CN102524260A - Preparation for increasing content of glucosinolate in Chinese kale sprouts - Google Patents
Preparation for increasing content of glucosinolate in Chinese kale sprouts Download PDFInfo
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- CN102524260A CN102524260A CN2011104399695A CN201110439969A CN102524260A CN 102524260 A CN102524260 A CN 102524260A CN 2011104399695 A CN2011104399695 A CN 2011104399695A CN 201110439969 A CN201110439969 A CN 201110439969A CN 102524260 A CN102524260 A CN 102524260A
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Abstract
The invention discloses a preparation for increasing content of glucosinolate in Chinese kale sprouts. The preparation comprises cane sugar, gibberellic acid (GA)3 and base solution, wherein the base solution comprises the following components by volume content: 4-10% of alcohol with volume concentration being 95%, 1.48-8.96% of Tween 80 with volume concentration being 98% and the balance of water; and 10-60g of cane sugar and 2-10mu mol of GA3 are added to 1L of base liquid. The preparation can improve the nutritional quality and health quality of the Chinese kale sprouts.
Description
Technical field
The invention belongs to vegetable growing and quality-improving technology, relate to the quality-improving of cabbage mustard bud dish, particularly a kind of in the preparation that improves cabbage mustard bud dish glucosinolate content.
Background technology
Cabbage mustard has another name called Gai Lan, wild cabbage ball, casts aside and draw, and belongs to the Cruciferae rape and belongs to cole vegetables; Be annual or biennial herb plant; To spend a kind of sedge is product, is the special product of China vegetables, is distributed in provinces such as Guangdong, Guangxi, Fujian, Taiwan from ancient times; Be transmitted to all parts of the country at present, and countries such as Japan, Southeast Asia and America and Europe.Not only meat is tender and crisp for it, delicate fragrance, also is rich in the multiple nutrients material, and Vitamin C content is especially considerably beyond vegetables such as spinach, three-coloured amaranths; More noticeable is that it contains abundant glucosinolate, serves as main with 3-cyclobutenyl glucosinolate especially, has accounted for 40%～80% of total glucosinolate.And the cabbage mustard seed is easy to obtain, and is cheap, is inexpensive, is fit to produce.
Bud seeding kind is commonly called as " bud dish ", " live body vegetables " etc., generally is meant with plant seed or other trophosomes, cultivate under certain condition can be edible bud seedling class vegetables such as tender shoots, bud seedling, gemmule, the young tip or young stem.The change of Along with people's growth in the living standard and eating habit, pollution-free food generally receive liking of people, and people not only are satisfied with the supply quantity of vegetables, and more pay close attention to the quality index such as outward appearance, quality and edible safety of vegetables.Bud seeding kind receives consumers in general's favor as being rich in nutrition, high-quality, free of contamination health care pollution-free food.The bud dish is except common mung bean sprouts dish, moyashi dish, peanut-sprout, and vegetables bud dish is rarely known by the people.Vegetables bud dish is the same with the bean sprouts in fact, and is nutritious, fresh and tender double excellent.
Main at present edible bud dish has two kinds, and a kind of is the radish bud dish, and a kind of in addition is broccoli bud dish.Radish bud dish and broccoli bud dish all have abundant nutritive value, rich vitamins C, polyphenol, flavonoid class material etc.Because the two all is brassicaceous vegetable, all contain diversified glucosinolate in radish and the broccoli, in the radish like 4-methyl mercapto-3-cyclobutenyl glucosinolate, in the broccoli like 1-methoxyl group-3-indole methyl glucosinolate, 4-first sulphur butyl glucosinolate.
Glucosinolate is one type of Secondary Metabolism of Plant product that is rich in sulphur, can be divided into fats glucosinolate, indoles glucosinolate and aromatics glucosinolate by R base difference.Its catabolite isothiocyanate (ITCs) has the antitumaous effect that attracts people's attention; The catabolite sulforaphen of fats glucosinolate 4-methoxy sulphur oxygen-butyl glucosinolate particularly; The detoxicating activity that can suppress the active of Phase I enzyme and promotion Phase enzyme, thereby performance antitumaous effect.In addition, the metabolite of 2-allyl isothiocyanate glycosides and indoles indyl-3-methyl-mustard oil glycosides also has been proved and has had active anticancer.Glucosinolate in the cabbage mustard is main with the fats glucosinolate, and wherein 3-cyclobutenyl glucosinolate content is maximum.
