食品科学

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结球甘蓝不同品种及部位中主要生物活性物质含量比较

方孟玮1,杨润强1,郭丽萍1,2,王志英1,顾振新1,*   

  1. 1.南京农业大学食品科技学院,江苏 南京 210095;2.青岛农业大学食品科学与工程学院,山东 青岛 266109
  • 出版日期:2015-03-25 发布日期:2015-03-17
  • 通讯作者: 顾振新
  • 基金资助:

    江苏省科技支撑项目(BE2013430);国家自然科学基金面上项目(31271912);
    江苏高校优势学科建设工程资助项目(PAPD)

Comparison of Main Bioactive Substance Contents among Different Varieties and Parts of Cabbage

FANG Mengwei1, YANG Runqiang1, GUO Liping1,2, WANG Zhiying1, GU Zhenxin1,*   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
    2. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
  • Online:2015-03-25 Published:2015-03-17
  • Contact: GU Zhenxin

摘要:

对春大将、帕特、汉城和春优4 种结球甘蓝(Brassica oleracea var. capitata L.)以及帕特甘蓝的不同部位中硫代葡萄糖苷、异硫氰酸盐(isothiocyanate,ITCs)、总酚和抗坏血酸等主要生物活性物质含量进行比较。结果表明:各品种中脂肪族硫苷含量均最高。其中帕特甘蓝中总硫苷、脂肪族硫苷均高于其他3 个品种,且其不同部位中总硫苷含量以外部叶为最高,而中部叶中含量最低。帕特甘蓝中ITCs和总酚含量最高,汉城甘蓝中抗坏血酸含量高于其他3 个品种;春大将甘蓝中黑芥子酶(myrosinase,MYR)活性最高,帕特和春优甘蓝中其活性差异不显著,汉城甘蓝中最低。帕特甘蓝中ITCs和抗坏血酸含量以外部叶为最高,总酚含量则在内部叶中最高,MYR活性在中部叶和内部叶中显著高于外部叶。可见,帕特甘蓝可作为功能性食品的原料加以开发利用。

关键词: 甘蓝, 硫代葡萄糖苷, 异硫氰酸盐, 总酚, 抗坏血酸, 黒芥子酶

Abstract:

Comparison of the contents of glucosinolates, isothiocyanates, total phenols, ascorbic acid and other major
bioactive substances among four cabbage varieties including ‘Chundajiang’, ‘Pate’, ‘Hancheng’, ‘Chunyou’ and different
parts of ‘Pate’ cabbage was conducted. The results showed that contents of aliphatic thioglycosides were the highest of
the total glucosinolates (GLs). Among the four cabbage varieties, the contents of total GLs and aliphatic thioglycosides
in ‘Pa Te’ cabbage were the highest. The content of total GLs in outer leaves of ‘Pate’ cabbage was the highest, and the
lowest in the central. The contents of ITCs and total phenols in ‘Pate’ cabbage were the highest among the cultivars
analyzed. Ascorbic acid content in ball leaves of ‘Hancheng’ cabbage was higher than in other three varieties. Ball leaves of
‘Chundajiang’ cabbage contained the highest myrosinase (MRY) activity. No significant difference in myrosinase (MRY)
activity was detected between ‘Pate’ and ‘Chunyou’, whereas in ‘Hancheng’, MRY activity was the lowest. The contents of
ITCs and ascorbic acid in outer leaves and the content of total phenols in central leaves of ‘Pate’ cabbage were the highest.
MRY activity in central and internal leaves of ‘Pate’ cabbage was significantly higher than that in the outer leaves. Thus, ‘Pate’
cabbage can be developed as a functional food raw material.

Key words: cabbage, glucosinolates, isothiocyanates, total phenols, ascorbic acid, myrosinase

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