Determination of sulforaphane in broccoli and cabbage by high-performance liquid chromatography

文献类型: 外文期刊

第一作者: Liang, H

作者: Liang, H;Yuan, QP;Dong, HR;Liu, YM

作者机构:

关键词: sulforaphane;RP-HPLC;broccoli;cabbage;cruciferous vegetable

期刊名称:JOURNAL OF FOOD COMPOSITION AND ANALYSIS ( 影响因子:4.556; 五年影响因子:4.89 )

ISSN: 0889-1575

年卷期: 2006 年 19 卷 5 期

页码:

收录情况: SCI

摘要: Sulforaphane is an isothiocyanate that is present naturally in widely consumed cruciferous vegetables. A simple and accurate method for sulforaphane analysis based on methylene chloride extraction and RP-HPLC using linear gradient of acetonitrile in water was described. The feasibility of this procedure was tested by analysing the sulforaphane level in edible tissues of broccoli and cabbage as well as in other parts of broccoli. The mean value of sulforaphane content in broccoli was nearly five-fold higher than that in cabbage. The highest content of sulforaphane was found in the florets, while the lowest content was found in the leaves. (c) 2006 Elsevier Inc. All rights reserved.

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