Research work to cabbage mustard bud dish is less, and that supplies on the market mostly is cabbage mustard a kind of sedge dish, for the assessment of the productive value of cabbage mustard bud the dish interesting and don't frustrated justice that seems.The biomass size of the cabbage mustard bud dish that obtains through preliminary experiment is between radish bud dish and broccoli bud dish (from big to small); In addition because the cabbage mustard seed is easy to acquisition; Its price is cheap more many than broccoli seed, also makes the bud dish production of cabbage mustard become possibility.
How to improve the content of glucosinolate in the cabbage mustard bud dish, become people urgently to hope the problem that solves.
Summary of the invention
The technical problem that the present invention will solve provides a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content.
In order to solve the problems of the technologies described above, the present invention provides a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, and said preparation is made up of sucrose, gibberellin GA3 and base fluid;
The component and the volume content of base fluid are following:
Volumetric concentration is 95% alcohol 4%～10%,
Volumetric concentration is 98% Tween 80 1.48%～8.96%,
Surplus is a water;
The gibberellin GA3 that adds 10～60g sucrose and 2～10 μ mol in every 1L base fluid.
As the improvement that is used to improve the preparation of cabbage mustard bud dish glucosinolate content of the present invention:
The component and the volume content of base fluid are following:
Volumetric concentration is 95% alcohol 5%,
Volumetric concentration is 98% Tween 80 1.5%,
Surplus is a water;
The gibberellin 3 that adds 30g sucrose and 10 μ mol in every 1L base fluid.
The preparation that is used to improve cabbage mustard bud dish glucosinolate content of the present invention; It combines with plant hormone and sucrose; Can improve the nutritional quality and the health quality of cabbage mustard bud dish; Thereby solve the low problem of long quality of existing vegetables cycle, for the production of China's bud dish provides theoretical foundation and technological guidance.
In order to obtain technical scheme of the present invention, the inventor had once carried out a large amount of contrast experiments, and was specific as follows:
Get 3000 in cabbage mustard seed, be tiled in the flat pallet (56cm*23cm*3cm) that is placed with three nonwoven that soak, cover with film then, treat after 5 days with 2 μ M-10 μ M GA
3(gibberellin GA3) and 1%-6% sucrose mixed processing cabbage mustard bud dish were handled after 2 days, collected cabbage mustard bud dish, and its glucosinolate content is analyzed comparison, thereby had drawn the best of breed that improves cabbage mustard bud dish nutritional quality: 10 μ M GA
3Can significantly improve the glucosinolate content in the cabbage mustard bud dish with 3% sucrose; Gibberellin and sucrose have been widely used in daily life and are cheap, so with low cost safe and effective again.
Each item analysis that the present invention did is following:
One, glucosinolate content analysis in the cabbage mustard bud dish:
We obtain as drawing a conclusion through measuring kind and the content that seedling age is a glucosinolate in 3 days to 7 days the cabbage mustard bud dish respectively:
Main fats glucosinolate is 3-methyl sulfenyl propyl mustard oil glycosides (Glucoiberin in the cabbage mustard; GIB), 2-allyl isothiocyanate glycosides (Singrin; Abbreviation SIN), 3-cyclobutenyl glucosinolate (Gluconapin; Guide number A) and 4-first sulphur butyl glucosinolate (Glucoerucin, be called for short GER) and 8-methyl sulfenyl octyl group glucosinolate (being called for short S8).Wherein, GNA is the main fats glucosinolate of cabbage mustard bud dish, accounts for 75% of total amount greatly.Simultaneously, along with the continuous increase of seedling age, GIB, SIN, GNA, GER have presented significant decline trend, the also corresponding minimizing of content of total fats glucosinolate.
