9种十字花科蔬菜食用部位中萝卜硫素含量研究

Determining sulforaphane contents in edible parts of nine cruciferous vegetables

萝卜硫素是蔬菜中发现的最强抗癌活性物质,主要分布在十字花科蔬菜中。采用50℃、70℃和90℃3种不同温度常压干燥9种十字花科蔬菜食用部位,采用HPLC测定其萝卜硫素含量。结果显示,该9种十字花科蔬菜中萝卜硫素含量是芸薹属>萝卜属;芸薹属中青花椰菜萝卜硫素含量最高,为480μg.g-1,花椰菜含量最低为35.2μg.g-1;萝卜属中胡萝卜的萝卜硫素含量最高,为80.9μg.g-1,白萝卜含量最低,为19.8μg.g-1;而在这3种不同干燥温度对同一样品处理中,90℃烘干样品中萝卜硫素含量最高。

Sulforaphane is a material with the strongest anti-cancer activity among vegetables, mainly distributed in cruciferae vegetables. In this experiment, the sulforaphane contents in edible parts （flowers, stems and leaves） of nine cruciferous vegetables were prepared with ambient drying at 50℃, 70℃ and 90℃, and then were determined by HPLC（high performance liquid chromatography）. The result showed that sulforaphane content in Brassica is more than that in Raphanus among the nine species cruciferous vegetables; the sulforaphane content in Brassica broccoli is the highest with 480 gg.g-1, but that in cauliflower is the lowest with 35.2 gg.g-1; the sul- foraphane content in Raphanus carrot is the highest with 80.9 gg.g-1, but that in white turnip is the lowest with 19.8 μg.g-1; as for drying temperature,90℃is the best.