中国结球甘蓝芽菜的风味受硫代葡萄糖苷及其降解产物的基因型变异的影响。
The flavor of Chinese kale sprouts is affected by genotypic variation of glucosinolates and their breakdown products.
机构信息
Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Department of Horticulture, Zhejiang University, Hangzhou 310058, China.
Institute of Vegetables, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
出版信息
Food Chem. 2021 Oct 15;359:129824. doi: 10.1016/j.foodchem.2021.129824. Epub 2021 Apr 20.
Metabolic profiling of glucosinolates and their breakdown products in sprouts of 22 Chinese kale (Brassica oleracea var. alboglabra, BOA) varieties were investigated by using high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS). Relationships between glucosinolate metabolites and flavor of Chinese kale sprouts were also analyzed. Results showed that compositions and contents of both glucosinolates and their breakdown products varied greatly among different varieties of Chinese kale sprouts. Gluconapin and 4,5-Epithio-pentanenitrile were the dominant glucosinolate and glucosinolate breakdown product in Chinese kale sprouts, respectively. Gluconapin and glucobrassicin were significantly related to bitterness (r = 0.577, 0.648, respectively; p < 0.05). BOA 1 and BOA 13, BOA 3 and BOA 10 are good candidates for future breeding programs since the former two varieties have light bitterness and pungency, and the latter two varieties contain high levels of glucosinolate breakdown products such as isothiocyanates and epithionitriles in sprouts.
采用高效液相色谱（HPLC）和气相色谱-质谱（GC-MS）法研究了 22 个芥蓝（ Brassica oleracea var. alboglabra ，BOA）品种芽中硫代葡萄糖苷及其降解产物的代谢特征，并分析了硫代葡萄糖苷代谢物与芥蓝芽风味的关系。结果表明，不同芥蓝品种芽中硫代葡萄糖苷及其降解产物的组成和含量差异较大。葡萄糖苷和 4,5-表硫代戊腈分别是芥蓝芽中含量较高的硫代葡萄糖苷和硫代葡萄糖苷降解产物。葡萄糖苷和葡萄糖异硫氰酸盐与苦味显著相关（r = 0.577，0.648；p < 0.05）。BOA 1 和 BOA 13、BOA 3 和 BOA 10 是未来育种计划的良好候选品种，因为前两个品种苦味和辛辣味较轻，后两个品种芽中含有较高水平的硫代葡萄糖苷降解产物，如异硫氰酸盐和乙硫腈。
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