Main indoles glucosinolate is indyl-3-methyl-mustard oil glycosides (Glucobrassicin is called for short GBS) and 4-methoxy indyl-3-methyl-mustard oil glycosides (4-Methoxy glucobrassicin is called for short 4-OMGBS) in the cabbage mustard.The content of indoles glucosinolate also increases and reduces along with seedling age.Wherein, the decline of GBS is the most remarkable.
Thereby the variation of total glucosinolate content is consistent with fats and indoles glucosinolate variation tendency, all increases and reduces gradually along with cabbage mustard bud dish seedling age.
Two, the different disposal mode is to the influence of cabbage mustard bud dish fats glucosinolate content:
The processing mode that we choose is phytohormone gibberellin GA
3With saccharose treatment.Hormone concentration is set to 5 μ M and two gradients of 10 μ M, and sucrose concentration is set to 3% and 6% two gradient, and is provided with blank, and it is following to obtain the result:
The GA of 10 μ M
3Can significantly improve the content of fats glucosinolate GIB with the common processing of sucrose of 3% (being 30g), the effect that it promotes effect when wanting obviously greater than the two individual processing;
The GA of 5 μ M
3Can significantly improve the content of SIN with the common processing of 6% sucrose, the effect when it promotes effect and the two individual processing is similar;
Use the GA of 5 μ M
3Individual processing cabbage mustard bud dish, the content of its fats glucosinolate GER obviously rises.
The GA of each concentration combination
3All present obvious facilitation with the common accumulation of handling for 8-methyl sulfenyl octyl group glucosinolate of sucrose, and as the GA that uses 10 μ M
3When handling with sucrose (3%, 6%), its facilitation is more remarkable.For total fats glucosinolate, 10 μ M GA
3Can obviously improve fats glucosinolate content with the combination of 3% sucrose.
Three, the different disposal mode is to the influence of cabbage mustard bud dish indoles glucosinolate content
Its processing mode is consistent with the methods of measuring fats glucosinolate content with method, and it is following to obtain the result:
The sucrose individual processing can significantly improve the content of indoles glucosinolate GBS and 4-OMGBS, and GA
3Individual processing does not have remarkable effect, and itself and sucrose are handled with sucrose individual processing effect similar simultaneously.For total indoles glucosinolate, saccharose treatment can obviously increase the accumulation of indoles glucosinolate content, and GA
3Individual processing does not have remarkable effect, can't promote the promotion effect of sucrose for the accumulation of indoles glucosinolate when itself and sucrose are handled simultaneously yet.
Four, the different disposal mode is to the influence of total glucosinolate content in the cabbage mustard bud dish
Its processing mode is consistent with the methods of measuring fats, indoles glucosinolate content with method, and it is following to obtain the result:
10 μ M GA
3Make up the content that can significantly improve glucosinolate in the cabbage mustard bud dish with 3% sucrose.
The usage and the consumption of the preparation that is used to improve cabbage mustard bud dish glucosinolate content of the present invention are following:
Seed was cultivated 4～5 days in a conventional manner, obtained cabbage mustard bud dish seedling (cotyledon is opened fully, and the overground part plant height is 3-4 centimetre); Utilize preparation of the present invention then, adopt the mode directly spray, in the morning before 10 with at 3 in afternoon after, each handles cabbage mustard bud dish once, every day, consumption quantitatively was 8～12 milliliters/100 strains (that is, at every turn being 4～6 milliliters/100 strains).After finishing dealing with, still cultivate in a conventional manner (temperature is controlled to be 20～25 ℃, and the photoperiod is illumination in 16 hours, 8 hours dark, and moisture is moderate to get final product), obtain cabbage mustard bud dish after 3 days, can gather.
Embodiment
Embodiment 1, a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, said preparation is made up of sucrose, gibberellin GA3 and base fluid;
The component and the volume content of base fluid are following:
Volumetric concentration is 95% alcohol 5%,
Volumetric concentration is 98% Tween 80 1.5%,
Surplus is a water;
The gibberellin GA that adds 30g sucrose and 10 μ mol in every 1L base fluid
3
Compound method: take by weighing each component according to the above ratio, earlier gibberellin GA
3After being dissolved in alcohol, add Tween 80, be uniformly mixed into solution, be mixed together this solution and water evenly again, add sucrose at last.
