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Abstract The seed， leaf and root parts of three turnip （Brassica rapa L.） cultivars were analyzed for glucosinolates. The component and concentration of glucosinolates in the three cultivars were also analyzed at different growing stages. Eight kinds of glucosinolates were tested in turnip. They were PRO， NAP， 4OH， GBN， GBC， NAS， 4ME and NEO， respectively. The contents and kinds of glucosinolates varied at different growing stages. The content of NAS was the highest in the seed， GBC and NEO contents were the highest in the seedling， GBN and NEO contents were the highest in the leaf， while the highest NAS content was in the root.
Key words Turnip； Glucosinolates； Seed； Leaf； Root
Turnip （Brassica rapa L.） is a kind of biennial plant in turnip subspecies， turnip species in Brassica of Cruciferae， also known as Yuangen and Qiamagu. It is cultivated in various areas in China. Turnip has a long cultivation history in China， and it was called Feng in the times of old， and became an important vegetable from the Western Han Dynasty[1]. The main edible part is the underground root part， which looks like radish. The underground root part is circular or in the shape of a long cone， with yellow or white flesh， and the skin is white， red， green or yellow. It tastes slightly sweet and spicy. Turnip contains multiple functional components， including glucosinolates， volatile oils， flavones and polysaccharides， which have an antifatigue effect， and exhibit remarkable efficacy on inappetence， dyspepsia， jaundice， acute mastitis and furuncle. The antihypoxic function of turnip is especially remarkable， and widely applied in plateau areas in Tibet[2-4].
Glucosinolates widely exist in cruciferous vegetables， and are metabolic derivatives in the synthesis of amino acids in cruciferous plants. The flavor and odor of cruciferous vegetables are closely related to glucosinolate content. Different cruciferous vegetables differ in kinds and amounts of glucosinolates. Different glucosinolates and their degradation products have different physiological functions in human body[5-9]. It is known that there are about 15 kinds of glucosinolates existing in Cruciferae， which are mainly divided into the aliphatic， aromatic and indole glucosinolates. Different cruciferous vegetables differ in the kinds of characteristic glucosinolates. Chinese cabbage mainly contains aliphatic and indole glucosinolates， such as NAP， GBN and PRO， and the content of NAP is the highest in the seed[10-11]. Cauliflower contains NEO and GBC mainly[12]. In broccoli， the main glucosinolate components are RAA， GBC and NEO[13]. Brassica oleracea mainly contained such glucosinolate components as IBE， SIN and GBC[14-16]. Cabbage mustard takes NAP， GBC and NEO as its main glucosinolate component[17]. The kinds and contents of glucosinolates in turnip also have been reported. Sun et al.[18]identified and compared the glucosinolates in the aboveground and underground parts of two turnip cultivars. They identified 10 kinds of different glucosinolates， and found that the contents in the aboveground part were all higher than those in the underground part， and the two turnip cultivars differed in the kinds of glucosinolates. LEE et al.[19]analyzed the intact and desulfo glucosinolates in 48 vegetable and forage turnip cultivars， and 11 glucosinolates were indentified. However， few studies have been conducted on the variation of glucosinolates at different growing stages.
In this study， the contents of glucosinolates in three turnip cultivars at different growing stages were analyzed， so as to find the variation laws. This study will provide reference basis for the breeding of turnip and the utilization of glucosinolates .
Materials and Methods
Experimental materials
The three turnip cultivars were redskin whiteflesh round turnip （P1）， redskin yellowflesh round turnip （P2）， and yellowskin yellowflesh long turnip （P3）. The seeds were provided by Hengshui Seed Company.
Experimental methods
The seeds of the three turnip cultivars were sown， respectively. When the plants grew for 15 and 25 d （seedling stage）， all the aboveground leaves were collected； and when the plants grew for 35， 55 and 85 d， all the aboveground leaves and the underground root part were collected. Each sample had three replicates.
