Nutritional Values of 4 Varieties of Cauliflowers
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摘要: 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。Abstract: 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 be in greater proportion than 4C-GS (e.g., allyl glucosinolates) in the early-mature varieties, while the reverse to be the case in the late-mature cauliflowers. The biomass, polyphenols content and antioxidant activity of the late-mature varieties (i.e., Xueying1 and Chaojixuehuang) were higher than those of the early-mature counterparts (i.e., Xuehuang and Xueying 2), but not the ascorbic acid content.
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Key words:
- cauliflower /
- inflorescence meristem /
- glucosinolate /
- maturation characteristic /
- antioxidant capacity
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图 1 不同成熟期花椰菜的发芽率和芽菜的生物重
注：A为雪盈二号，B为雪盈一号，C为雪皇，D为超级雪皇。*表示在0.05水平上具有差异显著性。
Figure 1. Germination rate and biomass of early-and late-maturing cauliflowers
图 2 不同成熟期花椰菜的芽菜中三碳类和四碳类芥子油苷在总脂肪类芥子油苷中的比例
注：黑色部分表示三碳类芥子油苷在总脂肪类芥子油苷中所占比例，灰色部分表示四碳类芥子油苷在总脂肪类芥子油苷中所占比例。
Figure 2. Percentage of 3C-GS and 4C-GS in aliphatic GS of early-and late-maturing cauliflowers
图 3 不同成熟期花椰菜的芽菜中的多酚含量
Figure 3. Polyphenols content in early-and late-maturing cauliflowers
图 4 不同成熟期花椰菜的芽菜中的抗坏血酸含量
Figure 4. Ascorbic acid content in early-and late-maturing cauliflowers
图 5 不同成熟期花椰菜的芽菜的抗氧化能力
Figure 5. Antioxidant capacity of early-and late-maturing cauliflowers
表 1 不同成熟期花椰菜芽菜中芥子油苷组分和含量
Table 1. Profiles and content of GS of early-and late-maturing cauliflowers
[单位/ (μmol·g-1 FW)] 芥子油苷 早熟(A)
雪盈二号晚熟(B)
雪盈一号早熟(C)
雪皇晚熟(D)
超级雪皇3-甲基硫氧丙基芥子油苷 6.16±0.93 1.29±0.07* 4.46±0.82 6.32±0.23* 2-羟基-3-丁烯基芥子油苷 0.03±0.00 0.03±0.00 0.03±0.00 0.04±0.00 烯丙基芥子油苷 0.02±0.00 0.02±0.00 0.02±0.01 0.02±0.00 3-丁烯基芥子油苷 0.25±0.06 0.66±0.09* 0.32±0.10 1.04±0.03* 4-甲基硫丁基芥子油苷 0.01±0.00 0.03±0.00* 0.01±0.01 0.06±0.00* 脂肪类芥子油苷 6.47±0.99 2.03±0.14* 4.84±0.83 7.47±0.26* 4-羟基-吲哚-3-甲基芥子油苷 0.13±0.02 0.08±0.00* 0.06±0.03 0.06±0.00 吲哚-3-甲基芥子油苷 0.44±0.08 0.28±0.02* 0.43±0.14 0.41±0.03 4-甲氧基-吲哚-3-甲基芥子油苷 0.14±0.03 0.20±0.01* 0.19±0.03 0.26±0.03 1-甲氧基-吲哚-3-甲基芥子油苷 0.01±0.00 0.09±0.00* 0.02±0.01 0.04±0.00 吲哚类芥子油苷 0.72±0.11 0.65±0.04 0.70±0.27 0.77±0.01 总芥子油苷 7.19±1.09 2.68±0.15* 5.54±1.01 8.24±0.27* 注：同行数据中*表示同一花椰菜系列中不同熟期品种间差异显著(P＜0.05)。 
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