热烫对4种芸薹属蔬菜硫代葡萄糖苷及其吲哚族降解产物的影响

研究了热烫对甘蓝、娃娃菜、小白菜和瓢儿菜4种芸薹属蔬菜硫苷及其吲哚族硫苷降解产物的影响。结果表明,4种蔬菜硫苷含量明显不同,鲜甘蓝中总硫苷含量最高(89.73μmol/g干重),鲜瓢儿菜总硫苷含量最低(34.94μmol/g干重)。新鲜蔬菜在90℃下分别用水热烫处理20、40、60 s后,各蔬菜的硫苷含量均显著降低,热烫60 s,总硫苷物质损失71%~73%。新鲜蔬菜总吲哚族硫苷降解产物含量相近,90℃热烫20~60 s能显著提高其吲哚族硫苷降解产物含量。结果表明,热烫60 s能使4种芸薹属蔬菜的吲哚族硫苷降解产物含量增加1~5倍,有利于提高其抗肿瘤、抑菌等生理活性,可作为蔬菜烹饪预处理的手段之一。     

鲜切紫甘蓝中花青苷和硫代葡萄糖苷在贮藏过程中的变化

采用高效液相色谱和液相色谱-质谱联用技术,对紫甘蓝（Brassica oleracea L. ssp. capitata f. rubra）中花青苷、硫代葡萄糖苷（简称硫苷）成分和含量进行鉴定和分析,并对低温（8±1）℃条件下经鲜切处理的紫甘蓝中花青苷和硫苷在货架期内（7 d）的变化情况进行研究。结果表明：紫甘蓝中存在11 种不同矢车菊花青苷,矢车菊-3-阿魏酰-槐糖苷-5-葡萄糖苷作为紫甘蓝中最主要的花青苷,在贮藏过程中的损失量占总花青苷损失量的55.51%,其占总量比例也在贮藏7 d后由35.12%下降至30.60%;紫甘蓝中存在10 种硫苷（由6 种脂肪族硫苷、3 种吲哚族硫苷和1 种芳香族硫苷组成）,以4-戊烯基硫苷和3-丁烯基硫苷为主,贮藏7 d后,二者损失率均为7%左右,损失量相加却达总花青苷损失量的50.07%,而所占比例相加也由71.68%上升到74.33%。     

十字花科植物中硫代葡萄糖苷激发因子研究进展

硫代葡萄糖苷(glucosinolate,GS)是广泛存在于十字花科植物中的一种含硫的阴离子亲水次生代谢产物。硫苷及其部分降解产物具有抗癌、抗菌杀虫、改善风味等多种作用。近年来,人们尝试通过模拟环境信号分子来激发生物应激反应从而调节植物中硫苷的合成。因此,了解不同环境条件对硫代葡萄糖苷含量的影响是十分有必要的。本文综述了主要影响硫代葡萄糖苷含量的环境条件,包括昆虫的咀嚼、季节的变化、温度的差异、光照条件、营养条件、重金属等影响,以期为十字花科植株中硫代葡萄糖苷的深入研究提够理论依据。     

结球甘蓝不同品种及部位中主要生物活性物质含量比较

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。     

低速逆流色谱分离制备萝卜硫苷

硫代葡萄糖苷的降解产物异硫代氰酸酯具有抗癌活性。采用甲醇沸腾提取法,从萝卜籽中得到硫代葡萄糖苷粗提物。以正丁醇-乙腈-10%硫酸铵溶液(体积比为0.5∶1∶2.2)为溶剂系统,用低速逆流色谱分离硫代葡萄糖苷粗提物得到4-甲基亚磺酰基-3-丁烯基硫代葡萄糖苷(萝卜硫苷)组分,简单的脱盐脱色即可得到萝卜硫苷单体,纯度达95%以上。     

西兰花中硫代葡萄糖苷的研究进展

硫代葡萄糖苷(简称硫苷)是西兰花中一类重要次生代谢产物,其在内源黑芥子酶的作用下水解生成多种活性物质。硫苷及其降解物具有抗癌、抗氧化、抗菌等多种活性功能,已引起研究者们广泛关注。该文概述了硫代葡萄糖苷的结构性质、合成降解途径,综述了硫苷的分离检测技术和生理功能等相关研究进展,为硫苷类物质的合理开发与利用提供参考。     

