Studies On The Glucosinolates Identification And Flavor Of Wild Cruciferous Vegetables

With the development of society,people pay more and more attention to healthy life With the continuous development of society,people are payi ng more and more attention to healthy living and have higher demands on f ood;In order to enrich people’s choices and more reasonably match vegetab les to meet the human body’s needs for various nutrients,the rich cruciferou s wild vegetable resources have a broad prospect.In this study,ten wild cru ciferous vegetables were identified and analysed for glucosinolates as well as flavour detection,with a view to providing a theoretical basis for the rati onal development of wild cruciferous vegetables.The main findings were a s follows.1.A total of 16 glucosinolates were detected in the above-ground parts of ten wild cruciferous vegetables,including 9 aliphatic glucosinolates(IB E,PRO,SIN,RAA,RAE,NAP,RSA,GBN,ERU),four indole glucosinola tes(GBC,4OH,4ME,NEO)and three aromatic glucosinolates(TRO,NAS,SNA).There were 10 kinds of glucosinolates in orychophragmus violaceus,9kinds of glucosinolates were detected in both wild rape and bunias oriental is,8 kinds of glucosinolates were detected in both lepidium apetalum and c apsella bursa-pastoris,7 kinds of glucosinolates were detected in descuraini a sophia,6 kinds of glucosinolates were detected in penny cress and erysim um cheiranthoides,4 kinds of glucosinolates were detected in rorippa islan dica,and roripa montana was the fewest kinds of glucosinolates,only 3 kin ds of glucosinolates.Among the above-ground parts of the ten wild cruciferous vegetables,the highest total glucosinolates content was found in bunias orientalis at 103.498 μmol.g-1,while the lowest was found in roripa montana at 5.982 μmo l.g-1.The total glucosinolates content of bunias orientalis was 17.3 times hi gher than that of roripa montana.The total glucosinolates content of the ab ove-ground parts of the ten wild cruciferous vegetables were ranked from l arge to small in bunias orientalis > penny cress > orychophragmus violaceu s > capsella bursa-pastoris > erysimum cheiranthoides > lepidium apetalum> rorippa islandica > wild rape > descurainia sophia > roripa montana.2.A total of 8 glucosinolates were detected in the above-ground parts of lepidium apetalum collected from different locations,which the contents of 7 glucosinolates were significantly different among the different collecti on locations.The sequence of total glucosinolates content from large to sm all was site 11>site 12> site 1.The lowest content of total glucosinolates w as found in location 1,compared with sites 11 and 12,the reduction was 33.61% and 30.33%,respectively.A total of 10 glucosinolates were detected in the above-ground parts of different flowering varieties orychophragmus vi olaceus collected at the same collection site,which the contents of 9 glucos inolates were significantly different,and the total glucosinolates contents w ere ranked from white flower variety > purple flower variety > pink flower variety,and the total glucosinolates contents of the pink flower variety of o rychophragmus violaceus were the lowest,which were 69.95% and 76.78% of those of the white and purple-flower variety,respectively.3.Different parts of the same wild vegetable from the same collection site contained different glucosinolates compositions and contents in each ve getable.Six glucosinolates compositions were detected in roots,in stems a nd in leaves of lepidium apetalum,respectively,with the glucosinolates co mpositions content ranking from TRO>ERU>RAA>4ME>4OH>GBC,ER U>TRO>RAA>4OH>4ME>GBC,ERU>TRO>RAA>4OH>4ME>GBC,res pectively,while eight glucosinolates compositions were detected in flowers,with the