Effect of different processing methods on isothiocyanate of white radish

Objective: To study the effect of common processing and cooking methods on isothiocyanate ( MTBITC) in white radish.Methods: The white vadish as raw material, after appropriate treatment, were treated with different processing cooking methods: dried, salted, pressed, microwave and different cooking methods, and then broken.The MTBITC was extracted with nhexane and the content of MTBITC was determined by gas chromatography. Results: The preservation rate of MTBITC was85.46% after freeze-dried, but only 15.0% after ambient pressure dried at 60 ℃. The preservation rate of MTBITC in white radish was reduced by pressing and pickling method.The preserving rate was 72.05% and 67.26% respectively when the white radish was cured with 10% sodium chloride for 3 days and pressed for 2 min.The higher and longer the temperature and time was, the larger the MTBITC was damaged.The microwave was better than the induction cooker heating method.Conclusion: The processing and cooking reduced the preservation rate of MTBITC in white radish. Higher temperature, smaller cut and longer time resulted in greater loss of MTBITC