不同浓度吲哚乙酸对小白菜硫代葡萄糖苷的影响--测试文章

以不同浓度（0,2 mg·L^-1,5 mg·L^-1,10 mg·L^-1,20 mg·L^-1）吲哚乙酸（IAA）对小白菜进行处理,分析其对小白菜生长和硫代葡萄糖苷（硫苷）含量的影响。结果表明,随着IAA处理浓度的提高,显著增加了小白菜地上部的鲜重,但增幅有所降低。与对照相比,IAA处理浓度为5～20 mg·L^-1时,显著诱导了总脂肪族硫苷、总吲哚族硫苷和总硫苷含量的提高,而IAA处理均显著提高了芳香族2-苯乙基硫苷的含量。对单个硫苷来说,在IAA处理浓度为5～20 mg·L^-1时,5-甲基亚磺酰戊基硫苷和3-丁烯基硫苷含量得到显著提高;而4-戊烯基硫苷、吲哚-3-甲基硫苷和4-甲氧基吲哚-3-甲基硫苷在外源IAA处理下,呈现先增加后降低的趋势,其中4-戊烯基硫苷在较低IAA处理浓度下（2 mg·L^-1）即显著高于对照;另外,1-甲氧基吲哚-3-甲基硫苷随着IAA处理浓度的增加呈现递增趋势。此外,随IAA处理浓度的增加,总脂肪族硫苷相对百分含量有增加的趋势,但总吲哚族硫苷相对百分含量呈递减趋势,而芳香族硫苷呈现先增加后降低的趋势。可见,对于7种硫苷来说,不同IAA处理浓度下有不同的响应,具有一定的浓度效应。     

腹泻、肠梗阻患者要严格限制十字花科菜的摄入

众多蔬菜品种中,十字花科菜的健康作用尤为明显,因此被各国营养专家点名推荐,鼓励大众多吃。多项研究也显示,常吃十字花科菜有助预防肺癌、胃癌、乳腺癌等多种癌症。十字花科菜的共同特点是富含具有生物活性的植物化学物,比如硫代葡萄糖苷,简称为硫苷。研究表明,硫苷具有抗癌、抗氧化、抗菌和调节机体免疫的潜在益处。但是需要注意的是,硫苷也是一种抗营养物质,在一定条件下,它会被降解成异硫氰酸盐。     

红色LED光照下上海青采后硫代葡萄糖苷代谢的变化

为研究发光二极管（Light-Emitting Diodes，LED）处理对上海青采后硫代葡萄糖苷（简称硫苷）代谢的作用机理，该研究首先采用不同颜色和光密度的光照处理上海青，得出6.5 μmol/(m2•s)的红色LED光照处理可显著抑制上海青中叶绿素降解，延缓其黄化。在此基础上，研究了6.5 μmol/(m2•s)红色LED光照处理对贮藏期间上海青中硫苷代谢相关物质及基因表达水平的影响。结果表明，上海青叶柄中总硫苷和异硫氰酸酯含量分别为叶片的2.72倍和1.32倍；红色LED光照处理可显著上调上海青叶柄中脂肪族合成关键基因MYB28、CYP83A1、GSTF11等的表达水平，从而促进叶柄中主要硫苷物质3-丁烯基硫苷等的合成；由此，上海青叶柄中总硫苷含量在贮藏4~8 d期间为对照组的1.62~1.99倍；同时，该处理提升了上海青叶柄的黑芥子酶活性，从而促进了总异硫氰酸酯的积累，且在贮藏4~8 d期间，对照组上海青叶柄的总异硫氰酸酯含量为红光处理组的77.43%~91.98%。综上，红色LED光照处理通过调控硫苷合成关键基因和黑芥子酶活性来延缓上海青中硫苷物质和异硫氰酸酯的流失。     

制作工艺对云南甘蓝冲菜中异硫氰酸酯的影响研究

以甘蓝为原料,经热烫、焖制工艺制作云南家庭小菜冲菜。采用气相色谱/质谱联用仪分析,对冲菜制作过程中热烫温度、热烫时间、焖制温度和焖制时间对异硫氰酸酯的种类、含量的影响进行研究。单因素实验发现:烯丙基异硫氰酸酯、6-甲硫基异硫氰酸酯、异硫氰酸正戊酯的含量与热烫时间(5~60s)成正相关;3-丁烯基异硫氰酸酯、异硫氰酸正戊酯和异硫氰酸苯乙酯的含量与焖制时间(10~30min)成反相关。L_9(3~3)正交实验筛选出最佳的处理工艺:热烫时间45s、焖制温度80℃、焖制时间15min。     

外源硒对茎瘤芥硒形态及硒吸收的影响

采用大田实验研究叶面喷施硒(0.0、1.0、2.5 mg/L)对茎瘤芥生长、硒形态、硒吸收和转化的影响。结果表明,叶面喷施1.0 mg/L的硒提高了茎瘤芥的产量,但未达到显著水平(P0.05)。叶面喷硒降低了茎瘤芥硝酸盐含量,在一定程度上增加了茎瘤芥游离氨基酸、VC、还原糖的含量,分别较对照增加了40.41%、13.36%和46.73%。叶面喷施硒后茎瘤芥中全硒和有机硒含量分别较对照增加了46.1%~193.9%和74.0%~271.5%,并且随外源硒质量浓度的升高而显著增加。随硒质量浓度的增加,茎瘤芥有机硒转化率显著提高,1.0、2.5 mg/L硒处理分别较对照增加了19.33%和23.57%。茎瘤芥吸收的硒主要以有机硒的形式存在,茎瘤芥全硒和有机硒含量与外源硒质量浓度呈极显著正相关(P0.01)。     

CHEMICAL AND SENSORY QUALITY OF BROCCOLI (BRASSICA OLERACEA L. VAR ITALICA)

Five cultivars of broccoli (Brassica oleracea L. var. italica) were analyzed for individual glucosinolates, S-methylcysteine sulfoxide (SMCSO), aroma volatiles and sensory quality. Total glucosinolate content ranged from 47 to 93 μmol μmol·g dry weight¹, and SMCSO ranged from 22 to 57 μmol μmol·g dry weight¹. A total of 11 glucosinolates were identified in the broccoli cultivars. The major glucosinolates were: progoitrin, glucoiberin, glucoraphanin, glucobrassicin and neo-glucobrassicin and they accounted for more than 95% of the total content. Glucoiberin was only found in appreciable amounts in purple-headed broccoli. Pentanol, pentanal, hexanal, heptanal and nonanal were the most abundant higher boiling volatiles isolated from cooked broccoli using dynamic headspace trapping on Porapak and solvent desorption with diethyl ether. Sensory analysis by a trained panel showed that scores for cooked vegetable odor (‘hay’ and ‘green peapod’) were significantly different between cultivars. In contrast, scores related to Brassica odor (‘cauliflower’ and ‘mustard’) were not significantly different. The content of individual glucosinolates, SMCSO and higher boiling volatiles in the cultivars is discussed in relation to the sensory quality of the cooked product.     

Glucosinolates in etiolated sprouts of sea-kale (Crambe maritima L)

Sea-kale, a long-forgotten vegetable, could make a resurgence due to its culinary attractiveness. Unfortunately, as with most cruciferous plants, its quality may be reduced owing to the presence of glucosinolates, mainly known for their antinutritional properties. The aim of this study was to evaluate the actual amount of these compounds found in edible sea-kale sprouts, using qualitative and quantitative analysis by liquid chromatography carried out after treatment by freezing, blanching and cooking. Before treatment, the quantity of glucosinolates, of which more than 80% is represented by epi-progoitrin, was found between 5.4 and 7.3 μmol g^?1 of fresh matter. In this study, freezing then thawing causes a nearly complete decomposition of glucosinolates into nonidentified compounds which are most probably 5-vinyloxazolidine-2-thionc and nitrites. Cooking for 4 min (blanching) brings about through leaching, a nearly 30% reduction. A greater decrease (76%) can be obtained with a cooking time of 20 min. The amount of glucosinolates found in sea-kale was compared with that of other commonly used cruciferous vegetables and there appears to be practically no risk when consumed on a monthly basis. At present sea-kale remains a desired vegetable in gastronomical dishes.     

