食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 161 - 167

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026765

生产与科研应用

不同蒸制功率对西兰花营养品质的影响

  • 樊田利 ,
  • 刘若男 ,
  • 王凤丽 ,
  • 刘冬梅 ,
  • 周鹏
展开
  • (食品科学与技术国家重点实验室(江南大学),江苏 无锡,214122)
硕士研究生(周鹏教授为通讯作者,E-mail:zhoupeng@jiangnan.edu.cn)

收稿日期: 2021-01-15

  修回日期: 2021-02-23

  网络出版日期: 2021-11-04

基金资助

食品科学与技术国家一级学科计划项目(JUFSTR20180201)

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The effect of different steaming power on the nutritional quality of broccoli

  • FAN Tianli ,
  • LIU Ruonan ,
  • WANG Fengli ,
  • LIU Dongmei ,
  • ZHOU Peng
Expand
  • (State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

Received date: 2021-01-15

  Revised date: 2021-02-23

  Online published: 2021-11-04

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摘要

以西兰花为实验对象,研究在达到相同成熟度时,不同蒸制功率(100、500、1 000和1 600 W)对西兰花颜色、叶绿素、类胡萝卜素、总酚、抗坏血酸、抗氧化性的影响。研究结果表明:蒸制后西兰花的成熟度可以用西兰花小花茎的硬度值来表征;在不同功率蒸制西兰花达到相同成熟度时,随着蒸制功率的增大,a*值呈现下降的趋势,即绿色强度增加;叶绿素、类胡萝卜素的含量整体呈现上升趋势;不同功率蒸制后的西兰花总酚含量均高于新鲜未加工的西兰花,蒸制功率越高,总酚含量越高(功率100和1 600 W分别为773,868 mg/100 g干基);而蒸制后的抗坏血酸含量均有所降低,但1 600和100 W相比,保留了更多的抗坏血酸(功率100和1 600 W分别为669.31,821.76 mg/100 g干基);抗氧化性因与总酚含量、抗坏血酸含量紧密相关,蒸制功率越高,抗坏血酸和总酚含量越高,抗氧化活性越高。故蒸制功率越大,西兰花表面色泽越鲜绿,叶绿素、类胡萝卜素、总酚、抗坏血酸含量的保留率越高,对应的抗氧化活性越高。

关键词： 蒸制; 西兰花; 成熟度; 营养物质; a*

本文引用格式

樊田利 , 刘若男 , 王凤丽 , 刘冬梅 , 周鹏 . 不同蒸制功率对西兰花营养品质的影响[J]. 食品与发酵工业, 2021 , 47(19) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.026765

Abstract

In this experiment, broccoli was used as raw material to investigated the change of the following indicators including color, pigments, total phenolic content, ascorbic acid content and antioxidant activity with the steam treatment under different steaming power (100, 500, 1 000, and 1 600 W). The results showed that the maturity of broccoli after steaming can be characterized by the hardness value of the broccoli stalk. When the steamed broccoli reached the same maturity at different powers, the a* value appeared declining trend, and the green intensity increased as the steaming power increased. And the content of chlorophyll and carotenoids showed an overall upward trend; the total phenolic content of broccoli steamed at different powers was higher than that of fresh and raw broccoli. Moreover, the higher the steaming power, the higher the total phenolic content (100 W: 773 mg/100 g dry matter, 1 600 W: 868 mg/100 g dry matter). However, the content of ascorbic acid after steaming was reduced, but compared with 100 W, 1 600 W, it still retained more ascorbic acid content (669.31 mg/100 g dry matter and 821.76 mg/100 g dry matter, respectively). The antioxidant activity was closely related to total phenolic content and ascorbic acid content, antioxidant activity gradually increased with steaming power. Therefore, high steaming power preserved chlorophyll, carotenoids, total phenolic content, ascorbic acid content and antioxidant activity to a greater than low steaming power for broccoli and retained color better.

Key words： steaming; broccoli; maturity; nutrients; a*

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