The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products
The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products
复制标题
羽衣甘蓝芽菜的风味受到芥子油苷及其分解产物的基因型变异的影响
DOI：
10.1016/j.foodchem.2021.129824
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发表时间：
2021-05-06
期刊：
影响因子：
8.8
通讯作者：
Miao, Huiying
中科院分区：
文献类型：
--
作者：
Zeng, Wei;Tao, Han;Miao, Huiying
采用高效液相色谱（HPLC）和气相色谱-质谱联用（GC-MS）技术研究了22个甘蓝（Brassica oleracea var. alboglabra， BOA）品种芽苗菜中硫代葡萄糖苷及其分解产物的代谢谱。分析了硫代葡萄糖苷代谢物与甘蓝风味的关系。结果表明，不同品种芥蓝芽中硫代葡萄糖苷及其分解产物的组成和含量差异较大。芥蓝芽中硫代葡萄糖苷和硫代葡萄糖苷的主要分解产物分别是葡萄糖苷和4,5-上皮-戊腈。葡萄糖苷、葡萄花青素与苦味有显著相关性（r分别为0.577、0.648,p < 0.05）。BOA 1和BOA 13， BOA 3和BOA 10是未来育种计划的良好候选品种，因为前两个品种具有轻微的苦味和辛辣，后两个品种在芽中含有高水平的硫代葡萄糖苷分解产物，如异硫氰酸酯和上皮腈。
Metabolic profiling of glucosinolates and their breakdown products in sprouts of 22 Chinese kale (Brassica oleracea var. alboglabra, BOA) varieties were investigated by using high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Relationships between glucosinolate metabolites and flavor of Chinese kale sprouts were also analyzed. Results showed that compositions and contents of both glucosinolates and their breakdown products varied greatly among different varieties of Chinese kale sprouts. Gluconapin and 4,5-Epithio-pentanenitrile were the dominant glucosinolate and glucosinolate breakdown product in Chinese kale sprouts, respectively. Gluconapin and glucobrassicin were significantly related to bitterness (r = 0.577, 0.648, respectively; p < 0.05). BOA 1 and BOA 13, BOA 3 and BOA 10 are good candidates for future breeding programs since the former two varieties have light bitterness and pungency, and the latter two varieties contain high levels of glucosinolate breakdown products such as isothiocyanates and epithionitriles in sprouts.