Method for using: with the four seasons thick bar cabbage mustard kind is experiment material, when seedling age is 5 days (cotyledon is opened fully, and the overground part plant height is 3-4 centimetre), sprays the above preparation for preparing, the time be before 10 of mornings with at 3 in afternoon after each once.The amount of spraying of each preparation is 5 milliliters of per 100 strains, and harvesting after 3 days gets cabbage mustard bud dish.
Embodiment 2, a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, base fluid add the gibberellin GA3 of 60g sucrose and 10 μ mol with embodiment 1 in every 1L base fluid.
Compound method and method for using are equal to embodiment 1.
Embodiment 3, a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, base fluid add the gibberellin GA3 of 10g sucrose and 10 μ mol with embodiment 1 in every 1L base fluid.
Embodiment 4, a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, base fluid add the gibberellin GA3 of 30g sucrose and 5 μ mol with embodiment 1 in every 1L base fluid.
Comparative Examples 1, a kind of preparation that is used to improve cabbage mustard bud dish glucosinolate content, base fluid add the gibberellin GA3 of 30g sucrose and 20 μ mol with embodiment 1 in every 1L base fluid.
Blank: with the alternative spray preparation of spraying water, all the other are with the method for using of embodiment 1, and the cabbage mustard bud dish of gained is a blank.
Treatment effect and reference examples (water spray) comparative result is seen table 1.
Table 1
Annotate: above data are the mean value of 4 repeated experiments, are the increase percentage in the parantheses.
At last, it is also to be noted that what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (2)
1. be used to improve the preparation of cabbage mustard bud dish glucosinolate content, it is characterized in that said preparation is made up of sucrose, gibberellin GA3 and base fluid;
The component and the volume content of said base fluid are following:
Volumetric concentration is 95% alcohol 4%～10%,
Volumetric concentration is 98% Tween 80 1.48%～8.96%,
Surplus is a water;
The gibberellin GA3 that adds 10～60g sucrose and 2～10 μ mol in every 1L base fluid.
2. the preparation that is used to improve cabbage mustard bud dish glucosinolate content according to claim 1 is characterized in that:
The component and the volume content of said base fluid are following:
Volumetric concentration is 95% alcohol 5%,
Volumetric concentration is 98% Tween 80 1.5%,
Surplus is a water;
The gibberellin 3 that adds 30g sucrose and 10 μ mol in every 1L base fluid.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668051A (en) * | 2017-11-30 | 2018-02-09 | 福建农林大学 | A kind of preparation for promoting grafting wound healing |
| CN110037092A (en) * | 2019-04-22 | 2019-07-23 | 浙江大学 | Method for maintaining cabbage mustard bean sprout to adopt rear nutritional quality |
| CN110915805A (en) * | 2019-12-02 | 2020-03-27 | 中国水稻研究所 | Rice plant growth regulator for improving heat resistance and application method and application thereof |
| CN110988183A (en) * | 2019-12-20 | 2020-04-10 | 浙江省农业科学院 | Method for identifying 3-butenyl glucosinolate metabolite 4, 5-thiocyclopentanenitrile |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668051A (en) * | 2017-11-30 | 2018-02-09 | 福建农林大学 | A kind of preparation for promoting grafting wound healing |
| CN110037092A (en) * | 2019-04-22 | 2019-07-23 | 浙江大学 | Method for maintaining cabbage mustard bean sprout to adopt rear nutritional quality |
| CN110915805A (en) * | 2019-12-02 | 2020-03-27 | 中国水稻研究所 | Rice plant growth regulator for improving heat resistance and application method and application thereof |
| CN110988183A (en) * | 2019-12-20 | 2020-04-10 | 浙江省农业科学院 | Method for identifying 3-butenyl glucosinolate metabolite 4, 5-thiocyclopentanenitrile |
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