摘要
采用高效液相色谱国际标准方法对两个外观和口味差别较大的芜菁品种红圆和白玉地上部和根部硫代葡萄糖苷(硫苷)组分与含量进行鉴定分析。结果表明,两品种所含硫苷组分相同,均包括6种脂肪族硫苷,即2-羟基-3-丁烯基硫苷、4-甲亚砜丁基硫苷、2-羟基-4-戊烯基硫苷、5-甲亚砜戊基硫苷、3-丁烯基硫苷、4-戊烯基硫苷;1种芳香族硫苷,即苯乙基硫苷;3种吲哚族硫苷,即4-羟基-3-吲哚甲基硫苷、4-甲氧-3-吲哚甲基硫苷和1-甲氧-3-吲哚甲基硫苷。红圆地上部和根部总硫苷含量分别为12.13和11.25μmol.g-1(DW),而白玉地上部总硫苷含量为49.98μmol.g-1(DW),是根部总硫苷含量〔33.43μmol.g-1(DW)〕的1.5倍;白玉地上部与根部总硫苷含量显著高于红圆,主要是由于脂肪族硫苷,尤其是3-丁烯基硫苷含量差异引起的;红圆地上部和根部脂肪族硫苷占总硫苷的比例低于白玉,吲哚族和芳香族硫苷占总硫苷的比例则高于白玉。
The components and concentration of glucosinolates （GSs） in shoots and roots of two turnip （Brassica campestris L. ssp. rapifera Metzg） cuhivars （ ‘ Hongyuan＇ and ‘ Baiyu＇ ） were identified and analyzed by ISO9167 - 1 ： 1992 （E） HPLC international standards method. The appearance and taste of the two cuhivars are different. The same components of GSs were identified in both cuhivars, including 6 aliphatic GSs, progoitrin, glucoraphanin, gluconapoleiferin, glucoalyssin, gluconapin and glucobrassicanapin, the aromatic GS, gluconasturtiin, and 3 indole GSs, 4 - hydroxyglucobrassicin, 4 - methoxyglucobrassicin and neoglucobrassicin. The total GSs concentration in shoots and roots of ‘ Hongyuan＇ were 12.13 and 11.25μmol·g^-1 DW, while the total GSs concentrations in shoots （49.98 μmol·g^-1 DW） was one and half times than that in roots （33.43 μmol·g^-1 DW） of ‘ Baiyu＇ , respectively. The significantly higher total GSs content in ‘ Baiyu＇ than that in ‘ Hongyuan＇ because of the higher concentration of aliphatic GSs, especially gluconapin in ‘Baiyu＇ was higher than in ‘ Hongyuan＇. The proportion of aliphatie GSs in shoots and roots of ‘ Hongyuan＇ was lower than that in ‘Baiyu＇, but the proportion of indole and aromatic GSs in ‘ Hongyuan＇ was higher than that in ‘ Baiyu＇ .
出处
《中国蔬菜》
北大核心
2009年第4期35-39,共5页
China Vegetables
基金
北京市自然科学基金项目(6051001)
农业部"948"计划项目(2004-Z53)