Modelling the fate of glucosinolates during thermal processing of Brassica vegetables

Glucosinolates are secondary metabolites of Brassica vegetables that have been associated with health benefits. The concentrations of these compounds are strongly affected by processing of the vegetables. Various mechanisms are responsible for these changes: Lysis of plant cells and compartments, diffusion and leaching of glucosinolates and myrosinase (a plant enzyme able to hydrolyze glucosinolates) into the cooking water, enzymatic hydrolysis of glucosinolates, inactivation of myrosinase and thermal degradation of glucosinolates. This publication presents a dynamic mathematical model that includes these mechanisms with their estimated parameters and the effect of temperature on them.Simulations made by the model for several process conditions show losses of glucosinolates as a consequence of domestic boiling of 69%, microwaving of 8%, industrial blanching of 37% and by industrial sterilization of 82%.The model can assist in adapting the processing conditions like the time–temperature profile and the vegetable–water ratio to optimize industrial and domestic processing of Brassica vegetables in terms of health benefits. In addition this model can help to add the effect of vegetable preparation practices on the quantitative glucosinolate intake in epidemiological studies.     

QUALITY OF CABBAGE PART II: PHYSICAL,CHEMICAL, AND BIOCHEMICAL MODIFICATION IN PROCESSING TREATMENTS TO IMPROVE FLAVOR OF BLANCHED CABBAGE (BRASSICA OLERACEA L.)1

The cabbage samples (Brassica oleracea L. var. Late Glory) were subjected to steam blanching and blanching in solution. The blanching procedures were modified and further evaluated for their potential in offsetting the loss of desirable flavor during processing. The compositions of solutions for blanching were defined in terms of the concentrations of CaCl₂, NaHCO₃, flavor enhancers (FLVR), and NaCl. FLVR consisted of monosodium glutamate, 5′-inosinate, and 5′-guanylate in the proportions of 95:2.5:2.5. The optimum FLVR concentrations for solution and steam blanching were 0.25 and 0.3%, respectively. Solution- and steam-blanched products lost 2.6 and 19.4% of their ascorbic acid, respectively, when stored at —19° C in a frozen condition for 1 year. The fresh cabbage contained 4.91 and 6.40 mg % of n-butyl and 3-Indolylmethyl derivatives of isothiocyanates, respectively. Blanching (solution and steam) of cabbage resulted in a reduction of n-butyl and 3-Jndolylmethyl derivatives of isothiocyanate content. This decrease may explain the parallel decrease in “cabbage flavor intensity” in the processed cabbage samples. Although the addition of myrosinase (from fresh cabbage) to freeze-dehydratedcabbage flavor intensity,” acceptability of the product remained lower than for the fresh vegetable.     

The use of glucosinolates for cultivar identification in swede,Brassica napus L var napobmssica (L) peterm

A quantitative study of the glucosinolates in the seed, cortex and medulla (peeled root) from nine cultivars (cvs) of swede, Brassica napus L var napobrassica (L) Peterm using high performance liquid chromatography was undertaken to see whether such characteristics could be used as a biochemical index of cultivar identity. All nine cultivars could be distinguished following an analysis of medulla glucosinolates, but the analysis of seed and cortex glucosinolates yielded no such useful information.     

5个长柄芥品种可食茎和叶的品质对比分析

目的 探究长柄芥蔬菜采后可食部分品质特性,筛选优异品种.方法 对集中种植于成都平原生态条件下的5个长柄芥品种进行采后叶片和叶柄8项品质指标(单株重、株高、维生素C、可溶性蛋白、可溶性糖、叶绿素、纤维素、游离氨基酸)的测试分析.结果 除单株重、株高和叶片可溶性糖含量3项指标外,供试品种间有11个测试指标变异系数大于10％...     

A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review

Brassica vegetables are consumed mostly after processing, which is expected to give beneficial effects on the vegetable properties, such as improved palatability and bioavailability of nutrients, or shelf life extension. But processing also results to various changes in the content of health promoting phytochemicals like glucosinolates. This paper reviews the effects of processing on the glucosinolates content by using a mechanism approach underlying processing method employed. Cultural differences between Eastern and Western preparation practices and their possible effect on glucosinolate retention are highlighted. Boiling and blanching considerably reduce the glucosinolate content mainly due to mechanisms of cell lysis, diffusion, and leaching, and partly due to thermal and enzymatic degradation. Steaming, microwave processing, and stir frying either retain or slightly reduce the glucosinolates content due to low degrees of leaching; moreover, these methods seem to enhance extractability of glucosinolates from the plant tissue. Fermentation reduces the glucosinolate content considerably, but the underlying mechanisms are not yet studied in detail. Studying the changes of glucosinolates during processing by a mechanistic approach is shown to be valuable to understand the impact of processing and to optimize processing conditions for health benefits of these compounds.     

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.