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首页> 外文期刊>International journal of food science & technology >Recovery of phytochemical compounds from natural and blanched green broccoli using non-isothermal autohydrolysis
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Recovery of phytochemical compounds from natural and blanched green broccoli using non-isothermal autohydrolysis

机译：使用非等温自动水解从天然和膨胀的绿色西兰花的植物化学化合物的回收

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摘要

The temperature effect during autohydrolysis of natural and blanched broccoli was studied. For this purpose, the extraction yield, total phenolic content, antioxidant capacity and glucosinolates type and content of the autohydrolysis liquors have been determined. The development of alginate based hydrogels using the autohydrolysis liquid phase as solvent and the corresponding textural characterisation was also evaluated. In all cases, extraction yields rose with the autohydrolysis temperature up to 150 degrees C and then decreased. For liquors from natural samples, total phenolic content and antioxidant capacity increased with increasing operation temperature. The opposite trend was identified for blanched samples. Comparable values were obtained at 150 degrees C for liquors from natural samples and those blanched treated at 100 degrees C. Glucosinolates content decreased with increasing temperature. Glucoiberin, glucoraphanin, gluconapin, glucobrassicin and gluconasturniin were detected. Hydrogels with suitable textural properties were formulated with the extracted liquors at 100 and 150 degrees C, independently of the blanching treatment.
机译：研究了自然和烫伤性西兰花的自然分解过程中的温度效应。为此目的，已经确定了提取产率，总酚醛含量，抗氧化能力和葡糖苷酸盐型和含量的自水解液。还评价了使用自水解液相作为溶剂的藻酸盐基水凝胶的研制及相应的纹理表征。在所有情况下，萃取产率随均水解温度升至150℃，然后减少。对于来自天然样品的液体，随着运行温度的增加而增加，酚醛含量和抗氧化能力增加。鉴定了烫伤样品的相反趋势。在150℃下获得可比较的值，用于来自天然样品的液体，并且在100摄氏度下浸润的那些吡啶鎓含量随温度的增加而降低。检测到血糖素，葡糖苷，葡聚糖，葡萄糖素，葡糖和葡聚糖素蛋白。具有合适的纹理性质的水凝胶在100和150℃下用萃取的液体配制，独立于烫发处理。

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