| In the paper, four color cauliflowers are the test materials. Antioxidant activity and nutritional functional components of four kind cauliflowers were studied during growth and storage.The analyse conditions of HPLC were determined in purine content of cauliflower. The results showed that:The total purine content of flower is the highest, is24.09-83.05mg/100g. Second is the foliage’s purine content, is25.15-55.22mg/100g. The content of adenine and guanine in flower heads is30-90mg/g, they are the higher. Xanthine mostly was not detected. The total purine contents of four color cauliflowers are downtrend. The total purine content of green cauliflower is the highest, is52.2-78.88mg/100g. Second is violet cauliflower’s purine content, is42.05-56.72mg/100g. The last is yellow cauliflower and white cauliflower.The antioxidant activity and related nutritional functional components of four kind cauliflowers were analyzed from growth to picking period. The results showed that:Purine of growing cauliflower continue reducting. The order of antioxidant activity capacity of cauliflower is green cauliflower>violet cauliflower>white cauliflower>yellow cauliflower. The content of Vc and carotenoids and chlorophyll of green cauliflower are larger. The content of total polyphenols, flavonoids, SSC and anthocyanins of violet cauliflower are the highest. The nutritional functional components of white cauliflower and yellow cauliflower are less than the other types of cauliflower. The moisture contents of four kind cauliflowers are roughly same, about90%.During process of growth, the antioxidant activities and nutritional functional com-ponents of broccoli are increasing. The cyanin content is the most in broccoli, is1.32-13.32mg/g. The total polyphenols content is the next, is126.86-129.84mg/100g. The flavonoids and Vc contents are the last. The SSC content is a fluctuated improving trend, the highest content is11.93%. The growing trend of chlorophyll and carotenoids contends are increasing significantly.The change of quality and nutritional components of broccoli were studied in different temperature conditions during storage. The results showed that:broccoli are stored under the conditions of20℃,10℃and0℃. The storage temperature is as lower as possible.The normal after-ripening and nutrient metabolism of broccoli are inhibited under0℃. During the whole storage days at0,10and20℃, antioxidant activity had most significant correlation with total phenolics content, followed by flavonoid content, but it did not exhibit a siginificant correlation with content of vitamin C or carotenoid. Compared to10or20℃, storage at0℃could effectively maintain the content of vitamin C, flavonoid, chlorophyll and carotenoid of broccoli and had an optimal storage period of28days. Short time storage could improve the functional and nutritional quality of broccoli.At0℃condition, the processing broccoli by different doses of UV-C (1KJ/m2,4KJ/m2,7KJ/m2)irradiation were chilled and determined related quality indicators.The result showed that:4KJ/m2UV-C irradiation increased antioxidant activity of broccoli and resisted senility better. After21days,4KJ/m2UV-C treatment can heighten the content of chlorophyll, carotenoids and anthocyanins of broccoli and resisted degradation. UV-C irradiation remain well organoleptic quality of broccoli, delayed the yellowing process.4KJ/m2UV-C irradiation of synthesis organoleptic effect is the best. |
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