Determination of items
Extraction of glucosinolates
The seeds， fresh leaves and roots of turnip were washed， weighed and vacuum freeze dried. Then， 0.2 g of the dried sample was weighed and added into a 15ml plastic tube. Into the tube， 0.25 ml of TRO as internal standard was added， and 5 ml of boiling methanol was then rapidly added. The mixture was heated in a water bath at 80 ℃ for 20 min， with vortex once every 4-5 min. Centrifugation was performed at 3 000 r/min for 10 min， and the supernatant was added into a 15ml plastic tube which was then placed in an ice bath. The precipitate was then extracted with 70% methanol for two times. The supernatants were merged， giving the sample solution.
A disposable 3ml injector was added with glass wool which was compacted. The injector was placed on a test tube， followed by the addition of 2 ml of DEAE solution， washing with 2 ml of double distilled water and addition of 2 ml of sample solution. When the sample solution stopped dropping off， 0.02 mol/L NaAc solution was added. When there was no liquid dropping off， the injector was transferred to another test tube， followed by the addition of 75 μl of sulfatase solution and sealing for enzymolysis at room temperature for over 16 h. Washing was performed for three times with double distilled water， 0.5 ml each time. The liquid was transferred to the test tube by pressing the injector. The liquid in the test tube was filtered with 0.45 μm filter membrane and transferred to the little glass bottle for LC detection. The liquid was preserved at -20 ℃ for later detection. Analyses of glucosinolates
HPLC analysis condition： Waters C18 chromatographic column， 3.9 mm×150 mm， 4 μm； detection wavelength： 229 nm； column temperature： 25 ℃； sample volume： 10 μl； flow rate of mobile phase： 1.0 ml/min. The gradient elution program is shown in Table 1. The mobile phase was prepared by dissolving 0.5 g of tetramethylammonium chloride （TMACl） in 1 L of water （18.2 MΩ·cm）， mixing and vacuum filtration. The mobile phase B was prepared by dissolving 0.5 g of tetramethylammonium chloride （TMACl） in 0.8 L of water （18.2 MΩ·cm）， adding 200 ml of chromatographically pure acetonitrile， mixing and vacuum filtration. TRO was used as the internal standard， and glucosinolate components were quantitatively determined according to the retention time and peak area. The contents of glucosinolates （μmol/g DW） were calculated according to the internal standard and response factor.
Results and Analysis
Kinds of glucosinolates in turnip
The kinds of glucosinolates in the seed， the leaf at seedling and growing stages and the underground root part of turnip were investigated. Fig. 1 shows the liquid chromatograms of glucosinolates in different parts of yellowskin yellowflesh turnip （P3）. It could be seen that there were eight kinds of glucosinolates in different parts of turnip， i.e.， PRO， NAP， 4OH， GBN， GBC， NAS， 4ME and NEO. Different parts differed in the main kinds of glucosinolates. In the seed of turnip， the contents of glucosinolates ranked as PRO>GBN>NAP>4OH>NAS>GBC>4ME>NEO， the redskin whiteflesh round turnip （P1） was in accordance with the yellowskin yellowflesh long turnip （P3）， while the redskin yellowflesh round turnip （P2） had GBN and 4OH contents higher than PRO and NAP， respectively. In the leaf， the contents ranked as NEO>GBN>PRO>GBC>4ME>NAP>NAS>4OH for P1， GBN>PRO>NEO>GBC>NAP>NAS>4ME>4OH for P2， and NEO>PRO>GBN>NAP>4ME>NAS>GBC>4OH for P3. In the root part， the contents ranked as NAS>PRO>NAP>GBN>4OH>NEO>GBC>4ME for P1， NAS>PRO>GBN>NAP>4OH>GBC>NEO>4ME for P2， and NAS>PRO>GBN>NAP>NEO>4OH>GBC>4ME for P3. The seed part mainly contained aliphatic glucosinolates， the root part contained the most aromatic glucosinolates， and the leaf part had the highest indole glucosinolate contents.
