西兰花茎叶肽的酶法制备及其降血脂功能研究

本文以西兰花茎叶为原料,用煮沸法从中提取蛋白。蛋白粗提物经酶解制备,得到西兰花肽后用Valflow50超滤、Sephadex G-15分离纯化,通过细胞实验进行降血脂功能筛选,最后通过动物实验对其降血脂功能进行评价。结果表明,西兰花蛋白粗提物的蛋白质含量为49.6%,酶解可以增强西兰花蛋白的降血脂活性,分离组分G15-Ⅱ的体外降血脂功能最强。以400、200 mg/kg灌胃的大鼠血液总胆固醇(TC)和甘油三酯(TG)含量水平降低(P<0.01),同时400 mg/kg组的HDL-C含量提高(P<0.05),表明G15-Ⅱ具有降血脂作用。此研究可为西兰花的深度开发和综合利用提供基础数据和科学参考。     

Free and bound phenolic compounds in leaves of pak choi (Brassica campestris L. ssp. chinensis var. communis) and Chinese leaf mustard (Brassica juncea Coss)

Eleven pak choi cultivars and two leaf mustard cultivars grown under field conditions in China were investigated for the free polyphenol content in their outer and inner leaves, as well as in their leaf blades and leaf stalks. In most cases, there were no significant differences between the hydroxycinnamic acid derivative and flavonoid derivative contents in the outer and inner leaves for the 13 cultivars. However, the contents of blades and stalks differed: hydroxycinnamic acids and flavonoids were present in greater amounts in the leaf blade than in the leaf stalk. Trace or small amounts of flavonoids were detected in the pak choi and leaf mustard stalks. Additionally, the bound phenolic contents of two pak choi cultivars and two leaf mustard cultivars were investigated. The concentrations of cell wall-bound phenolic compounds were higher in the leaf blade than in the leaf stalk under field conditions in China. These compounds represent only a minor portion of the total phenolic contents (flavonoids and hydroxycinnamic acids) in leaf stalks (0.81–1.18%) and leaf blades (0.05–0.08%) from fresh plant material. The storage of plant samples from four Chinese cabbage cultivars resulted, in most cases, in an increase of phenolic content, within six days, at 4 °C and 20 °C. The increase might have been triggered by post-harvest plant stresses, which stimulate the biosynthesis of polyphenols.     

Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes

To determine anti-inflammatory effects of pigments from red cabbage, red cabbage (Brassica oleracea L. var.) juice was prepared, characterized by UV–vis absorption spectra, partially purified by Sephadex LH-20 column, analyzed by HPLC, and administered to lipopolysaccharide (LPS)-stimulated murine splenocyte cultures. The study showed that red cabbage juice (RC) exhibited anti-inflammatory effects against LPS-induced inflammation of splenocytes via increasing anti-inflammatory cytokine interleukin (IL)-10 and decreasing pro-inflammatory cytokine IL-6 secretions. The maximum absorption peaks of RC and its heated products, but not activated charcoal-adsorbed products, appeared at 280 nm with a small shoulder around 310–330 nm while there existed a minor peak at 560 nm (range from 480 to 630 nm), reflecting red cabbage juice included phenolics, flavonoids, and anthocyanins. The lyophilized powder of chromatographic fractions F2, F3, and F4 through Sephadex LH-20 column were rich in phenolics (5.9 ± 0.2%, 4.4 ± 0.0%, and 3.9 ± 0.0%, respectively) and flavonoids (1.8 ± 0.3%, 1.8 ± 0.3%, and 1.1 ± 0.3%, respectively). The results suggest that anti-inflammatory pigment compounds in red cabbage juice were heat stable. Further analysis of chromatograms from HPLC suggests malvidin glycosides including malvidin 3-glucoside (oenin), malvidin 5-glucoside and malvidin 3,5-diglucoside in red cabbage juice could inhibit IL-6 secretion of LPS-stimulated splenocytes.     

Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments

Violet cauliflower and red cabbage were analysed for their anthocyanin profiles before and after thermal treatments. Anthocyanins are well-noted as healthy compounds due to their antioxidant properties. Samples were analysed for total anthocyanin content by using a spectrophotometric differential pH method. An MS-based method, combining high-performance liquid chromatography (HPLC) with quadrupole tandem mass spectrometry (HPLC–MS/MS) was developed, aimed to separate, identify and quantify the main anthocyanin forms. The procedure involves a rapid and efficient pre-treatment of the samples by solid-phase extraction, followed by selective determination of all compounds in a single run analysis using HPLC–MS/MS. Structural information for the identification of compounds was obtained from their fragmentation patterns (MS/MS spectra). The compounds were separated by HPLC and detected in the multiple reaction monitoring mode (MRM), which provides a high level of selectivity for targeting the analytes in vegetables. Cauliflower and red cabbage showed differences in their anthocyanin profiles: cyanidin-3,5-diglucoside was absent in cauliflower, while it was well represented in red cabbage, together with the characteristic anthocyanin of Brassica genus, cyanidin-3-sophoroside-5-glucoside. The p-coumaryl and feruloyl esterified forms of cyanidin-3-sophoroside-5-glucoside were predominant in cauliflower, while the sinapyl one was mostly present in red cabbage. Besides, the stability of cauliflower’s anthocyanin profile was evaluated in relation to thermal pre-treatments. All thermal treatments, except microwave heating, drastically reduced total cauliflower anthocyanin content. The amount of individual anthocyanins was expressed as the percentage with respect to total anthocyanin amount, spectrophotometrically measured. Significant individual changes were observed after different thermal treatment with an isomer formation.     

硫代葡萄糖苷检测技术及其在花椰菜硫苷研究中的应用

文章综述了硫代葡萄糖苷类化合物检测技术研究进展以及近10年在花椰菜硫苷研究中的应用,并展望其未来的发展方向。     

Variation of glucosinolates in vegetable crops of Brassica rapa L. ssp. pekinensis

Glucosinolates of Chinese cabbage (Brassica rapa L. ssp. pekinensis) from Korea were characterised to determine the total glucosinolate content and the diversity amongst glucosinolates; 24 varieties were analysed. The profiles of 14 glucosinolates identified from the leaves were subjected to principal component analysis (PCA) to evaluate the differences among varieties. The Kori, Sandun and e-Norang varieties separated from the others based on glucosinolate concentration. Genetically modified Chinese cabbage containing the bar gene could not be separated from non-genetically modified varieties. Glucobrassicanapin, 4-methoxyglucobrassicin, gluconapin and glucobrassicin in Chinese cabbage were confirmed as the main glucosinolate compounds. The Kori, Sandun and e-Norang varieties appear to be good candidates for future breeding programmes since they have a high glucosinolate content. The presence of indolic glucosinolates in all varieties should be studied more extensively because they are the precursor of indole-3-carbinol, a potent cancer chemopreventive agent.     

不同产区青海玉树芜菁中营养成分分析与比较

目的:为全面了解青海玉树芜菁的食用价值,选取青海玉树4个不同产区共12批芜菁,对其营养成分进行分析评价和比较,为芜菁再加工产品的开发和利用提供重要依据。方法:分别用亚临界流体丁烷和1,1,1,2-四氟乙烷(R134a)萃取出芜菁中的β-谷甾醇和总黄酮,然后分别测定了芜菁β-谷甾醇和总黄酮含量,同时还测定了芜菁多糖、可溶性糖、总皂苷、氨基酸、蛋白质及各种矿物质元素含量等。采用SPSS 19.0对玉树4个不同产区芜菁中各营养成分含量进行多重比较。结果:曲麻莱县芜菁中蛋白质(2.20%)、总氨基酸(15.35%,以干计)和总皂苷(0.35%)含量最高,称多县芜菁中总糖含量最高(2.90%),囊谦县芜菁中粗纤维(1.01%)和总矿物质元素(447.5 mg/100 g)含量最高。结论:青海玉树芜菁营养价值高,具有良好的食用价值和开发前景,可为青海玉树芜菁的质量控制提供依据。     

Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties

Aroma compounds in the extracts of basil leaves (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) were identified by gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS). The major aroma constituents of basil were 3,7-dimethyl-1,6-octadien-3-ol (linalool; 3.94 mg/g), 1-methoxy-4-(2-propenyl) benzene (estragole; 2.03 mg/g), methyl cinnamate (1.28 mg/g), 4-allyl-2-methoxyphenol (eugenol; 0.896 mg/g), and 1,8-cineole (0.288 mg/g). The major aroma constituents of thyme were 2-isopropyl-5-methylphenol (thymol; 8.55 mg/g), 4-isopropyl-2-methylphenol (carvacrol; 0.681 mg/g), linalool (0.471 mg/g), α-terpineol (0.291 mg/g), and 1,8-cineole (0.245 mg/g). Twelve aroma constituents of basil and thyme were examined for their antioxidant activities using the aldehyde/carboxylic acid assay. Eugenol, thymol, carvacrol, and 4-allylphenol showed stronger antioxidant activities than did the other components tested in the assay. They all inhibited the oxidation of hexanal by almost 100% for a period of 30 days at a concentration of 5 μg/ml. Their antioxidant activities were comparable to those of the known antioxidants, α-tocopherol and butylated hydroxy toluene (BHT).     

Field infestation of pigeonpea (Cajanus cajan (L.) Millsp.) by Callosobruchus chinensis (L.) in Uganda

Studies were conducted in Uganda to determine the importance of field infestation of pigeonpea by bruchids, and whether or not the susceptibility of the pigeonpea pod to infestation changes during pod and seed development. A survey of farmers’ fields in the major pigeonpea growing areas in northern Uganda showed that bruchids did infest pigeonpea in the field. In all three districts surveyed (Apac, Gulu and Lira), infestation levels were similar and by one species only, Callosobruchus chinensis. Once harvested, infestation of stored seeds was four times greater than stored pods. In a separate study, caged pigeonpea pods were infested at seven different developmental stages by C. chinensis. The number of eggs laid increased with development, from pod formation to the mature yellow stage, but declined thereafter. When pods were incubated, there was no adult emergence from pods infested after they had matured and started to dry. The frequency of C. chinensis adult emergence varied significantly over time; a bimodal frequency pattern of emergence was observed from pods infested at mature green stage and, to a lesser extent at the preceding late pod filling state, suggesting the occurrence of polymorphism.     

Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.)

The aim of the work was to evaluate the amino acid composition of fresh spinach and spinach products prepared for consumption. The investigation included fresh and cooked spinach and two kinds of frozen product: one obtained using the traditional method (blanching-freezing-refrigerated storage) and then cooked; and the other, of the ready-to-eat type, obtained using the modified method (cooking-freezing-refrigerated storage) and then prepared for consumption in a microwave oven. In 100 g of edible parts of the as-eaten products, the content of amino acids exceeded that in the raw material from which they were obtained, except for sulphur amino acids and tyrosine. In the as-eaten products, the content of amino acids in protein calculated in 16 g N was similar to that in the raw material, except for lower tyrosine and higher arginine content in the traditional frozen product prepared for consumption. Cystine with methionine was the amino acid limiting the quality of protein in the investigated samples, except for the traditional frozen product prepared for consumption, where the Chemical Score (CS) index was 100.     

Mortality of Sitophilus oryzae (L.) and S. granarius (L.) in atmospheres produced by an exothermic inert atmosphere generator

The exposure to atmospheres with low O₂ required to kill 50 and 95% of the developing Sitophilus oryzae (L.) and S. granarius (L.) indicated that the earlier and later stages were more susceptible and the middle stages were less susceptible. At 27°C, the duration of exposure required to produce 95% mortality during the 4th instar through early pupal development was about 10 days for S. oryzae and 6 days for S. granarius. The toxicity of the atmosphere produced by an exothermic inert atmosphere generator to each stage of S. oryzae was higher at 27°C than at 21°C. Larvae and pupae of S. granarius were more susceptible to the atmosphere than corresponding stages of S. oryzae. The type of grain in which the S. oryzae were developing did not significantly alter the mortality due to the generated atmosphere.     

