Glucosinolate content of Brassica vegetables-Chinese cabbages Pe-tsai (Brassica pekinensis) and Pak-choi (Brassica chinensis)
✍ Scribed by Jenny Lewis; G Roger Fenwick
- Publisher
- John Wiley and Sons
- Year
- 1988
- Tongue
- English
- Weight
- 438 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The glucosinolate content of 19 cultivars of pe-tsai and three cultivars of pak-choi Chinese cabbage (Brassica pekinensis (Lour) Rupr and Brassica chinensis L, respectively) has been determined using high performance liquid chromatography. The levels of total glucosinolates were 0.0974.337 g k g ' fresh weight (mean 0.198) in pe-tsai and 0.394.704 g kg -' (mean 0.534) in pak-choi. T h e main components present were 2-hydroxybut-3-enylprogoitrin), but-3-enyl-(gluconapin), 5-methylsulphinylpentyl-(glucoalyssin) and pent-4-enyl (glucobrassicanapin) glucosinolates, respectively. f n comparison with other U K brassicas and American cultivars of Chinese cabbage, both the UK-grown pak-choi and pe-tsai are low in glucosinolates.