Variation of total glucosinolate content in different parts of turnip
The total content of glucosinolates in turnip varied according to different growing stages. After seed germination， the total content of glucosinolates decreased， and the total content of glucosinolates fluctuated in the leaf at different growing stages， but within a small range， basically the same for the three varieties. At the final harvest time （85 d）， the content in the redskin whiteflesh round turnip （P1） decreased， while the contents in the redskin yellowflesh round turnip （P2） and yellowskin yellowflesh long turnip （P3） increased. The variation of total glucosinolates in the root of turnip differed from that in the leaf. On the 35th day during the growing period， the root part began to grow， and the total content of glucosinolates reached the highest value， and with the expansion of the root part， the content of glucosinolates decreased gradually. At the harvest time， the total content of glucosinolates in the seed was lower than that in the seed. The three cultivars performed the same. Kinds and contents of glucosinolates in different parts of turnip and at different growing stages
The seed of the three cultivars all had the highest PRO and GBN contents， over 9 μmol/g DW， followed by NAP， 4OH and NAS， and the contents of NEO， 4ME and GBC were lower， lower than 1 μmol/g DW. After germination， the GBN content in the leaf decreased remarkably， the contents of 4OH and NAP decreased， the contents of NEO and GBC increased， and the content of PRO was still higher. The aboveground leaf and the underground root parts had the same kinds of glucosinolates， but differed in the contents of glucosinolates. In the root part， the NAS content increased remarkably， accounting for over 50% of the total content of glucosinolates， with a maximum value of 62.7%， and then， the content was on the decrease with the growing period， but within a small range. The NEO content was also on the decrease， and the reduction was more remarkable， reaching 83.5%， while the contents of PRO， NAP and 4OH were on the increase with the growing period. However， GBC and 4ME contents had no remarkable variation.
Conclusions
In this study， eight kinds of glucosinolates were identified from the three turnip cultivars， including three kinds of aliphatic glucosinolates， four kinds of indole glucosinolates， and one kind of aromatic glucosinolates. The three cultivars differed in the total content of glucosinolates and the contents of different kinds of glucosinolates.
The results of this study showed that at different growing stages， the contents of different kinds of glucosinolates varied. The total content of glucosinolates in turnip （on a dry base） was the highest in the root on the 35th day， followed the seed and the leaf sequentially. The total content of glucosinolates in the same part of turnip varied according to different growing stages. The total content of glucosinolates in the root part was the highest on the 35th day， and then decreased. The total content of glucosinolates in the leaf had no remarkable variation in the growing period. The content of the same glucosinolate differed in the seed， seedling， leaf and root part of turnip. The same part of plant had different contents of the same glucosinolate at different growing stages.
References
[1]GONG Z. Reinvestigation of early cultivation history of turnip： Discussion with professor YuXin[J]. Agricultural History of China，2014（5）： 25-33. （in Chinese）
[2]LI YS， LIAN LN， A XN. Advance in the study on the chemical constituents and biological activity of the Brassica rapa L.[J]. Lishizhen Medicine and Materia Medica Research，2013，24（9）： 2247-2249. （in Chinese） [3]YANG YD. Study on preparation and component analysis of polysaccharides from Tibetan herb turnip and its antiacute hypobaric injury effect[D]. Chengdu： Chengdu University of TCM， 2013. （in Chinese）
[4]LIU YF， GONG LX， LIU LL， et al. Determination on nutritional content of Tibetan turnip （Brassica rapa L.） and experimental study on improvement of mice hypoxia tolerance[J]. Science and Technology of Food Industry， 2012， 33（9）： 412-416. （in Chinese）
[5]STOEWSAND GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables： A review[J]. Food Chem Oxic， 1995， 33（6）： 537-543.
[6]ADARSHPAL V， GEETANJALI R， TARUNPREETSINGH T， et al. Bioprotective effects of glucosinolates： A review[J]. LWTFood Science and Technology， 2009， 42： 1561-1572.
[7]JAHANGIR M， ABDELFARID IB， KIM HK， et al. Healthy and unhealthy plants： The effect of stress on the metabolism of Brassicaceae[J]. Environmental and Experimental Botany， 2009， 67： 23-33.
[8]MANCHALI S， KOTAMBALLI N， MURTHY C， et al. Crucial facts about health benefits of popular cruciferous vegetables[J]. Journal of Functional Foods， 2012（4）： 94-106.
[9]DINKOVAKOSTOVA AT， KOSTOV RV. Glucosinolates and isothiocyanates inhealth and disease[J].Trends in Molecular Medicine， 2012， 18（6）： 337-347.
