摘要
采用HPLC法测定了3种类型15个花椰菜品种的硫代葡萄糖苷（Glucosinolates,简称硫苷）组分及含量。结果表明：供试花椰菜品种均含有9种硫苷,包括5种脂肪族硫苷：3-甲基硫氧烯丙基硫苷（Glucoiberin,IBE）、2-羟基-3-丁烯基硫苷（Progoitrin,PRO）、2-丙烯基硫苷（Sinigrin,SIN）、4-甲基硫氧丁基硫苷（Glucoraphanin,RAA）和3-丁烯基硫苷（Gluconapin,NAP）;4种吲哚族硫苷：4-羟基吲哚基-3-甲基硫苷（4-Hydroxyglucobrassicin,4OH）、3-甲基吲哚基硫苷（Glucobrassicin,GBC）、4-甲氧基吲哚基-3-甲基硫苷（4-Methoxyglucobrassicin,4ME）和1-甲氧基吲哚基-3-甲基硫苷（Neoglucobrassicin,NEO）。各品种的吲哚族硫苷总含量均高于脂肪族硫苷总含量,其中NEO和GBC是花椰菜的主要硫苷组分,分别占总硫苷含量的42.61%和35.02%。不同花椰菜品种的硫苷总含量差异较大,变异范围在0.3323~4.8728μmol·g-1（FW）之间;紫花菜的总硫苷含量最高,松花菜其次,紧花菜最低。
Glucosinolate components and contents in 15 cauliflower （Brassica oleracea L. var. botrytis L. ） varieties from 3 types, were tested by HPLC method. The result indicated that 9 different components of glucosinolate were detected, including 5 aliphatic glucosinolates （ Glucoiberin, Progoitrin, Sinigrin, Glucoraphanin, Gluconapin）, and 4 indolic glucosinolates （4-Hydroxyglucobrassicin, Glucobrassicin, 4-Methoxyglucobrassicin, Neoglucobrassicin ）. The indolic glucosinolates contents of each variety were higher than that of aliphatic glucosinolate. Among them, the major glucosinolate contents of cauliflower Neoglucobrassicin and Glucobrassicin took 42.61% and 35.02% of the total glucosinolates, respectively. There were big differences in total glucosinolates content of different cauliflower varieties. The variation scope was between 0.332 3-4.872 8μmol·g-1 （ FW ）. The total glucosinolates content of purple-head cauliflower was the highest, loosen-head cauliflower took the second place, and compact-head cauliflower was the least.
出处
《中国蔬菜》
北大核心
2015年第12期38-43,共6页
China Vegetables
基金
北京市农委项目(20150114)
北京市农林科学院科技创新能力建设专项(KJCX20150407,KJCX20140111-29)
