Analysis of Processing Effects on Glucosinolate Profiles in Red Cabbage by LC-MS/MS in Multiple Reaction Monitoring Mode
文献类型： 外文期刊
作者： Wu, Weicheng 1 ; Chen, Jingqiu 2 ; Yu, Dandan 2 ; Chen, Shiguo 2 ; Ye, Xingqian 2 ; Zhang, Zhiguo 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 311300, Peoples R China
2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310027, Peoples R China
关键词： glucosinolates; red cabbage; LC-MS; MS; MRM; cooking
期刊名称：MOLECULES （ 影响因子：4.412； 五年影响因子：4.588 ）
ISSN：
年卷期： 2021 年 26 卷 17 期
页码：
收录情况： SCI
摘要： Red cabbage (Brassica oleracea L. var. capitata) continues to receive increasing attention on its health-promoting properties because of its high glucosinolate content. Glucosinolates are an unstable active substance; however, there are few studies on their changes in different cooking processes. In this study, we investigated the effects of processing methods (boiling, steaming, microwave heating, frying, stir-frying) and boiling time on glucosinolates in red cabbage. Ten glucosinolates, including 4-methoxyglucobrassicin, neoglucobrassicin, glucoalyssin, glucobrassicin, glucoraphanin, glucoiberin, progoitrin, gluconapin and sinigrin, in red cabbage were detected. Decreases of 32.36%, 24.83%, 25.27%, 81.11% and 84.29% for total glucosinolates were observed after boiling, microwaving, steaming, frying and stir-frying. Indole glucosinolates were more efficiently lost compared to aliphatic glucosinolates after boiling, while microwaving, steaming, frying and stir-frying also resulted in a greater reduction in indole glucosinolates than aliphatic glucosinolates. Glucoalyssin, glucoerucin and sinigrin were more thermal sensitive than other glucosinolates. It was confirmed that microwaving and steaming retained higher levels of glucosinolates than other methods and may be better for cooking red cabbage.
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