Effect of Cooking Time on Glucoraphanin and Sulforaphane Contents in Broccoli Cooked by Different Cooking Methods

被引：1
|
作者：
Lu X. [1 ]
Ma S. [2 ]
Li S. [1 ]
Zhang C. [1 ]
Bao J. [1 ]
Zhang X. [1 ]
机构：
[1] College of Life Science and Technology, Gansu Agricultural University, Lanzhou
[2] Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou
来源：
Li, Sheng (lish@gsau.edu.cn) | 1600年 / Chinese Chamber of Commerce卷 / 41期
关键词：
Broccoli; Cooking; Glucoraphanin; Sulforaphane;
D O I：
10.7506/spkx1002-6630-20181201-005
中图分类号：
学科分类号：
摘要：
The common domestic cooking methods include steaming, boiling, stir-frying and microwaving, and vegetables may lose nutrients during the cooking processes. In this experiment, the effect of cooking time on glucoraphanin (GRA) and sulforaphane (SFN) contents, endogenous myrosinase (MYR) activity and cell membrane permeability in broccoli (cv. ‘Ruinong’) cooked by each of the four methods separately. In addition, the effect of exogenous MYR addition on converting GRA to SFN was studied. The results showed that for each cooking method, GRA content decreased with cooking time, SFN content increased first and then decreased, endogenous MYR activity decreased, and cell membrane permeability increased. Steamed broccoli retained higher contents of GRA and SFN. The addition of exogenous MYR could enhance the conversion rate of GRA to SFN in broccoli, producing more SFN. © 2020, China Food Publishing Company. All right reserved.
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页码：41 / 47
页数：6
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