Investigation of phenolic compounds and antioxidative potential of Chinese Brassica vegetables

中国甘蓝类蔬菜酚类化合物及其抗氧化潜力的研究

• 批准号: 5410657
• 负责人: Professorin Dr. Karin Schwarz
• 金额: --
• 依托单位: Institut für Humanernährung und Lebensmittelkunde
• 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/5410657?language=en
• 关键词: Investigation; phenolic; compounds; antioxidative; potential

The extractable phenolic fraction will be studied from a selection of varieties of Chinese Brassica vegetables: Brassica campestris chinensis (pakchoi), Brassica campestris pekinensis (chinese cabbage), Brassica juncea Coss (mustard), Brassica oleracea (cabbage, cauliflower, broccoli). After quantitative extraction the individual phenolic compounds of the main phenolic classes (hydroxybenzoic- and hydroxycinnamic acids, flavonoids and anthocyanins as a subgroup of flavonoids) will be determined. Special attention will be given to the pigmenting anthocyanins and phenolics located in cell wall. The phenolic composition and the antioxidative potential will be compared before and after fermentation.

可提取的酚类成分将从一些中国蔬菜品种中进行研究：小白菜、大白菜、芥菜、甘蓝(甘蓝、花椰菜、西兰花)。在定量提取后，将测定主要酚类(羟基苯甲酸和羟基肉桂酸、类黄酮类和花青素作为类黄酮亚类)的各个酚类化合物。将特别注意位于细胞壁中的着色花青素和酚类物质。对发酵前后的酚类成分和抗氧化能力进行比较。