不同品种花椰菜的芽菜营养品质分析

Nutritional Values of 4 Varieties of Cauliflowers

选择雪盈、雪皇2个系列4个品种花椰菜,研究不同成熟期对花椰菜芽菜营养品质的影响。结果表明:同一系列不同成熟期花椰菜的芽菜在总芥子油苷的积累上没有明显趋势,但在三碳和四碳类脂肪类芥子油苷的比例上规律明显。2个系列中,三碳类芥子油苷(3-甲基硫氧丙基芥子油苷)均在早熟型花椰菜的芽菜中的比例更高,四碳类芥子油苷(烯丙基芥子油苷等)的含量均表现为在晚熟型花椰菜的芽菜中含量更高。不同成熟期花椰菜的芽菜中多酚、抗坏血酸含量和抗氧化能力的分析表明,晚熟型花椰菜的芽菜中生物量和多酚含量更高,抗氧化性更强,早熟型花椰菜的芽菜中抗坏血酸含量更高。

The biomass, contents of polyphenols and ascorbic acid as well as the antioxidant capacity in the flower head （inflorescence meristem） of 4 varieties of cauliflowers with different maturation characteristics were determined, including Xueying 2 （early-mature）, Xueying 1 （ late-mature）, Xuehuang （early-mature）, and Chaojixuehuang （late-mature）. The results showed that The contents of total glucosinolates （GS） in the cauliflowers with different maturation characteristic did not vary significantly. But, 3C-GS （e. g. , 3-methyl butyl glucosinolates） were found to he in greater proportion than 4C-GS （e. g. , allyl glucosinolates） in the early-mature varieties, while the reverse to he the case in the late-mature cauliflowers. The biomass, polyphenols content and antioxidant activity of the late-mature varieties （i. e. , XueyingI and Chaojixuehuang） were higher than those of the early-mature counterparts （i. e. , Xuehuang and Xueying 2）, but not the ascorbic acid content.