Effects Of Storage And Cooking Methods On Glucosinolate And Sulforaphane In Broccoli

Broccoli(Brassica oleracea L.var.italica Plench)is a cruciferous vegetable,which is popular with customers because it is high in vitamin C,carotene and glucosinolates.Sulforaphane is an important sulfur-containing secondary metabolite,which with detoxify carcinogens and inhibit the growth of cancer cells in broccoli.This paper studied the effects of 1-MCP treatment,storage temperature,storage days,cooking methods and cooking time on glucosinolates and sulforaphane in broccoli after harvest,and attempts to propose better storage temperature and cooking methods for broccoli.The main results are as follows:1.The effects of different storage temperatures(10?,4?,0?)on the content of glucosinolates and sulforaphane in broccoli were analyzed.The experimental results showed that the contents of total glucosinolates,glucoraphanin and sulforaphane in broccoli gradually decreased with the extension of storage time when stored at 10?,4?,and 0?,the higher the temperature,the faster the decrease.It is showed that low temperature storage at 0°C has the best preservation effect on glucosinolates and sulforaphane in broccoli.2.The effects of 1-MCP treatment on the content of broccoli glucosinolate and sulforaphane were analyzed.The experimental results show that the glucosinolates content and sulforaphane content in broccoli decrease with the extension of storage time,and 1-MCP treatment can significantly delay the degradation rate of glucosinolate and sulforaphane content,and improve the nutrition and health function of broccoli,There are differences in changes between different varieties.3.The changes of glucosinolates and sulforaphane content in broccoli with three cooking methods(steaming,blanching and microwaving)and different cooking times were studied.The experimental results show that under different cooking methods,the total glucosinolate content generally shows a downward trend,but steaming and microwaving methods have picked up;the glucoraphane content shows a downward trend with the extension of cooking processing time,and the content of glucoraphane remains the order of the rate from high to low is: steaming>microwaving>blanching;under different cooking methods,the content of sulforaphane shows a downward trend,but all of them rise and reaching the highest at 7min under steaming mode,blanching and microwaving reaches the highest at 5min.At the end of cooking,the contents of glucosinolates and sulforaphane in steaming are higher,the total glucosinolate content is 1%?8% and 67.9%?72.5% higher than microwaving and blanching,and the glucoraphane content is 15% and 58.2%?63.4% higher,sulforaphane content is 18.8%?58.3% higher respectively.Therefore,steaming broccoli is an ideal and scientific cooking method compared to blanching and microwaving methods,which can maintain the health quality of broccoli after cooking to the greatest extent,and the effect is best at 7 minutes.