십자화과 채소를 습열처리한 thiocyanate ion의 방출량은 열처리시간이 증가함에 따라 점차 증가하여 30분 열처리시 최대치를 나타내었으나, 건열처리시는 유의적인 변화가 없었다. 또한, 내생의 효소 myrosinase에 의한 자가분해시는 방치시간이 경과함에 따라 점차 증가하여 3시간 후에 최대치를 나타내었는데, 이는 습열처리시의 최대 방출량보다 많은 양을 나타내었으며, 시료별 방출량은 양배추, 배추, 무, 케일 및 겨자의 순으로 높게 나타났다. 열처리에 따른 indoleacetonitrile의 생성량은 시간이 경과함에 따라 증가함을 나타내었으며, 시료별 생성량은 양배추 및 무 순으로 높게 나타났다.
The released amount of thiocyanate ion in Cruciferous vegetables treated by wet heat, increased as the reaction time goes by and was maximum value after treatment for 30min, but it was not changed by dry heat treatment. When samples were autolyzed by myrosinase, the amount of thiocyanate ion increased gradually as time goes by, was maximum value after 3hrs and much higher than those in the sample treated by wet. The released amount of thiocyanate ion in each sample showed much in cabbage, Chinese cabbage, radish, kale and mustard in the order. The generated amount of indoleacetonitrile by heat treatment increased as time goes by and the generated amount in each sample determined was high in the order of cabbage, Chinese cabbage and radish.