[10]HONGE Y， KIM SJ， KIM GH. Identification and quantitative determination of glucosinolates in seeds and edible parts of Korean Chinese cabbage[J].Food Chemistry， 2011， 128： 1115-1120.
[11]LIAO YC， SONG M， WANG H， et al. Glucosinolate profile and accumulation in Brassica campestris L. ssp. pekinensis[J]. Acta Horticulturae Sinica， 2011， 38（5）： 963-969. （in Chinese）
[12]DING YH， SONG SH， ZHAO XZ， et al. Analysis of glucosinolate components and contents in different cauliflower types [J]. China Vegetables， 2015（12）： 38-43. （in Chinese）
[13]DING YH， HE HJ， SONG XH， et al. Glucosinolate component and content analysis of different broccoli varieties[J]. Journal of Changjiang Vegetables， 2015（20）： 70-74. （in Chinese）
[14]HU LP， LIU GM， KANG JG， et al. Glucosinolate profile and content analysis of different cabbage （Brassica oleracea L. var. capitata L.） Varieties[J]. China Vegetables， 2015（6）： 42-47. （in Chinese）
[15]SI Y， CHEN GJ， LEI JJ， et al. Analysis on composition and content of glucosinolates in different genotypes of Brassica oleracea[J]. China Vegetables， 2009（6）： 7-13. （in Chinese）
[16]DONG L， REN XS， LI CQ， et al. Glucosinolate profile and accumulation in cabbages[J]. Journal of Southwest University： Natural Science Edition， 2012， 34（12）： 34-38. （in Chinese）
[17]HE HJ， CHEN H， SCHNILZLER WH. Glucosinolate composition and contents in Brassica vegetables[J]. Scientia Agricultura Sinica， 2002， 35（2）： 192-197. （in Chinese）
[18]SUN WY， HE HJ， ZHANG HY， et al. Components and concentration of glucosinolates in shoots and roots of different turnip cultivars[J]. China Vegetables， 2009（4）： 35-39. （in Chinese）
[19]LEE JG， BONNEMA GJ， ZHANG NW， et al. Evaluation of glucosinolate variation in a collection of turnip （Brassica rapa） germplasm by the analysis of intact and desulfo glucosinolates[J]. Journal of Agricultural and Food Chemistry， 2013， 61： 3984-3993.
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU
Key words Turnip； Glucosinolates； Seed； Leaf； Root
Turnip （Brassica rapa L.） is a kind of biennial plant in turnip subspecies， turnip species in Brassica of Cruciferae， also known as Yuangen and Qiamagu. It is cultivated in various areas in China. Turnip has a long cultivation history in China， and it was called Feng in the times of old， and became an important vegetable from the Western Han Dynasty[1]. The main edible part is the underground root part， which looks like radish. The underground root part is circular or in the shape of a long cone， with yellow or white flesh， and the skin is white， red， green or yellow. It tastes slightly sweet and spicy. Turnip contains multiple functional components， including glucosinolates， volatile oils， flavones and polysaccharides， which have an antifatigue effect， and exhibit remarkable efficacy on inappetence， dyspepsia， jaundice， acute mastitis and furuncle. The antihypoxic function of turnip is especially remarkable， and widely applied in plateau areas in Tibet[2-4].
Glucosinolates widely exist in cruciferous vegetables， and are metabolic derivatives in the synthesis of amino acids in cruciferous plants. The flavor and odor of cruciferous vegetables are closely related to glucosinolate content. Different cruciferous vegetables differ in kinds and amounts of glucosinolates. Different glucosinolates and their degradation products have different physiological functions in human body[5-9]. It is known that there are about 15 kinds of glucosinolates existing in Cruciferae， which are mainly divided into the aliphatic， aromatic and indole glucosinolates. Different cruciferous vegetables differ in the kinds of characteristic glucosinolates. Chinese cabbage mainly contains aliphatic and indole glucosinolates， such as NAP， GBN and PRO， and the content of NAP is the highest in the seed[10-11]. Cauliflower contains NEO and GBC mainly[12]. In broccoli， the main glucosinolate components are RAA， GBC and NEO[13]. Brassica oleracea mainly contained such glucosinolate components as IBE， SIN and GBC[14-16]. Cabbage mustard takes NAP， GBC and NEO as its main glucosinolate component[17]. The kinds and contents of glucosinolates in turnip also have been reported. Sun et al.[18]identified and compared the glucosinolates in the aboveground and underground parts of two turnip cultivars. They identified 10 kinds of different glucosinolates， and found that the contents in the aboveground part were all higher than those in the underground part， and the two turnip cultivars differed in the kinds of glucosinolates. LEE et al.[19]analyzed the intact and desulfo glucosinolates in 48 vegetable and forage turnip cultivars， and 11 glucosinolates were indentified. However， few studies have been conducted on the variation of glucosinolates at different growing stages.
