萝卜芥子油苷组分及含量的分析

 采用HPLC-MS联用分析法，对‘心里美’萝卜（Raphanus sativus L.）芽、叶片以及肉质根中芥子油苷的组分与含量进行了鉴定和分析。结果表明，萝卜芽、叶片和根的芥子油苷组分相同，均检测出8种芥子油苷，其中脂肪族芥子油苷5种（4-甲基亚磺酰基-3-丁烯基芥子油苷、2-羟基-3-丁烯基芥子油苷、乙基芥子油苷、4-甲硫基-3-丁烯基芥子油苷和6-庚烯基芥子油苷），吲哚族芥子油苷3种（1-甲氧吲哚基-3-甲基芥子油苷、吲哚基-3-甲基芥子油苷和4-羟基吲哚基-3-甲基芥子油苷）。芥子油苷含量在萝卜芽、叶片和肉质根中差异很大，肉质根中芥子油苷的总含量高于萝卜芽和叶片。在肉质根和芽中，4-甲硫基-3-丁烯基芥子油苷是主要的芥子油苷，分别占芥子油苷总含量的75.5%和71.5%；而在叶片中，吲哚基-3-甲基芥子油苷是主要芥子油苷，占芥子油苷总含量的57.1%。

Analysis of Glucosinolate Composition and Content in Radish

The composition and content of glucosinolates (GSs) in sprouts, leaves and edible roots of radish （Raphanus sativus L.） were analyzed by HPLC-MS. A total of eight GSs were identified in different tissues of radish, including five aliphatic GSs (4-methylsulfinyl-3-butenyl GS, 2-hydroxy-3-butenyl GS, ethyl GS, 4-methylthio-3-butenyl GS and 6-heptenyl GS) and three indole GSs (1-methoxyindol-3-ylmethyl GS, indol-3-ylmethyl GS, 4-hrdroxyindol-3-ylmethyl GS). Remarkable differences in glucosinolate profiles in sprouts, leaves and edible roots of radish were observed. The contents of total GSs in the sprouts and edible roots were higher than in the leaves. The major GS in edible roots and sprouts was 4-methylthio-3-butenyl GS, accounting for 75.5% and 71.5% of the total GSs, respectively. Indol-3-ylmethyl GS was the major GS in radish leaves, accounting for 57.1% of the total leaf GSs.