Variation of glucosinolates in vegetable crops of Brassica rapa
Variation of glucosinolates in vegetable crops of Brassica rapa
复制标题
DOI：
10.1016/j.phytochem.2006.11.017
复制
发表时间：
2007-02-01
期刊：
影响因子：
3.8
通讯作者：
Ordas, Amando
中科院分区：
文献类型：
--
作者：
Padilla, Guillermo;Cartea, Maria Elena;Ordas, Amando
对来自西班牙西北部两个地点种植的113个芜菁甘蓝（Brassica rapa L.）品种的叶片中的硫代葡萄糖苷水平进行了测定。还由一个消费者小组对感官特性进行了评估。目的是确定不同品种在总硫代葡萄糖苷含量和硫代葡萄糖苷组成方面的多样性，并为了育种目的评估它们与硫代葡萄糖苷含量相关的感官特性。鉴定出了16种硫代葡萄糖苷，其中脂肪族硫代葡萄糖苷、葡萄糖芫菁苷和葡萄糖异硫氰酸苄酯含量最为丰富。在具有不同硫代葡萄糖苷组成的品种中，其他脂肪族硫代葡萄糖苷，如致甲状腺肿素、葡萄糖阿利辛和葡萄糖那波利弗林相对丰富。吲哚族和芳香族硫代葡萄糖苷浓度较低，且品种间差异较小。不同品种在总硫代葡萄糖苷含量、硫代葡萄糖苷组成和苦味方面存在差异，在一个地点总硫代葡萄糖苷含量范围为11.8至74.0 μmol/g干重，在另一个地点为7.5至56.9 μmol/g干重。将苦味与硫代葡萄糖苷、葡萄糖芫菁苷和葡萄糖异硫氰酸苄酯浓度的变化进行比较的感官分析表明，这些化合物及其分解产物并非这种蔬菜特征风味的唯一决定因素。其他植物化学物质可能与特征苦味有关。品种MBG - BRS0132、MBG - BRS0082、MBG - BRS0173和MBG - BRS0184由于总硫代葡萄糖苷含量高且农艺性状良好，可能是未来育种计划的良好候选品种。一些品种中萝卜硫素的存在应进行更广泛的研究，因为这种脂肪族硫代葡萄糖苷是萝卜硫素（一种有效的抗癌异硫氰酸酯）的前体。（c）2006爱思唯尔有限公司。保留所有权利。
Glucosinolate levels in leaves were determined in a collection of 113 varieties of turnip greens (Brassica rapa L.) from northwestern Spain grown at two sites. Sensorial attributes were also assessed by a consumer panel. The objectives were to determine the diversity among varieties in total glucosinolate content and glucosinolate profile and to evaluate their sensory attributes in relation to glucosinolate content for breeding purposes. Sixteen glucosinolates were identified, being the aliphatic glucosinolates, gluconapin and glucobrassicanapin the most abundant. Other aliphatic glucosinolates, such as progoitrin, glucoalyssin, and gluconapoleiferin were relatively abundant in varieties with a different glucosinolate profile. Indolic and aromatic glucosinolate concentrations were low and showed few differences among varieties. Differences in total glucosinolate content, glucosinolate profile and bitterness were found among varieties, with a total glucosinolate content ranging from 11.8 to 74.0 mu mol g(-1) dw at one site and from 7.5 to 56.9 mu mol g-1 dw at the other site. Sensory analysis comparing bitterness with variation in glucosinolate, gluconapin and glucobrassicanapin concentrations suggested that these compounds and their breakdown products are not the only determinants of the characteristic flavour of this vegetable. Other phytochemicals are probably involved on the characteristic bitter flavour. The varieties MBG-BRS0132, MBG-BRS0082, MBG-BRS0173, and MBG-BRS0184 could be good candidates for future breeding programs since they had high total glucosinolate content and good agronomic performance. The presence of glucoraphanin in some varieties should be studied more extensively, because this aliphatic glucosinolate is the precursor of sulforaphane, a potent anti-cancer isothiocyanate. (c) 2006 Elsevier Ltd. All rights reserved.