Chinese cabbage (Brassica campestris L. ssp. Peckinensis) is the most widely consumed Brassica vegetable in Asian countries including Korea. Brassica vegetables contain glucosinolates, which have been known to contribute health promotion of human being. Glucosinolates are hydrolyzed into isothiocyanates and other breakdown products. Glucosinolates in the Chinese cabbages were characterized using not only GC and GC/MS but also HPLC and LC/MS. The major glucosinolates in Chinese cabbage were identified as 3-butenyl, 4-pentenyl, and 2-phenylethyl glucosinolates, which were gluconapin, glucobrassicanapin, and gluconasturtiin, respectively.
2004 by Japanese Society for Food Science and Technology