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Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts

葡萄糖和赤霉酸对芥蓝芽菜中芥子油苷含量及其抗氧化能力的影响

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Abstract

Glucosinolates, anthocyanins, total phenols, and vitamin C, as well as antioxidant capacity, were investigated in Chinese kale sprouts treated with both glucose and gibberellic acid (GA3). The combination of 3% (0.03 g/ml) glucose and 5 μol/L GA3 treatment was effective in increasing glucosinolate content while glucose or GA3 treatment alone did not influence significantly almost all individual glucosinolates or total glucosinolates. The total phenolic content and antioxidant activity of Chinese kale sprouts were enhanced by combined treatment with glucose and GA3, which could be useful in improving the main health-promoting compounds and antioxidant activity in Chinese kale sprouts.

中文概要

目的

探究外源施加葡萄糖和赤霉酸对芥蓝芽菜中芥子油苷的积累,花青素、多酚和维生素C 等抗氧化物的含量,以及总抗氧化活性的影响。

创新点

首次发现葡萄糖和赤霉酸可以协同促进芥蓝芽菜中几乎所有种类芥子油苷以及总芥子油苷的积累,并且可以大幅度提升总多酚的含量以及抗氧化能力。

方法

以芥蓝芽菜为材料,使用3%(0.03 g/ml)葡萄糖和5 μmo/L 赤霉酸进行外源处理,以水处理作为对照组。用高效液相色谱法分析芥子油苷和维生素C的含量;采用分光光度法检测花青素的含量;用Folin-Ciocalteu 试剂法测定总多酚的含量;利用亚铁还原能力实验(FRAP)法进行总抗氧化能力的评估。

结论

葡萄糖和赤霉酸共同处理可以有效提升芥蓝芽菜中有益健康的植物化学物质含量以及抗氧化能力。

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Authors and Affiliations

  1. Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou, 310058, China

    Hui-ying Miao, Meng-yu Wang, Jia-qi Chang, Han Tao & Qiao-mei Wang

  2. Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Hangzhou, 310058, China

    Hui-ying Miao & Qiao-mei Wang

  3. College of Horticulture, Sichuan Agricultural University, Chengdu, 611130, China

    Bo Sun

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  1. Hui-ying Miao
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  5. Bo Sun
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Correspondence to Bo Sun or Qiao-mei Wang.

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Project supported by the National Natural Science Foundation of China (Nos. 31270343 and 31500247) and the China Postdoctoral Science Foundation (No. 2015M581922)

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Miao, Hy., Wang, My., Chang, Jq. et al. Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts. J. Zhejiang Univ. Sci. B 18, 1093–1100 (2017). https://doi.org/10.1631/jzus.B1700308

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  • DOI: https://doi.org/10.1631/jzus.B1700308

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