Changes Of Functional Components And Effects Of Natural Preservative Agents In Fresh-cut Red Cabbage And Purple Flowering Stalks

The HPLC and LC-MS method were used to separate, identify and analyze componets and amounts of functional materials(phenolic compounds, anthocyanins and glucosinolates) in fresh-cut red cabbage and purple flowering stalks. Meanwhile, 2 varieties of purple fresh-cut brassica vegetables(red cabbage and purple flowering stalks) were taken as experimental materials and treaten by 2 different types natural preservative agents(citric acid and carrageenan) respectively, and stored under the shelf temperature(8±1 ℃) after plastic covering and box packing. Then sampled in the storage of 0, 1, 3, 5, 7days and observed changes in functional materials(total phenol, total flavonoids and total anthocyanins)in the process of storage of fresh-cut brassica vegetables samples.The results showed that red cabbage and purple flowering stalks were rich in phenolic compounds(10.58~16.59 mg·g-1DW), anthocyanins(2.94~11.88 mg·g-1DW) and glucosinolates(14.97~17.82mg·g-1DW). Simultaneously, content of phenolic compounds and anthocyanins showed a trend of decline after rising first, and glucosinolates showed a trend of rise after falling in the process of storage.Total phenolic compounds showed a significant growth(rate range: 5.89% ~ 63.71%), but the total anthocyanins(loss rate: 18.12%~23.79%) and total glucosinolates(loss rate: 5.74%~10.32%) content was significantly down storage for 7 days, these changes were caused mainly by the main ingredient in functional material in food body changes.Furthermore, fresh cut processing induced the extraction of polyphenols and flavonoids synthesis and increase of antioxidant activity in red cabbage and purple flowering stalks. The difference of trend of changes of functional material caused by difference of cutting degree between fresh-cut red cabbage and purple flowering stalks. Citric acid and carrageenan treatment significantly inhibited accumulation of phenolic compounds in the eraly days of storage and slowed down the loss of functional components in the late storage.