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

卷心菜蔬菜（芸苔属），部分是新鲜食用（煮熟），部分是经过传统或现代程序加工后食用的，是中国饮食的重要组成部分。在过去的几十年里，利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，其中硫代葡萄糖苷（芥菜油苷）是特别重要的，没有适当的记录。它们的含量表现出对S状态的差异响应和对N供应的相互作用，这是由于砜基团的存在和含S氨基酸的来源（特别是烷基和烯基硫代葡萄糖苷）。其转化产物（异硫氰酸酯、硫氰酸酯和吲哚）不仅具有典型的口感，而且具有抗癌、抗微生物和降胆固醇的作用。计划在浙江省建立一个广泛的油菜田间试验。中国菜（白菜）和芥菜（芥菜）。除了测定农艺参数外，还测定了硫代葡萄糖苷的含量，以及不同诊断工具的适用性，以优化氮和硫的需求。此外，材料受到传统（中国）和现代保存技术的影响。在以这些方法获得的材料中，再次检查与质量有关的成分，包括硫代葡萄糖苷及其分解产物的含量。

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.