摘要
采用高效液相色谱法对甘蓝内叶、外叶、漂烫及真空干燥后的硫苷含量进行了成分鉴定及组分分析。结果表明,甘蓝内叶与外叶的组分相同,通过HPLC-ESI-MS共鉴定出5种脂肪族硫苷(3-甲基硫氧丙基GS,2-羟基-3-丁烯基GS,2-丙烯基GS,3-丁烯基GS,4-戊烯基GS)和1种吲哚族硫苷(3-吲哚基甲基GS),甘蓝中主要硫苷成分为2-羟基-3-丁烯基GS,2-丙烯基GS,3-吲哚基甲基GS及3-甲基硫氧丙基GS,内叶和外叶中硫苷含量分别为1972μg/g干重和1941μg/g干重,漂烫和真空干燥后硫苷的保存率分别为87.7%和37.4%。
The compositon and content of glucosinolate in cabbage inner leaf,outer leaf,after blanching and vacuum drying was analyzed by HPLC. Results showed that the inner leaf and outer leaf had the same glucosinolate components. There were five aliphatic GSs（3-methylsulfinylpropyl GS,2-hydroxy-3-butenyl GS,2-propenyl GS,3-butenyl GS,4-pentenyl GS） and one indole GS（3-methyl indol GS） by HPLC-ESI-MS. The main glucosinolate composition in cabbage was 2-hydroxy-3-butenyl GS,2-propenyl GS,3-methyl indol GS and 3-methylsulfinylpropyl GS. The content of inner leaf and outer leaf were 1972 μg/g and 1941 μg/g dry matter respectively. The retention rate of glucosinolate was 87.7% and 37.4% respectively after blanching and vaccum drying.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第4期218-223,共6页
Journal of Chinese Institute Of Food Science and Technology