content of glucosinolates ranked from largest to smallest as ERU>TRO>RAA>4OH>4ME>SIN>NAP>GBC.Five glucosinolates compositio ns were detected in rorippa islandica,which four compositions showed sign ificant differences in contents in different parts of the plant.Four glucosinol ates compositions were detected in roots,in leaves and in flowers of roripp a islandica,respectively,with the content of glucosinolates ranked from NE O>GBC>4ME>4OH,GBC>NEO>NAP>4ME,GBC>NEO>NAP>4ME,re spectively;NEO、GBC、4ME were detected in the stems of rorippa island ica,with the content of glucosinolates ranked from NEO>GBC>4ME.there were significant differences in the glucosinolates compositions content in t he different parts of bunias orientalis,erysimum cheiranthoides and orycho phragmus violaceus.Nine glucosinolates compositions were detected in st ems and of bunias orientalis,with the content of glucosinolates ranked fro m SNA>RAE>RAA>NAP>ERU>RSA>4ME>SIN>GBC,SIN>PRO>RA A>TRO>4OH>NAP>4ME>GBC>NEO ten glucosinolates compositions w ere detected in leaves and flowers,in descending order of SNA>RAE>RA A>RSA>ERU>4OH>4ME>SIN>PRO>GBC,SNA>RAE>RAA>RSA>ER U>4OH>4ME>SIN>PRO>GBC,respectively.Ten glucosinolates compositi ons were detected in the roots of penny cress in the descending order of SI N>TRO>NEO>4OH>4ME>RAE>GBC>PRO>NAP,and four glucosinolat es compositions were detected in the stems in the descending order of SIN>TRO>NEO>4OH>4ME>RAE>GBC>PRO>RAA>NAP,its leaves were ran ked from SIN>PRO>4OH>4OH>4ME>NAP>GBC.The roots and leaves o f erysimum cheiranthoides were ranked from IBE>4ME>GBC>4OH and I BE>4ME>SIN>4OH,the stems and flowers of erysimum cheiranthoides we re ranked from IBE>4ME>4OH>RAA>GBC>SIN,IBE>4OH>4ME>SIN>RAA>GBC;Nine glucosinolates compositions were detected in leaves and stems of orychophragmus violaceus with the content of glucosinolates rank ed from largest to smallest as SIN>PRO>RAA>TRO>4OH>NAP>4ME>G BC>NEO,SIN>PRO>RAA>4OH>TRO>NAP>4ME>GBC>NEO,respecti vely.4.Among the different parts of the same vegetable collected from the same site,aliphatic glucosinolates were detected only in leaves and flowers of rorippa islandica,and no aromatic glucosinolates were detected in any p art of the vegetable,while indole glucosinolates were the main glucosinolat es kind in rorippa islandica.The aromatic glucosinolates of bunias orientali s was the highest,the aliphatic glucosinolates was second and the indole gl ucosinolates the lowest,and the connent of aromatic glucosinolates SNA w as extremely rich in the flowers of bunias orientalis.5.A total of 52 Volatile organic compound(VOCs)were detected in th e above-ground parts of the ten wild cruciferous vegetables.The VOC cont ents of the ten wild cruciferous vegetables varied,and Some VOC are chara cteristic of certain vegetables.Through fingerprint analysis,no characteristi c VOCs were found in wild rape and bunias orientalis,while characteristic VOCs were detected in the remaining eight wild cruciferous vegetables.Lepidium apetalum,rorippa islandica,penny cress,orychophragmus v iolaceus had 7,8,3,5 VOCs,respectively;The VOC of descurainia sophia w as N-hexanol;and the VOC of erysimum cheiranthoides was 2-ethyl-5-met hylpyrazine.the VOC of orychophragmus violaceus was 2-hexanone.The VOC of capsella bursa-pastiris was hexanoic acid.The VOCs of the ten wild cruciferous vegetables were analysed by PC A and "nearest neighbour" fingerprinting.Among the ten wild cruciferous v egetables,only roripa montana had no VOC adjacent vegetables.6.In the ten wild cruciferous vegetables,the types and contents of glu cosinolates had significant effects on the volatile flavor compounds,and.g as-phase ion mobility spectrometry was an important technique for the rapi d detection of volatile flavor compounds.