Extraction, Identification and Comparison of Glucosinolates Profiles in the Seeds of Broccolini, Broccoli and Chinese Broccoli

DOI Web Site 参考文献15件
  • YANG Yanjing
    College of Light Industry and Food Sciences, South China University of Technology
  • ZHANG Xuewu
    College of Light Industry and Food Sciences, South China University of Technology

書誌事項

公開日
2012
DOI
  • 10.15261/serdj.19.153
公開者
日本溶媒抽出学会

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説明

Glucosinolates have been considered to possess potential health benefits. Broccolini (Brassica oleracea Italica × Alboglabra) is a cross between broccoli and Chinese broccoli. To date, no information is available on the content and structural classes of intact glucosinolates in broccolini. The objective of this work is the extraction,identification and comparison of glucosinolates in the seeds of three vegetables (broccolini, broccoli and Chinese broccoli). The glucosinolates contents of broccolini, broccoli and Chinese broccoli seeds were determined to be 39.96 ± 3.16 μmol/g, 37.77 ± 2.53 μmol/g and 37.25 ± 2.27 μmol/g, respectively. Six, eight and four major glucosinolates were identified in broccolini, broccoli and Chinese broccoli seeds, respectively. The common glucosinolates in the three vegetables include: 4-methylsuphinylbutyl, 3-butenyl and 4-methylthiobutyl glucosinolates. However, three glucosinolates are different for broccolini and broccoli, one glucosinolate is different for broccolini and Chinese broccoli, and six glucosinolates are different for broccoli and Chinese broccoli. This demonstrated that there are different contents and profiles of glucosinolates in the seeds samples of the three vegetables.

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