Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Analysis of Glucosinolates and the Change of Contents during Processing and Storage in Cruciferous Vegetables

십자화과 채소의 가공 및 저장 중 Glucosinolate의 분석과 그 함량변화

  • Shim, Ki-Hwan (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Sung, Nack-Kie (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Kang, Kap-Suk (Dept. of Food Science and Technology, Gyeongsang National University) ;
  • Ahn, Cheol-Woo (Dept. of Food Processing, Pusan Junior College) ;
  • Seo, Kwon-Il (Dept. of Food Science and Technology, Gyeongsang National University)
  • Published : 1992.03.01
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Abstract

Glucosinolates, containing indole glucosinates in Chinese cabbage, cabbage, radish and kale were analyzed as 6, 5, 5 and 2 types of glucosinolates, respectively, Four types of glucosinolates from mustard was identified, but indole glucosinolates were not detectable. In Chinese cabbage, the content of glucosinolates showed higher amount in the bottom, stalk and leaf part in the order, Total amounts of glucosinolates, in dry basis, were higher amount in Chinese cabbage, cabbage, radish, kale and mustard in the Order, and also in processing conditions, showed higher amount in fresh, sun dried, oven dried and cooked samples in the order. During the storage in Chinese cabbage and cabbage, total amounts of glucosinolate decreased gradually as time goes by.

Glucosinolate는 배추, 양배추, 무 및 케일에서는 각각 indole glucosinolate를 포함한 6, 5, 5 및 2종류의 glucosinolate가 분리 및 동정되었고, 겨자에서는 4종류의 glucosinolate가 분리 및 동정 되었으나, indole glucosinolate는 분리되지 않았다. 또한 배추에서는 glucosinolate함량이 속, 줄기 및 잎부분의 순으로 높게 나타났다. 총 glucosinolate의 함량은 시료별로는 건조량으로 환산하여 배추, 양배추, 무, 케일 및 겨자의 순으로 나타났으며, 가공상태에 따라서는 신선한 상태, 자연건조, 가열 건조 및 조리한 상태의 순으로 나타났다. 저장에 따른 총 glucosinolate의 함량은 저장기간이 경과함에 따라 조금씩 감소하였다.

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