CN110915468A

CN110915468A - Method for increasing glucosinolate content of broccoli sprouting vegetable

Info

Publication number: CN110915468A
Application number: CN201911350533.1A
Authority: CN
Inventors: 洪汉君; 肖乾龙
Original assignee: CHENGDU SANHERB BIOTECH CO LTD
Current assignee: CHENGDU SANHERB BIOTECH CO LTD
Priority date: 2019-12-24
Filing date: 2019-12-24
Publication date: 2020-03-27

Abstract

The invention provides a method for improving glucosinolates in broccoli sprouting vegetables, which is characterized in that broccoli is cultivated under the illumination of red and blue light LEDs, the red and blue light LEDs supplement light for 16 hours every day, and the illumination intensity is kept at 50 +/-5 mu mol.m^‑2·s^‑1The red light wavelength is 650-660nm, and the blue light wavelength is 450-460 nm; the broccoli sprout vegetables are cultivated by adopting the LED lamps combined by the red light and the blue light, so that the broccoli sprout vegetables have a remarkable promoting effect on improving the content of glucosinolate, and the medicinal and health-care effects of the broccoli sprout vegetables are enhanced.

Description

Method for increasing glucosinolate content of broccoli sprouting vegetable

Technical Field

The invention relates to a cultivation technology of broccoli sprouting vegetables, in particular to a method for improving glucosinolates in the broccoli sprouting vegetables, and belongs to the technical field of cultivation.

Background

The sprouting vegetable is commonly called as 'sprout', and generally refers to sprouting vegetables such as tender shoots, sprouts balls, young tips or young stems and the like which can be eaten and cultured by using plant seeds or other nutritive bodies under certain conditions. The crisp-fried chicken has fresh, tender, sweet and crisp mouthfeel and unique flavor, contains a large amount of substances beneficial to human health, such as VC, glucosinolate, flavonoid compounds, phenolic substances and the like, and is very popular with people. The functional components of broccoli sprouting vegetable are dozens of times of mature broccoli inflorescence. The intake of broccoli is closely related to the decrease of many diseases such as cancer, cardiovascular diseases and neurodegenerative diseases. For example, sulforaphane, as an aliphatic glucosinolate, is a natural active substance with strong anticancer activity, and the degradation product is isothiocyanate, mainly sulforaphane, which can strongly induce phase II enzyme to inhibit and decompose carcinogens, and is the natural active ingredient with the strongest anticancer activity found in vegetables so far.

As a 4 th generation novel illumination light source, a Light Emitting Diode (LED) has the advantages of light weight, small volume, long service life, low heat generation, high brightness, low radiation and high efficiency. Nowadays, with the continuous development of facility agriculture and plant factories and the demand of people for food safety, the improvement of the yield and quality of vegetables through light environment regulation and control technology in vegetable production becomes a hot spot of modern agricultural production research. The use of LED light sources of specific wavelengths in plant factories facilitates the production of maximized vegetable yields, regulation of morphology, optimization of flavor and synthesis of pigments, and the accumulation of bioactive substances beneficial to human health.

Few reports have been made of methods for increasing the glucosinolate content of broccoli sprouts under different light-to-ligand conditions.

Disclosure of Invention

Aiming at the phenomenon, the invention aims to improve the content of glucosinolate and enhance the medicinal and health-care effects of broccoli sprouting vegetables by cultivating the broccoli sprouting vegetables under the illumination of red and blue light LEDs.

The technical scheme of the invention is as follows: a method for improving glucosinolate content and organic selenium content of broccoli sprouting vegetables is characterized in that broccoli sprouting vegetables are cultivated under red and blue light LED illumination, red and blue light LEDs are used for supplementing light for 12-14 hours every day, and illumination intensity is kept at 50 +/-5 mu mol.m^-2·s^-1The red light wavelength is 650-660nm, the blue light wavelength is 450-460nm, and the photosynthetic photon density ratio of the red light to the blue light is 1:2(1R2B) or 1:1(1R1B) or 2:1(2R 1B).

The invention has the beneficial effects that: (1) according to the method, the broccoli sprouting vegetable is cultivated by adopting the LED lamps combined by the red light and the blue light in a matching manner, so that the method has a remarkable promoting effect on improving the glucosinolate content of the broccoli sprouting vegetable, and innovations are made and the technology for improving the glucosinolate content of the broccoli sprouting vegetable is realized; (2) the contents of glucoraphanin, aliphatic glucosinolate and total glucosinolate are obviously improved; 3) the glucosinolate content of the bud seedling vegetable in the broccoli is improved and controlled by artificial light quality regulation, so that the method is favorable for market promotion and generates great economic benefit.

Detailed Description

The above summary of the present invention is described in further detail below with reference to specific embodiments, but it should not be understood that the scope of the above subject matter of the present invention is limited to the following examples. Various substitutions and alterations can be made without departing from the technical idea of the invention as described above, according to the common technical knowledge and conventional means in the field, and the scope of the invention is covered.

Example 1

(1) Test method

The experiment was carried out at the gardening academy of southern China agricultural university from 11 to 12 months in 2018. Weighing 10g of broccoli seeds with good plumpness, uniform size and no damage, disinfecting the broccoli seeds for 15min by using a 5% sodium hypochlorite solution, soaking the broccoli seeds for 5 hours by using tap water, uniformly spreading the broccoli seeds on a cotton pad after the broccoli seeds fully absorb water and the seed coats fully expand, paving two layers of gauze on the cotton, paving a layer of 35 x 25 filter paper on the cotton pad, and spraying tap water on the seedling tray (the length of the bottom is equal to the length of the bottom, and the width of the bottom is equal to 35 x 25) which is thoroughly soaked. After 4 days of light-shielding culture, the culture medium is respectively irradiated under different lights, namely white light, 1R1B, 1R2B and 2R 1B. There were four treatments, each of which was repeated four times. The relative humidity in the culture room is controlled at about 80%, the temperature is (25 +/-2) DEG C, and the illumination is 16h d^-1Culturing, sowing, and sampling seven days later.

(2) Test results and analysis

HPLC detection for comparison of contents of various glucosinolates in broccoli sprout vegetables

As can be seen from the table, the glucoraphanin content of the broccoli sprout treated by the red-blue light ratio combination is significantly higher than that of the broccoli sprout treated by the white light. The glucoraphanin spread of 1R1B, 1R2B, and 2R1B was 31.09%, 49.49%, and 31.32%. 1R2B promotes the increase of the total glucosinolate content, and mainly promotes the accumulation of the aliphatic glucosinolate content in broccoli sprouting vegetables. The 1R1B and 2R1B treatments increased the broccoli aliphatic thioglycoside content while decreasing the indole thioglycoside content by 4.66% and 13.57%.

Claims

1. A method for improving the glucosinolate content in broccoli sprout vegetables is characterized in that the broccoli sprout vegetables are cultivated under the illumination of red and blue light LEDs.

2. The method for increasing glucosinolate content in broccoli sprouting vegetables according to claim 1 wherein the red and blue LED is used for 16 hours a day with the illumination intensity maintained at 50 ± 5 μmol-m^-2·s^-1。

3. The method as claimed in claim 1, wherein the red wavelength of the red-blue LED is 650-660nm, and the blue wavelength of the red-blue LED is 450-460 nm.

4. The method of claim 1, wherein the ratio of the red light quantum density to the blue light quantum density of the red light LED to the blue light LED is 1:2(1R2B) or 1:1(1R1B) or 2:1(2R 1B).