Investigation of ascorbigen as a breakdown product of glucobrassicin autolysis in Brassica vegetables
Investigation of ascorbigen as a breakdown product of glucobrassicin autolysis in Brassica vegetables
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DOI：
10.1007/s002170100291
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发表时间：
2001-01-01
影响因子：
3.3
通讯作者：
Velisek, J
中科院分区：
文献类型：
--
作者：
Hrncirik, K;Valusek, J;Velisek, J
研究了芸苔属蔬菜中吲哚类化合物抗坏血酸原（ABG）的形成。本研究采用高效液相色谱法对芸苔属白色甘蓝、花椰菜、大白菜和西兰花4种重要蔬菜作物的完整植物组织中ABG前体物葡萄糖芸苔素（GB）和L-抗坏血酸（AA）进行了测定。GB含量范围为25-142 mg kg（-1），AA含量范围为110-840 mg kg（-1）。均质芸苔属蔬菜中ABG的含量在7 mg kg（-1）和18 mg kg（-1）之间。植物材料中的GB水平被证明是ABG形成过程中的限制因素。计算的转化值表示GB转化为ABG显示，只有20-46%的GB存在于完整的植物组织中的ABG形成的过程中使用。转化值随蔬菜匀浆pH值的降低而增加。
The formation of ascorbigen (ABG), one of the major indole-derived compound of Brassica vegetables, has been studied. An HPLC method developed previously in our laboratory was used to determine ABG precursors, glucobrassicin (GB) and L-ascorbic acid (AA), in intact plant tissues of four nutritionally important vegetable crops belonging to the genus Brassica white cabbage, cauliflower, Chinese cabbage, and broccoli. The levels of GB varied within the range 25-142 mg kg(-1) and AA contents varied within the range 110-840 mg kg(-1). The amounts of ABG in homogenized Brassica vegetables was found to be between 7 mg kg(-1) and 18 mg kg(-1). The level of GB in the plant material was shown to be the limiting factor in the process of ABG formation. Calculated conversion values expressing the conversion of GB into ABG revealed that only 20-46% of GB present in intact plant tissues was employed in the process of ABG formation. The conversion values increased with decreasing pH values of the vegetable homogenates.