福建农业学报2016，Vol.31Issue(11)：1175-1180,6.DOI:10.19303/j.issn.1008-0384.2016.11.007
不同颜色花椰菜的芽菜生物活性物质及其抗氧化能力分析
Bioactive Substances and Antioxidant Activity in Different-colored Sprouts of Cauliflower (Brassica oleracea var.botrytis L.)
摘要
Abstract
Contents of glucosinolate,ascorbic acid and polyphenols,as well as antioxidant activities of 4 cauliflowers (Brassica oleracea var.botrytis L.)that bore sprouts of different colors were studied.The results showed that the compositions and contents of glucosinolate differed in the sprouts.For the white,purple,and yellow sprouts, glucoiberin was most abundant;while for the green sprouts,glucoerucin.The greatest total glucosinolate was found in the purple and green sprouts,followed by the white and yellow.No significant differences on polyphenols were observed among the white,green,and purple sprouts,and yellow sprouts had the least amount of polyphenols.The yellow sprouts contained the highest content of ascorbic acid,followed by the purple and white,and the green sprouts the least.The antioxidant activities in the different-colored cauliflower sprouts were higher in the purple or green than the white or yellow,which was the same for glucosinolate content.关键词
花椰菜/芽菜/芥子油苷/不同颜色/抗氧化能力Key words
cauliflower/sprouts/glucosinolate/different color/antioxidant activity分类
生物科学引用本文复制引用
郭容芳,邓延平,黄忠凯,赖钟雄..不同颜色花椰菜的芽菜生物活性物质及其抗氧化能力分析[J].福建农业学报,2016,31(11):1175-1180,6.基金项目
福建农林大学 A 类博士毕业生科研启动基金(KXML2006A) （KXML2006A）
