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| 西兰花生长过程中花球抗氧化活性及相关成分变化 | |
| 引用本文： | 关文强,张怡,刘莉莉,孙德岭. 西兰花生长过程中花球抗氧化活性及相关成分变化[J]. 天津农业科学, 2012, 18(4): 1-3 |
| 作者姓名： | 关文强 张怡 刘莉莉 孙德岭 |
| 作者单位： | 1. 天津科润农业科技股份公司蔬菜研究所,天津300382;天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134 2. 天津市产品质量监督检测技术研究院,天津,300384 3. 天津科润农业科技股份公司蔬菜研究所,天津,300382 |
| 基金项目： | 国家大宗蔬菜产业技术体系花椰菜育种(CARS-25-A-13) |
| 摘 要： | 研究了西兰花花球生长发育过程中的抗氧化活性和主要营养功能成分的变化,为西兰花合理生产和消费提供参考。结果表明,西兰花花球在生长过程中抗氧化活性及营养功能成分不断增加。商业采收期时,西兰花中几种成分含量的高低顺序是花青素、多酚、类黄酮、Vc、叶绿素a和b、类胡萝卜素。在花球发育过程中,类胡萝卜素和花青素含量分别增加11.9倍和10.9倍,其次是叶绿素含量增加6倍左右。其他成分增加幅度较小,Vc、类黄酮、可溶性固形物分别增加2.44倍、1.44倍、1.54倍,总酚含量增加不大。 |
| 关 键 词： | 西兰花 抗氧化活性 营养成分 |
Preliminary Study on Antioxidant Activity and Relative Components of Broccoli during Growth |
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| GUAN Wen-qiang , ZHANG Yi , LIU Li-li , SUN De-ling. Preliminary Study on Antioxidant Activity and Relative Components of Broccoli during Growth[J]. Tianjin Agricultural Sciences, 2012, 18(4): 1-3 | |
| Authors: | GUAN Wen-qiang ZHANG Yi LIU Li-li SUN De-ling |
| Affiliation: | 1 (1.Tianjin Vegetable Research Institute,Tianjin Kerun Agricultural Limited Corporation,Tianjin 300382,China; 2. Tianjin Key Laboratory of Food Biotechnology,Department of Biotechnology and Food Sciences, Tianjin Commerce University, Tianjin 300134,China; 3. Tianjin Product Quality Inspection Technology Research Institute, Tianjin 300384, China) |
| Abstract: | The antioxidant activity and nutritional components of broccoli during growing periods were determined, which will supply reference for proper production and consumption of broccoli. The results showed that antioxidant activity and content of relative nutritional components increased during the floret growth of broccoli. The content of compounds orderly was anthocyanin, total polyphenols,flavonoid, vitamin C, chlorophyll. During the growth of floret, carotenoid and anthocyanin increased to 11.9 and 10.9 times, and chlorophyll increased to 6 times. The increase rate of other components was smaller. Vc, flavonoid, soluble solid content (SSC) increased to 2.44,1.44,1.54 times, while total polyphenols didn’t change significantly. |
| Keywords: | broccoli antioxidant activity nutritional component |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |