Identification and quantification of intact glucosinolates at different vegetative growth periods in Chinese cabbage cultivars by UHPLC-Q-TOF-MS
Publication Date
11-1-2022
Document Type
Article
Publication Title
Food Chemistry
Volume
393
DOI
10.1016/j.foodchem.2022.133414
Abstract
The aims of this study were to investigate glucosinolate variations in Chinese cabbage cultivars at different growth periods. Glucosinolates in two types of Chinese cabbage (Xiayangbai and Zaoshu-5) at different growth periods (seeds, germination, seedling, and rosette period) were investigated. Thirteen glucosinolates were identified and quantified using UHPLC-Q-TOF-MS. Concentrations of the glucosinolates were significantly different between Xiayangbai and Zaoshu-5. The seed period generated the highest concentration of glucosinolates, and aliphatic glucosinolate predominated in seeds, seedling, and leaves of the rosette as well as during germination. However, the dominant glucosinolate in the roots was an aromatic glucosinolate (gluconasturtiin). In addition, glucoerucin was only found in the roots of rosettes. There were positive significant correlations with each other among gluconapin, glucobrassicanapin, glucoraphanin, glucoalyssin, and 4-hydroxyglucobrassicin. Our results released the metabolism pathways of glucosinolates in Chinese cabbage, which provided scientific evidence to develop functional foods with higher glucosinolate.
Funding Number
2021-620-000-001-031
Funding Sponsor
Hubei Agricultural Science and Technology Innovation Center
Keywords
Chinese cabbage, Glucosinolate, Growth periods, UHPLC-Q-TOF-MS
Department
Nutrition, Food Science and Packaging
Recommended Citation
Bei Zhou, Wen Huang, Xi Feng, Qian Liu, Salam A. Ibrahim, and Ying Liu. "Identification and quantification of intact glucosinolates at different vegetative growth periods in Chinese cabbage cultivars by UHPLC-Q-TOF-MS" Food Chemistry (2022). https://doi.org/10.1016/j.foodchem.2022.133414
