Identification of Glucosinolate and Its Degradation Product in Honey of Brassica napus L.

doi:10.7506/spkx1002-6300-200920081

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 363-366.doi: 10.7506/spkx1002-6300-200920081

Previous Articles Next Articles

Identification of Glucosinolate and Its Degradation Product in Honey of Brassica napus L.

ZHANG Hong-cheng1，DONG Jie1,*，ZHANG Xu1，GAO Yuan2

1. Institute of Apicultural Research, Chinese Academy of Agricultural Science, National Research Centre of Bee Product
Processing, Ministry of Agriculture, Beijing 100093, China ；2. College of Food Science and Technology,
Nanjing Agricultural University, Nanjing 210095, China

Received:2009-07-02 Online:2009-10-15 Published:2010-12-29
Contact: DONG Jie

Abstract

Abstract:

Glucosinolate and its degradation products in honey of Brassica napus L. were extracted using mixed organic solvents. These obtained products were subjected to quantitative examinations by palladium chloride method and further isolated and identified by gas chromatography-mass spectrometry (GC-MS). Results revealed that glucosinolate was observed in fresh honey of Brassica napus L., and isothiocyanate, one of degradation products of glucosinolate was detected in honey of Brassica napus L. during storage for half year at room temperature. Moreover, more glucosinolate in fresh honey of Brassica napus L. were degraded to form isothiocyanate with prolongation of storage.

Key words: honey of Brassica napus L, glucosinolate, isothiocyanate, degradation product, identification

CLC Number:

TS201.1

ZHANG Hong-cheng1，DONG Jie1,*，ZHANG Xu1，GAO Yuan2. Identification of Glucosinolate and Its Degradation Product in Honey of Brassica napus L.[J]. FOOD SCIENCE, 2009, 30(20 ): 363-366.

[1]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[2]	HU Yiran, LI Jieqing, LIU Honggao, FAN Maopan, WANG Yuanzhong. Species Identification of Common Wild Edible Bolete in Yunnan by Fourier Transform Mid-infrared Spectroscopy Coupled with Support Vector Machine [J]. FOOD SCIENCE, 2021, 42(8): 248-256.
[3]	ZHOU Yunling, WEI Na, HAO Xiaoxiu, WANG Zaiying, LI Yuhan. Progress in Application of Intelligent Packaging Technologies in Food Supply Chain [J]. FOOD SCIENCE, 2021, 42(7): 336-344.
[4]	CHEN Lihua, REN Lixia, LI Dongna, MA Xia. Fermentation Characteristics for Flavor Compounds Production by Quality Yeast Strains Isolated from Rice Wine Starters [J]. FOOD SCIENCE, 2021, 42(6): 142-149.
[5]	GONG Min, MA Yanqiu, WANG Ruihong, CHI Yuan, CHI Yujie. Isolation and Identification of Typical Bacterial Strains from Eggshell Surface and Evaluation of Their Spoilage Potential in Liquid Whole Egg [J]. FOOD SCIENCE, 2021, 42(4): 153-160.
[6]	HUANG Rong, WANG Xiaoli, WANG Zhaosheng, LI You, FANG Shuangjie. Isolation and Identification of Spoilage Microorganisms from the Fruit of Chaenomeles speciosa (Sweet) Nakai [J]. FOOD SCIENCE, 2021, 42(4): 161-166.
[7]	BAI Wenming, XING Ranran, CHEN Liping, PENG Tao, LEI Hongtao, CHEN Ying. DNA Barcoding for Identification of Toxic Amanita Species [J]. FOOD SCIENCE, 2021, 42(4): 278-286.
[8]	SUN Yue, LIU Jiayi, CHEN Lu, DU Hong, BAI Fengling, LÜ Xinran, ZHANG Defu, GUO Xiaohua, LI Jianrong. Screening of Lactic Acid Bacteria for Antagonistic Activity against Drug-Resistant Escherichia coli and Underlying Mechanism [J]. FOOD SCIENCE, 2021, 42(2): 121-127.
[9]	HUANG Xiaolan, HE Xufeng, YANG Qin, GU Wenchao, ZHOU Xiangde, ZHANG Hua, ZHOU Nong. Determination of 17 Amino Acids in the Dried Rhizome of Lycopus lucidus Turcz. var. hirtus Regel from Different Habitats [J]. FOOD SCIENCE, 2021, 42(2): 255-261.
[10]	ZHAO Duoyong, KANG Lu, WANG Zhi, QIAO Kunyun, LIU Zhihu, YUAN Yuwei, GUO Hang, ZHANG Rui, WANG Cheng. Geographical Origin Identification of Korla Fragrant Pear Based on Strontium Content and Stable Isotopic Ratio [J]. FOOD SCIENCE, 2021, 42(18): 240-245.
[11]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[12]	GAN Xiaona, WANG Huijun, LI Tingzhao, LI Bo. Lycium ruthenicum Murray Fruit: Chemical Composition Analysis by Ultra-high Performance Liquid Chromatography Coupled to Triple Time of Flight Mass Spectrometry and Determination of Total Anthocyanins [J]. FOOD SCIENCE, 2021, 42(18): 185-190.
[13]	GAO Xiangyang, ZHANG Fang. Rapid Determination of Amino Acid Nitrogen Content of Brewed Soy Sauce for Grade Identification [J]. FOOD SCIENCE, 2021, 42(18): 207-211.
[14]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[15]	YANG Yange, LI Li, WANG Dandan, LI Weixi, WANG Hongyue, LIU Mingchang, WU Yajun. Multiple Real-time Polymerase Chain Reaction for Identification of Animal-derived Ingredients in Milk Products from Minor Dairy Species [J]. FOOD SCIENCE, 2021, 42(16): 312-321.

Identification of Glucosinolate and Its Degradation Product in Honey of Brassica napus L.

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments