Effect of Different Drying Methods on the Sulforaphane Content of Broccoli

作者：Zhen Chen · 年份：2013 · 研究领域：Food Quality and Safety Studies

Drying Broccoli's flower,stalk and leaf with three usual drying methods which were drying in the shade,50 ℃-90 ℃ drying and drying in the sun,indentifying sulforaphane content with HPLC.Sulforaphane content in broccoli's different parts was seedflower stalk leaf,with different drying methods,drying was the best and drying in the shade was the worst,with the five drying temperature it was 90 ℃ that there were the highest sulforaphane content of broccoli.with the different parts the sulforaphane content of broccoli's seed was the highest,it had 10.48 mg/g;the best drying methods was 90 ℃ drying.