The amino acid composition of kale (Brassica oleracea L. var. acephala), fresh and after culinary and technological processing

The aim of the investigation was to evaluate the level of amino acids and the quality of protein in fresh and cooked leaves of kale and in two types of frozen product prepared for consumption after 12-months storage at −20 °C. Kale blanched before freezing (the traditional method) was cooked after refrigerated storage, while that cooked before freezing (the modified method) was defrosted and heated in a microwave oven. Both fresh and processed leaves of kale were a good source of amino acids. In all the samples, glutamic acid, proline and aspartic acid were the dominant, while lysine and leucine were the limiting amino acids. Cooked leaves contained 78% of the total amino acid content found in fresh leaves, while the traditional and modified frozen products contained 76% and 78%, respectively. The proportion of essential amino acids in total amino acids was 44% and 43%, respectively for fresh and cooked leaves and 46% for the frozen products. The lowest EAA index was found for the traditional frozen product (99); it was higher for the remaining samples, which were broadly similar to each other (105–106).     

Comparative volatile oil composition of various parts from Turkish bitter fennel (Foeniculum vulgare var. vulgare)

The volatile oil composition of various parts of bitter fennel (Foeniculum vulgare var. vulgare) growing as wild Turkish plants was investigated by gas-liquid chromatography. The major component of all oil samples was trans-anethole (29·70, 37·07, 54·22, 61·08, 64·71% in leaf, stem, flowering umbel, flower, fruit, respectively). The other main components were -pinene in leaf, stem, flowering umbel, flower: -phellandrene in leaf, stem, flowering umbel; fenchone in fruit oil. The volatile oils of flowering umbel, flower and fruit contained high amounts of oxygenated compounds, in gradually increasing percentages.     

Genetische Untersuchungen an Rehen (C. capreolus L.)

Zusammenfassung Von Rehen verschiedener Herkünfte und unterschiedlicher Verwandtschaftsgrade wurden DNS-Fingerabdrucke (DNA-fingerprints) erstellt. Als Restriktionsenzym diente Hinf I, als Sonde wurde einzelsträngige (simple stranded, ss) DNS des Phagen M 13 eingesetzt. Diese Restriktionsenzym-Sonden-Kombination lieferte Fingerprints mit 13–28 auswertbaren Banden, die sowohl zur Analyse von Familien als auch zum Vergleich von Populationen geeignet sind. Die basale genetische Variabilität der untersuchten Rehe ist höher, als durch bisherige Erhebungen zu vermuten war.

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Genetic investigations of Roe Deer (Capreolus capreolus L.)

Summary DNA fingerprints were determined for deer of different origins and varying degrees of relatedness. Hinf. I served as restricting enzyme and the probe applied was single-stranded DNA of the phage M 13. This combination of restrictive enzyme and probe produces fingerprints having 13–28 bands suitable for analyzing the genetics of families as well as for comparing populations. The basic genetic variability of the investigated deer is higher than expected.

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Recherches génétiques sur le Chevreuil (Capreolus capreolus L.)

Résumé Des empreintes digitales à l'ADN ont été effectuées sur les chevreuils d'origine et de parenté diverses. L'enzyme de restriction Hinf 1 fut utilisé ainsi que la sonde constituée du filament ADN simple du phage M13. Cette combinaison d'un enzyme de restriction et d'une sonde donna lieu à des empreintes constituées de 13–28 bandes exploitables, lesquelles conviennent tant pour l'analyse de familles que pour la comparaison de populations. La variabilité génétique de base de chevreuils analysés est plus élevée que celle à laquelle on s'attendait sur base des enquêtes pratiquées jusqu'à présent.

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Eingesetzt wurde ein Druckkostenzuschuß der Landesjägerschaft Niedersachsen, für dessen Gewährung verbindlich gedankt wird. — Die Schriftleitung     

Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.)

