不同品种芸薹属蔬菜中硫代葡萄糖苷含量的比较分析  

Analysis of Glucosinolate Content in Different Brassica Vegetables

作　　者：姚小桐 张润芝[1] 许宁[1] 张春怡[1] 王雪蓉[1] 李淑敏[1] YAO Xiaotong;ZHANG Runzhi;XU Ning;ZHANG Chunyi;WANG Xuerong;LI Shumin(College of Resources and Environment,Northeast Agricultural University,Harbin,Heilongiang 150030)

机构地区：[1]东北农业大学资源与环境学院,黑龙江哈尔滨150030

出　　处：《北方园艺》2018年第21期30-36,共7页Northern Horticulture

基　　金：公益性行业(农业)科研专项资助项目(201503109);黑龙江省自然科学基金资助项目(C2015016)

摘　　要：以4种芸薹属蔬菜为试材,采用高效液相色谱法(HPLC)对芸薹属蔬菜中硫苷的含量及种类进行测定,以期为芸薹属蔬菜的合理轮作种植模式提供参考依据。结果表明:在"二道眉"芥菜的根、叶和雪里红中分别检测到了15、16、13种硫苷,均以2-丙烯基硫苷为主,分别占其总量的89.23%、91.71%和75.23%;而"小花英"芥菜根、叶和油菜中分别检测到了13、12、14种硫苷,主要以3-丁烯基为主,分别占其总量的30.25%、38.11%和91.80%。在4种芸薹属蔬菜中,"二道眉"芥菜根中硫苷总量最高,而"小花英"芥菜根中含量最低。不同种类的芸薹属蔬菜以及相同品种的不同基因型和同一品种的不同器官中硫苷含量和种类均有差异。Four Brassica vegetables were used as test materials,the glucosinolates（GS）composition and contents were evaluated by HPLC,in order to provide reference for the rational rotation planting mode of Brassicavegetables.The results showed that 15,16,13 individual glucosinolates were found in the root and leaves of Brassica napiformis var.Erdaomei and Brassica juncea var.multiceps Xuelihong respectively.In addition,the main composition was 2-propenyl glucosinolate,which occupied89.23%,91.71% and 75.23% respectively of the total glucosinolates in root and leaves of these Brassicavegetables.However,root and leaves of Brassica napiformis var.Xiaohuaying and Brassica campestris L.Woguan-2 contained 13,12,14 individual glucosinolates.3-butenyl-GS was the dominant glucosinolate,representing about 30.25%,38.11% and 91.80% respectively of the total.In these 4 different Brassica vegetables,the root of Brassica napiformis var.Erdaomei had the highest total glucosinolate content,while the lowest concentration was found in root of Brassica napiformis var.Xiaohuaying.Different Brassica vegetables had different glucosinolate content and composition,different genotypes of the same species and different organs of Brassicavegetable.

关 键 词：硫代葡萄糖苷 芸薹属蔬菜 高效液相色谱 

分 类 号：S634.901[农业科学—蔬菜学]