Usami Atsushi, Motooka Ryota, Takagi Ayumi, Nakahashi Hiroshi, Okuno Yoshiharu, Miyazawa Mitsuo
Department of Applied Chemistry, Faculty of Science and Engineering, Kinki University.
J Oleo Sci. 2014;63(7):723-30. doi: 10.5650/jos.ess14033. Epub 2014 Jun 11.
The chemical composition of the volatile oil extracted from the aerial parts of Brassica rapa cv. "yukina" was analyzed using GC-MS, GC-PFPD, and GC-O. A total of 50 compounds were identified. The most prominent constituents were (E)-1,5-heptadiene (40.27%), 3-methyl-3-butenenitrile (25.97%) and 3-phenylpropanenitrile (12.41%). With regard to aroma compounds, 12 compounds were identified by GC-O analysis. The main aroma-active compounds were dimethyl tetrasulfide (sulphury-cabbage, FD = 64), 3-phenylpropanenitrile (nutty, FD = 64), 3-methylindole (pungent, FD = 64), and methional (potato, FD = 32). The antioxidant activity of the aroma-active compounds of the oil was determined using an oxygen radical absorbance capacity (ORAC) assay using fluorescein as the fluorescent probe. The ORAC values were found to be 785 ± 67 trolox equivalents (μmol TE/g) for B. rapa cv. "yukina" oil. The results obtained showed that the volatile oil extracted from the aerial parts is a good dietary source of antioxidants.
采用气相色谱-质谱联用仪（GC-MS）、气相色谱-脉冲火焰光度检测器（GC-PFPD）和气相色谱-嗅觉测量仪（GC-O）对芜菁品种“雪菜”地上部分提取的挥发油化学成分进行了分析。共鉴定出50种化合物。最主要的成分是（E）-1,5-庚二烯（40.27%）、3-甲基-3-丁烯腈（25.97%）和3-苯丙腈（12.41%）。关于香气化合物，通过GC-O分析鉴定出12种化合物。主要的香气活性化合物是二甲基四硫化物（硫磺味-卷心菜味，风味稀释度FD = 64）、3-苯丙腈（坚果味，FD = 64）、3-甲基吲哚（刺激性，FD = 64）和甲硫醛（土豆味，FD = 32）。以荧光素作为荧光探针，采用氧自由基吸收能力（ORAC）测定法测定了该油中香气活性化合物的抗氧化活性。芜菁品种“雪菜”油的ORAC值为785±67 Trolox当量（μmol TE/g）。所得结果表明，从地上部分提取的挥发油是一种良好的抗氧化剂膳食来源。