Fructose, glucose and sucrose, as the major soluble sugars and citric and malic acids, as the major organic acids, were identified and determined in kale (Brassica oleraceae L. var. acephala DC., black cabbage) leaves. Fructose was the predominant sugar (2011 mg 100 g⁻¹ dry wt) identified, followed by glucose (1056 mg 100 g⁻¹ dry wt) and sucrose (894 mg 100 g⁻¹ dry wt). The contents of citric and malic acids were at 2213 and 151 mg 100 g⁻¹ dry wt in the leaves. The 16:0, 18:2n − 6 and 18:3n − 3 fatty acids were the most abundant fatty acids in the leaves. Considering the level of these fatty acids, 18:3n − 3 was found to be the highest (85.3 μg g⁻¹ dry wt), contributing 54.0% of the total fatty acid content. Linoleic acid (18:2n − 6), being the second most abundant fatty acid was present at 18.6 μg g⁻¹ dry wt, contributing 11.8% of the total fatty acid content. In the seed oil of kale, 22:1n − 9 was the most abundant fatty acid (4198 μg g⁻¹ dry wt, 45.7%), with 18:2n − 6 (1199 μg g⁻¹ dry wt, 12.3%) and 18:1n − 9 (1408 μg g⁻¹ dry wt, 14.8%) being the second next most abundant fatty acids. The most abundant amino acid was glutamic acid (Glu) which was present at 33.2 mg g⁻¹ dry wt. Aspartic acid, which was the second most abundant amino acid, was present at 27.6 mg g⁻¹ dry wt and accounted for 10.2% of the total amino acid content of kale leaf. The amino acid content was assessed by comparing the percentages of the essential amino acids in kale leaf versus those of a World Health Organization (WHO) standard protein. The protein of kale leaf compares well with that of the WHO standard. Only one amino acid, lysine, had a score that fell below 100%; the lysine score of kale leaf was 95%. This study attempts to contribute to knowledge of the nutritional properties of the plant. These results may be useful for the evaluation of dietary information.     

Simultaneous evaluation of intact glucosinolates and phenolic compounds by UPLC-DAD-MS/MS in Brassica oleracea L. var. botrytis

A method for the simultaneous determination of intact glucosinolates and main phenolic compounds (flavonoids and sinapic acid derivatives) in Brassica oleracea L. var. botrytis was proposed. A simplified sample extraction procedure and a UPLC separation were carried out to reduce the total time of analysis. B. oleracea samples were added with internal standards (glucotropaeolin and rutin), and extracted with boiling methanol. Crude extracts were evaporated under nitrogen, redissolved in mobile phase and analysed by UPLC with double detection (ESI⁻-MRM for glucosinolates and flavonoids, and DAD for main sinapic acid derivatives). The proposed method allowed a satisfactory quantification of main native sinapic acid derivatives, flavonoids and glucosinolates with a reduced time of analysis.     

养殖大黄鱼挥发性成分分析

探讨不同温度下养殖大黄鱼背、腹部挥发性成分的差异。运用电子鼻和顶空固相微萃取结合气相色谱-质谱联用技术(HS-SPME-GC-MS)对其挥发性成分进行定性定量分析。结果表明,新鲜的养殖大黄鱼肌肉中含有的己醛、庚醛和辛醛等醛类物质对整体风味影响较大,使其具有令人不愉快的腥味;加热后,挥发性成分发生显著变化。经过50 ℃加热的鱼肉中的挥发性成分主要有3,5-辛二烯-2-酮、辛醛、壬醛、2,6-壬二烯醛等,使腥味减少并赋予其轻微的鱼香味;经过110 ℃加热后,烃类物质如甲苯、十一烷和十五烷增加,使鱼肉甜香,鱼腥味在很大程度上减弱;经过170 ℃加热的鱼肉中的主要挥发性物质为呋喃类化合物,对其烘烤风味的形成具有重要作用。研究结果对养殖大黄鱼的精深加工具有一定的指导意义。     

Mild Fe-deficiency improves biomass production and quality of hydroponic-cultivated spinach plants (Spinacia oleracea L.)

It is of great practical importance to improve yield and quality of vegetables in soilless cultures. This study investigated the effects of iron-nutrition management on yield and quality of hydroponic-cultivated spinach (Spinacia oleracea L.). The results showed that mild Fe-deficient treatment (1 μM FeEDTA) yielded a greater biomass of edible parts than Fe-omitted treatment (0 μM FeEDTA) or Fe-sufficient treatments (10 and 50 μM FeEDTA). Conversely, mild Fe-deficient treatment had the lowest nitrate concentration in the edible parts out of all the Fe treatments. Interestingly, all the concentrations of soluble sugar, soluble protein and ascorbate in mild Fe-deficient treatments were higher than Fe-sufficient treatments. In addition, both phenolic concentration and DPPH scavenging activity in mild Fe-deficient treatments were comparable with those in Fe-sufficient treatments, but were higher than those in Fe-omitted treatments. Therefore, we concluded that using a mild Fe-deficient nutrition solution to cultivate spinach not only would increase yield, but also would improve quality.