Significance of N, S and Se supply for the quality of Chinese Brassica-type vegetables with special reference to glucosinolates and selenium

N、S、Se供应对中国芸薹类蔬菜品质的意义，特别是芥子油苷和硒

• 批准号: 5410606
• 负责人: Professor Dr. Jóska Gerendás
• 金额: --
• 依托单位: Institut für Pflanzenernährung und Bodenkunde
• 依托单位国家: 德国
• 项目类别: Research Grants
• 财政年份: 2003
• 资助国家: 德国
• 起止时间: 2002-12-31 至 2010-12-31
• 项目状态: 已结题
• 来源: https://gepris.dfg.de/gepris/projekt/5410606?language=en
• 关键词: Significance; Se; supply; quality; Chinese

Cabbage vegetable (genus Brassica), which are partly consumed fresh (cooked), partly after processing using traditional or modern procedures, represent an important part of the Chinese diet. In the passed decades production was intensified using mineral fertilizers and plant protection agents as well as modern varieties. However, the effects of these measures on the contents of bioactive substances, of which the glucosinolates (mustard oil glycosides) are particular important, are not properly documented. Their content shows a differentiated response to the S status and an interaction to the N supply due to the presence of sulfone groups and the origin from S-containing amino acids (in particular alkyl and alkenylglucosinolate). The conversion products (isothiocyanates, thiocyanates and indoles) are not only responsible for the typical taste, but possess also anti-carcinogenic, anti-microbial and cholesterol-reducing effect. It is planned to set-up an extensive field experiment in Zhejiang province using Brassica campestris L. ssp. chinensis (Pak Choi) and Brassica juncea (leaf mustard). Apart from the determination of agronomical parameters the content of glucosinolates is determined, as well as the suitability of different diagnostic tools to optimise the N and S requirement. In addition the material is subjected to a traditional (Chinese) and modern preservation technique. In the material obtained in these ways the contents of quality-related constituents including glucosinolates and their breakdown products are examined again.

甘蓝类蔬菜（芸苔属），部分新鲜（煮熟），部分经过传统或现代程序加工后食用，是中国饮食的重要组成部分。在过去的几十年里，使用矿物肥料和植物保护剂以及现代品种加强了生产。然而，这些措施对生物活性物质含量的影响，其中芥子油苷（芥子油苷）是特别重要的，没有适当的文件。它们的含量显示出对S状态的不同反应和对N供应的相互作用，这是由于砜基团的存在和含S氨基酸（特别是烷基和烯基硫代葡萄糖苷）的来源。转化产物（异硫氰酸酯、硫氰酸酯和吲哚）不仅是典型味道的原因，而且还具有抗癌、抗微生物和降低胆固醇的作用。本研究拟在浙江省开展大面积的白菜型油菜的田间试验。SSP. chinensis（Pak Choi）和芥菜（Brassica juncea）。除了确定农艺参数外，还确定硫代葡萄糖苷的含量，以及不同诊断工具的适用性，以优化N和S的需求。此外，该材料受到传统（中国）和现代保存技术。在这些方法获得的材料中，再次检测了与质量相关的成分，包括硫代葡萄糖苷及其分解产物的含量。