[1]严赞开,梁钿玲,陈燕绚.潮汕咸菜和菜脯在腌制过程中萝卜硫素的变化研究[J].中国调味品,2017,(12):58-60.
　YAN Zan-kai,LIANG Dian-ling,CHEN Yan-xuan.of Chaoshan Pickles and Pickled Radish[J].CHINA CONDIMENT,2017,(12):58-60.
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潮汕咸菜和菜脯在腌制过程中萝卜硫素的变化研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
58-60
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
of Chaoshan Pickles and Pickled Radish
作者:
严赞开; 梁钿玲; 陈燕绚
(韩山师范学院 化学与环境工程学院,广东 潮州 521041)
Author(s):
YAN Zan-kai;  LIANG Dian-ling;  CHEN Yan-xuan
(Department of Chemistry and Environmental Engineering, Hanshan Normal University, Chaozhou 521041,China)
关键词:
Study on the Changes of Sulforaphane in Process
Keywords:
pickles;  pickled radish stem;  pickled;  sulforaphane
摘要:
测定萝卜硫素的含量。结果表明咸菜、菜脯中萝卜硫素的含量分别约为70 umol/g和55 umol/g且两种蔬菜中的萝卜硫素含量随腌制时间无明显变化说明两种蔬菜中的活性生物成分保留较好。
Abstract:
Whether there is a loss of sulforaphane in the process of pickling leaf mustard and white radish is discussed in this paper. Using the simulation of folk curing process of pickles (pickled mustard) and pickled radish (pickled radish stem), samples are taken once every 3 day, 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 stem are respectively about 70 umol/g and 55 umol/g, there is no significant change with time in the content of sulforaphane in two kinds of vegetables indicating that the two kinds of vegetables in the active biological components retain better

参考文献/References:

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[3].[3]Gamet-Payrastre L,Li P,Lumeau S,et al.Sulforaphane, a naturally occurring isothiocyanate, induces cell cycle arrest and apoptosis in HT29 human colon cancer cells[J].Cancer Research,2000,60(5):1426-1433.
[4].[4]Chen H,Wu J,Zhang J,et al.Protective effects of the antioxidant sulforaphane on behavioral changes and neurotoxicity in mice after the administration of methamphetamine[J]. Psychopharmacology,2012,222(1):37-45.
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备注/Memo

备注/Memo:
2017年03月22日
更新日期/Last Update: 2017-12-04