In this study， the contents of glucosinolates in three turnip cultivars at different growing stages were analyzed， so as to find the variation laws. This study will provide reference basis for the breeding of turnip and the utilization of glucosinolates .
Materials and Methods
Experimental materials
The three turnip cultivars were redskin whiteflesh round turnip （P1）， redskin yellowflesh round turnip （P2）， and yellowskin yellowflesh long turnip （P3）. The seeds were provided by Hengshui Seed Company.
Experimental methods
The seeds of the three turnip cultivars were sown， respectively. When the plants grew for 15 and 25 d （seedling stage）， all the aboveground leaves were collected； and when the plants grew for 35， 55 and 85 d， all the aboveground leaves and the underground root part were collected. Each sample had three replicates.
Determination of items
Extraction of glucosinolates
The seeds， fresh leaves and roots of turnip were washed， weighed and vacuum freeze dried. Then， 0.2 g of the dried sample was weighed and added into a 15ml plastic tube. Into the tube， 0.25 ml of TRO as internal standard was added， and 5 ml of boiling methanol was then rapidly added. The mixture was heated in a water bath at 80 ℃ for 20 min， with vortex once every 4-5 min. Centrifugation was performed at 3 000 r/min for 10 min， and the supernatant was added into a 15ml plastic tube which was then placed in an ice bath. The precipitate was then extracted with 70% methanol for two times. The supernatants were merged， giving the sample solution.
A disposable 3ml injector was added with glass wool which was compacted. The injector was placed on a test tube， followed by the addition of 2 ml of DEAE solution， washing with 2 ml of double distilled water and addition of 2 ml of sample solution. When the sample solution stopped dropping off， 0.02 mol/L NaAc solution was added. When there was no liquid dropping off， the injector was transferred to another test tube， followed by the addition of 75 μl of sulfatase solution and sealing for enzymolysis at room temperature for over 16 h. Washing was performed for three times with double distilled water， 0.5 ml each time. The liquid was transferred to the test tube by pressing the injector. The liquid in the test tube was filtered with 0.45 μm filter membrane and transferred to the little glass bottle for LC detection. The liquid was preserved at -20 ℃ for later detection. Analyses of glucosinolates
HPLC analysis condition： Waters C18 chromatographic column， 3.9 mm×150 mm， 4 μm； detection wavelength： 229 nm； column temperature： 25 ℃； sample volume： 10 μl； flow rate of mobile phase： 1.0 ml/min. The gradient elution program is shown in Table 1. The mobile phase was prepared by dissolving 0.5 g of tetramethylammonium chloride （TMACl） in 1 L of water （18.2 MΩ·cm）， mixing and vacuum filtration. The mobile phase B was prepared by dissolving 0.5 g of tetramethylammonium chloride （TMACl） in 0.8 L of water （18.2 MΩ·cm）， adding 200 ml of chromatographically pure acetonitrile， mixing and vacuum filtration. TRO was used as the internal standard， and glucosinolate components were quantitatively determined according to the retention time and peak area. The contents of glucosinolates （μmol/g DW） were calculated according to the internal standard and response factor.
