潮汕咸菜和菜脯在腌制过程中萝卜硫素的变化研究Study on the Changes of Sulforaphane in Pickling Process of Chaoshan Pickles and Pickled Radish
严赞开,梁钿玲,陈燕绚
摘要(Abstract)：
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70,55μmol/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。
关键词(KeyWords)： 咸菜;菜脯;腌制;萝卜硫素
基金项目(Foundation):
作者(Author): 严赞开,梁钿玲,陈燕绚
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