Structures of functional constituents in vegetables cultivated in Osaka, Japan and their properties on cooking

在研究大坂产蔬菜中的功能性成分的结构及其烹调特性的过程中，从蜂斗菜叶中分离得到14个化合物，其中包括透明质酸酶抑制剂和抗氧化剂-抗氧化物质含量的季节变化表明，在最佳季节抗氧化物质含量最高。此外，山杏和山杏都含有丰富的维生素。煮沸A.lappa的叶子导致50%的抗氧化剂洗脱到沸水中。

In the course of our elucidation of structures of functional constituents in vegetables cultivated in Osaka and their properties on cooking, 14 compounds including hyaluronidase inhibitory and antioxidative fukinolic acid and 3,4,5-tri-O-caffeoylquinic acid from leaves of Petasites japonicus and nine compounds including antioxidative chlorogenic acid and rutin from leaves of Arctium lappa were isolated and their structures were determined. The seasonal variation of antioxidants in A.lappa indicated that the content of antioxidants reached the maximum at the best season. Furthermore, both P.japonicus and A.lappa were rich in vitamins. Boiling of leaves of A.lappa resulted in 50% elution of antioxidants into boiling water.