The Effect of Hot Processing on the Release of Indole-3-Methanol,an Anticancer Active Substance from Broccoli
Optimize the detection method for indole-3-methanol(I3C),an anticancer substance in vegetables,compare the apparent I3C content of broccoli with cabbage,purple cabbage,and Chinese cabbage,and then evaluate the effects of heat processing and oral chewing on I3C release with broccoli as a material.The sample was incubated with phosphate buffer solution at pH 8.0,etracted with ethyl acetate,and detected for I3C by liquid chromatography.The hot processing methods included microwave treatment and boiling water blanching.Oral chewing of broccoli after short-term heat treatment was conducted.The result showed that the I3C was separated well from matrixes with the optimized detection method;The limit of detection was 0.1 μg/g and limit of quantification was 0.3 μg/g;The recoveries were 83.27％-99.15％and the SRSD was 1.06％-7.60％;The highest apparent content of I3C broccoli among four cruciferous vegetables,ranging from 5.998 to 9.954μg/g,followed by cabbage and purple cabbage,with values ranging from 0.188 to 1.111 μg/g and 0.912 to 1.40 μg/g,Chinese cabbage was the lowest with I3C ranging from 0.119 to 0.464 μg/g.Microwave treatment could retain more I3C,and the release content of I3C rapidly decreases after 1-3 min.After boiling with water for more than 1 min,the release of I3C rapidly decreased to zero.Oral chewing could promote the release of I3C.The I3C detection method optimized in the experiment had good performance and could meet the needs of I3C detection in vegetables.Microwave and boiling water blanching significantly reduced the release of I3C from broccoli.It is recommended to consume broccoli with microwave treatment(medium heat)for no more than 2 min,and blanch in boiling water for no more than 1 min.Chewing and swallowing slowly can help release I3C.
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