Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC x GC-qMS analysis

被引：14

作者：

Jia, Xiao ^{[1
]}

Yu, Pei ^{[2
]}

An, Qi ^{[1
]}

Ren, Jingnan ^{[1
]}

Fan, Gang ^{[1
,5
]}

Wei, Zelan ^{[3
]}

Li, Xixiang ^{[4
,6
]}

Pan, Siyi ^{[1
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China

[4] Chinese Acad Agr Sci, Inst Vegetables & Flowers, State Key Lab Vegetable Biobreeding, Key Lab Biol & Genet Improvement Hort Crops, Beijing 100081, Peoples R China

[5] 1 Shizishan St, Wuhan, Hubei, Peoples R China

[6] 12 Zhongguancun South St, Beijing, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2023年 / 169卷

基金：

中国国家自然科学基金;

关键词：

Radish seed; Microwave process; Glucoraphasatin; Glucoraphenin; Glucosinolate degradation; Pungent odor; ISOTHIOCYANATES; STABILITY; PRODUCTS;

D O I：

10.1016/j.foodres.2023.112873

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of microwave treatment on the content of glucosinolates (GSL) in radish seeds and volatile odor compounds in the microwaved radish seed oils (MRSO) is still unclear. In this study, a total of 13 GSL were identified and quantified in five radish seed varieties by UPLC-IMS-QTOF-MS, among which glucoraphenin, glucoraphasatin, glucoerucin accounting for up to 90 %. Total GSL decreased by 47.39-67.88% after microwave processing. Moreover, 58 odor compounds were identified in MRSO, including 6 sulfides, 12 nitriles, 2 isothiocyanates, 10 alcohols, 12 aldehydes, 5 ketones, 6 acids, and 5 others. The major odor compounds were (methyldisulfanyl)methane, dimethyltrisulfane, (methylsulfinyl)methane, 3-(methylsulfanyl)-1-propanol, methyl thiocyanate, hexanenitrile, 5-(methylsulfanyl)pentanenitrile, and 4-isothiocyanato-1-butene with odor activity value (OAV) higher than 1. The principal components analysis (PCA) results can distinguish MRSO from five different radish seed varieties, three of which (H20-18, H20-19 and H20-28) were in one group and other two (H20-23 and H20-26) were in another group. In addition, aliphatic GSL showed positive correlations with sulfides, isothiocyanates, and nitriles, while negative correlations with alcohols. This work provides a new insight into the odor contribution of GSL degradation products.

引用

页数：11