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CLC number: S635.9

On-line Access: 2017-12-05

Received: 2017-06-12

Revision Accepted: 2017-08-14

Crosschecked: 2017-11-15

Cited: 0

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Citations:  Bibtex RefMan EndNote GB/T7714

 ORCID:

Qiao-mei Wang

http://orcid.org/0000-0002-0757-5208

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Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.12 P.1093-1100

http://doi.org/10.1631/jzus.B1700308


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


Author(s):  Hui-ying Miao, Meng-yu Wang, Jia-qi Chang, Han Tao, Bo Sun, Qiao-mei Wang

Affiliation(s):  Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Department of Horticulture, Zhejiang University, Hangzhou 310058, China; more

Corresponding email(s):   sunadam011@163.com, qmwang@zju.edu.cn

Key Words:  Glucosinolate, Antioxidant, Glucose, Gibberellic acid, Chinese kale sprouts


Hui-ying Miao, Meng-yu Wang, Jia-qi Chang, Han Tao, Bo Sun, Qiao-mei Wang. Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts[J]. Journal of Zhejiang University Science B, 2017, 18(12): 1093-1100.

@article{title="Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts",
author="Hui-ying Miao, Meng-yu Wang, Jia-qi Chang, Han Tao, Bo Sun, Qiao-mei Wang",
journal="Journal of Zhejiang University Science B",
volume="18",
number="12",
pages="1093-1100",
year="2017",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B1700308"
}

%0 Journal Article
%T Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts
%A Hui-ying Miao
%A Meng-yu Wang
%A Jia-qi Chang
%A Han Tao
%A Bo Sun
%A Qiao-mei Wang
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 12
%P 1093-1100
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1700308

TY - JOUR
T1 - Effects of glucose and gibberellic acid on glucosinolate content and antioxidant properties of Chinese kale sprouts
A1 - Hui-ying Miao
A1 - Meng-yu Wang
A1 - Jia-qi Chang
A1 - Han Tao
A1 - Bo Sun
A1 - Qiao-mei Wang
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 12
SP - 1093
EP - 1100
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1700308


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 μmol/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.

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

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。

关键词:芥子油苷;抗氧化物;葡萄糖;赤霉酸;芥蓝芽菜

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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