Results and Analysis
Kinds of glucosinolates in turnip
The kinds of glucosinolates in the seed， the leaf at seedling and growing stages and the underground root part of turnip were investigated. Fig. 1 shows the liquid chromatograms of glucosinolates in different parts of yellowskin yellowflesh turnip （P3）. It could be seen that there were eight kinds of glucosinolates in different parts of turnip， i.e.， PRO， NAP， 4OH， GBN， GBC， NAS， 4ME and NEO. Different parts differed in the main kinds of glucosinolates. In the seed of turnip， the contents of glucosinolates ranked as PRO>GBN>NAP>4OH>NAS>GBC>4ME>NEO， the redskin whiteflesh round turnip （P1） was in accordance with the yellowskin yellowflesh long turnip （P3）， while the redskin yellowflesh round turnip （P2） had GBN and 4OH contents higher than PRO and NAP， respectively. In the leaf， the contents ranked as NEO>GBN>PRO>GBC>4ME>NAP>NAS>4OH for P1， GBN>PRO>NEO>GBC>NAP>NAS>4ME>4OH for P2， and NEO>PRO>GBN>NAP>4ME>NAS>GBC>4OH for P3. In the root part， the contents ranked as NAS>PRO>NAP>GBN>4OH>NEO>GBC>4ME for P1， NAS>PRO>GBN>NAP>4OH>GBC>NEO>4ME for P2， and NAS>PRO>GBN>NAP>NEO>4OH>GBC>4ME for P3. The seed part mainly contained aliphatic glucosinolates， the root part contained the most aromatic glucosinolates， and the leaf part had the highest indole glucosinolate contents.
Variation of total glucosinolate content in different parts of turnip
The total content of glucosinolates in turnip varied according to different growing stages. After seed germination， the total content of glucosinolates decreased， and the total content of glucosinolates fluctuated in the leaf at different growing stages， but within a small range， basically the same for the three varieties. At the final harvest time （85 d）， the content in the redskin whiteflesh round turnip （P1） decreased， while the contents in the redskin yellowflesh round turnip （P2） and yellowskin yellowflesh long turnip （P3） increased. The variation of total glucosinolates in the root of turnip differed from that in the leaf. On the 35th day during the growing period， the root part began to grow， and the total content of glucosinolates reached the highest value， and with the expansion of the root part， the content of glucosinolates decreased gradually. At the harvest time， the total content of glucosinolates in the seed was lower than that in the seed. The three cultivars performed the same. Kinds and contents of glucosinolates in different parts of turnip and at different growing stages
The seed of the three cultivars all had the highest PRO and GBN contents， over 9 μmol/g DW， followed by NAP， 4OH and NAS， and the contents of NEO， 4ME and GBC were lower， lower than 1 μmol/g DW. After germination， the GBN content in the leaf decreased remarkably， the contents of 4OH and NAP decreased， the contents of NEO and GBC increased， and the content of PRO was still higher. The aboveground leaf and the underground root parts had the same kinds of glucosinolates， but differed in the contents of glucosinolates. In the root part， the NAS content increased remarkably， accounting for over 50% of the total content of glucosinolates， with a maximum value of 62.7%， and then， the content was on the decrease with the growing period， but within a small range. The NEO content was also on the decrease， and the reduction was more remarkable， reaching 83.5%， while the contents of PRO， NAP and 4OH were on the increase with the growing period. However， GBC and 4ME contents had no remarkable variation.
Conclusions
In this study， eight kinds of glucosinolates were identified from the three turnip cultivars， including three kinds of aliphatic glucosinolates， four kinds of indole glucosinolates， and one kind of aromatic glucosinolates. The three cultivars differed in the total content of glucosinolates and the contents of different kinds of glucosinolates.
The results of this study showed that at different growing stages， the contents of different kinds of glucosinolates varied. The total content of glucosinolates in turnip （on a dry base） was the highest in the root on the 35th day， followed the seed and the leaf sequentially. The total content of glucosinolates in the same part of turnip varied according to different growing stages. The total content of glucosinolates in the root part was the highest on the 35th day， and then decreased. The total content of glucosinolates in the leaf had no remarkable variation in the growing period. The content of the same glucosinolate differed in the seed， seedling， leaf and root part of turnip. The same part of plant had different contents of the same glucosinolate at different growing stages.
