Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
Original papers
Isolation and Identification of Glucosinolates in Edible Parts of Chinese Cabbages (Brassica campestris L. ssp. Peckinensis)
Youn-Kyung KIMGensho ISHIIGun-Hee KIM
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2004 Volume 10 Issue 4 Pages 469-473

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Abstract

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.

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© 2004 by Japanese Society for Food Science and Technology
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