and the content of sulforaphane nitrile decreased by 53.3% compared with that of the tap water treatment. CHEW changed the metabolism of glucosinolates in broccoli sprouts by promoting the synthesis of glucoraphanin, increasing the activity of myrosinase and decreasing the activity of epithiospecifier protein (ESP) for the generation of more bioactive isothiocyanates. In addition, compared to the tap water treatment, the calcium content in broccoli sprouts treated with 25CHEW (Electrolyte of 25 mM CaCl2 acidic solution) was dramatically enhanced from 15.8 to 49.7 mg/g DW. CHEW can be a useful tool for enhancing the amount of secondary metabolites and calcium content in broccoli sprouts intended for fresh consumption as a functional food.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：北京市农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台