References
[1]GONG Z. Reinvestigation of early cultivation history of turnip： Discussion with professor YuXin[J]. Agricultural History of China，2014（5）： 25-33. （in Chinese）
[2]LI YS， LIAN LN， A XN. Advance in the study on the chemical constituents and biological activity of the Brassica rapa L.[J]. Lishizhen Medicine and Materia Medica Research，2013，24（9）： 2247-2249. （in Chinese） [3]YANG YD. Study on preparation and component analysis of polysaccharides from Tibetan herb turnip and its antiacute hypobaric injury effect[D]. Chengdu： Chengdu University of TCM， 2013. （in Chinese）
[4]LIU YF， GONG LX， LIU LL， et al. Determination on nutritional content of Tibetan turnip （Brassica rapa L.） and experimental study on improvement of mice hypoxia tolerance[J]. Science and Technology of Food Industry， 2012， 33（9）： 412-416. （in Chinese）
[5]STOEWSAND GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables： A review[J]. Food Chem Oxic， 1995， 33（6）： 537-543.
[6]ADARSHPAL V， GEETANJALI R， TARUNPREETSINGH T， et al. Bioprotective effects of glucosinolates： A review[J]. LWTFood Science and Technology， 2009， 42： 1561-1572.
[7]JAHANGIR M， ABDELFARID IB， KIM HK， et al. Healthy and unhealthy plants： The effect of stress on the metabolism of Brassicaceae[J]. Environmental and Experimental Botany， 2009， 67： 23-33.
[8]MANCHALI S， KOTAMBALLI N， MURTHY C， et al. Crucial facts about health benefits of popular cruciferous vegetables[J]. Journal of Functional Foods， 2012（4）： 94-106.
[9]DINKOVAKOSTOVA AT， KOSTOV RV. Glucosinolates and isothiocyanates inhealth and disease[J].Trends in Molecular Medicine， 2012， 18（6）： 337-347.
[10]HONGE Y， KIM SJ， KIM GH. Identification and quantitative determination of glucosinolates in seeds and edible parts of Korean Chinese cabbage[J].Food Chemistry， 2011， 128： 1115-1120.
[11]LIAO YC， SONG M， WANG H， et al. Glucosinolate profile and accumulation in Brassica campestris L. ssp. pekinensis[J]. Acta Horticulturae Sinica， 2011， 38（5）： 963-969. （in Chinese）
[12]DING YH， SONG SH， ZHAO XZ， et al. Analysis of glucosinolate components and contents in different cauliflower types [J]. China Vegetables， 2015（12）： 38-43. （in Chinese）
[13]DING YH， HE HJ， SONG XH， et al. Glucosinolate component and content analysis of different broccoli varieties[J]. Journal of Changjiang Vegetables， 2015（20）： 70-74. （in Chinese）
[14]HU LP， LIU GM， KANG JG， et al. Glucosinolate profile and content analysis of different cabbage （Brassica oleracea L. var. capitata L.） Varieties[J]. China Vegetables， 2015（6）： 42-47. （in Chinese）
[15]SI Y， CHEN GJ， LEI JJ， et al. Analysis on composition and content of glucosinolates in different genotypes of Brassica oleracea[J]. China Vegetables， 2009（6）： 7-13. （in Chinese）
[16]DONG L， REN XS， LI CQ， et al. Glucosinolate profile and accumulation in cabbages[J]. Journal of Southwest University： Natural Science Edition， 2012， 34（12）： 34-38. （in Chinese）
[17]HE HJ， CHEN H， SCHNILZLER WH. Glucosinolate composition and contents in Brassica vegetables[J]. Scientia Agricultura Sinica， 2002， 35（2）： 192-197. （in Chinese）
[18]SUN WY， HE HJ， ZHANG HY， et al. Components and concentration of glucosinolates in shoots and roots of different turnip cultivars[J]. China Vegetables， 2009（4）： 35-39. （in Chinese）
[19]LEE JG， BONNEMA GJ， ZHANG NW， et al. Evaluation of glucosinolate variation in a collection of turnip （Brassica rapa） germplasm by the analysis of intact and desulfo glucosinolates[J]. Journal of Agricultural and Food Chemistry， 2013， 61： 3984-3993.
Editor： Yingzhi GUANG Proofreader： Xinxiu ZHU