Effect of physical and thermal processing upon benzylglucosinolate content in tubers of the Brassicaceae maca (Lepidium meyenii) using a novel rapid analytical technique
2015
Li, Jing | Zou, Ying | Sun, Qingrui | Yang, Cheng | Yang, Jinwei | Zhang, Lianfu
Benzylglucosinolate (BG) was extracted by 70% methanol from maca and purified on acidic alumina column and semi‐preparative Cosmosil cholester column. The purified sample was verified as BG by electrospray ionisation mass spectrometry (ESI‐MS) and nuclear magnetic resonance spectra. The purity was 98.3% as determined by HPLC‐MS. BG content of maca was quantified using external standard method by HPLC. Effect of physical and thermal processing on BG content of maca was investigated. When maca was steamed for 5 min before shredding, no significant difference of BG content was observed during postshredding time, while raw maca lost 57.2% of BG in 24 h. Steamed maca showed no significant loss of BG after drying at the temperature from 20 to 80 °C in 24 h. Thermal degradation was described by the first‐order kinetics–Arrhenius equation for BG in the temperature range of 90–100 °C.
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