Food Science and Biotechnology

  • 제17권5호
  • /
  • Pages.1097-1101
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  • 2008
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  • 1226-7708(pISSN)
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  • 2092-6456(eISSN)
한국식품과학회 (Korean Society of Food Science and Technology)
권호 표지

Identification and Quantitative Determination of Glucosinolates in Brassica napus cv. Hanakkori

  • Kim, Sun-Ju (Crop Functionality and Utilization Research Subteam, Upland Farming Research Station, National Agriculture Research Center for Hokkaido Region) ;
  • Fujii, Kouei (Department of Crop Breeding, Yamaguchi Prefecture Agricultural Research Institute) ;
  • Mohamed, Zaidul Islam Sarker (Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia) ;
  • Kim, Hyun-Woong (Life and Environmental Sciences Design, Faculty of Engineering, Chiba Institute of Technology) ;
  • Yamauchi, Hiroaki (Crop Functionality and Utilization Research Subteam, Upland Farming Research Station, National Agriculture Research Center for Hokkaido Region) ;
  • Ishii, Gensho (Local Crop Breeding Research Team, National Agricultural Research Center for Hokkaido Region)
  • 발행 : 2008.10.31
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초록

The objective of this study was to identify and quantify glucosinolates (GSLs) in Brassica napus cv. Hanakkori and its parents and to evaluate its potential bitter taste. 'Hanakkori' materials were cultivated with commercial chemical nutrients (20 kg/ha, N-P-K: 16-10-10) at the field. GSLs were isolated by means of extraction with 70%(v/v) boiling methanol (MeOH) followed by desulfation from those plants by reversed-phase high performance liquid chromatography (HPLC) and identified by electronic spray ionization-mass spectrometry (ESI-MS) analysis. In 'Hanakkori', 11 GSLs were identified as progoitrin, glucoraphanin, glucoalyssin, gluconapoleiferin, gluconapin, 1-methylpropyl, glucobrassicanapin, glucobrassicin, 4-methoxyglucobrassicin, gluconasturtiin, and neoglucobrassicin. The total GSL contents were 109 and 36.1 mmol/kg dry weights (d.w.) for the seeds and edible parts, respectively. The major GSLs (>5 mmol/kg d.w.) in the seeds were progoitrin (78.8), gluconapin (10.7), and glucobrassicanapin (7.81), whereas they in the edible parts were progoitrin (16.1) and glucobrassicanapin (8.58). In addition, the bitter taste in the edible parts was presumably related with the presence of progoitrin (>45% to the total GSL).

키워드

참고문헌

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