Expires: Nov.15 — Dec.5, 2021
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Glucosinolates, abbreviated as glucosinolate, is an important secondary metabolite in cruciferous vegetables. There are more than 130 glucosinolates that have been discovered.
Glucosinolates are found in various edible plants, such as cabbage (cabbage, Chinese cabbage, broccoli), Brussels sprouts, watercress, horseradish, capers, and radishes.
The pungent taste of these plants is due to the mustard oil produced by glucosinolates when the plant material is chewed, cut or otherwise damaged.
These natural chemicals are likely to contribute to the defense of plants against pests and diseases, and give cruciferous vegetables a unique flavor.
Glucosinolates are easily hydrolyzed to produce degradation products under the action of endogenous mustardase. The formation of these products is affected by pH and certain ions, and they have different physiological functions.
Allyl isosulfate vinegar is a component that produces a characteristic aromatic odor of cruciferous vegetables such as mustard and cabbage.
Indole glucosinolates such as 3-indole methyl glucosinolate will produce indole 3-methanol, indole-3-acetonitrile and other compounds under enzymatic hydrolysis. These compounds have certain biological activities and can inhibit the growth of microorganisms and have a deterrent effect on certain insects and herbivores.
Sulforaphane, the degradation product of 4-methylthiooxybutyl glucosinolate, is the strongest enzyme inducer found so far, which can inactivate oncogenes.MS-based technical means can realize the qualitative and quantitative analysis of glucosinolates.
MS-based technical means can realize the qualitative and quantitative analysis of glucosinolates.
Glucosinolate structure (side group R varies)
|Glucosinolates||Chemical formula||CAS number|
|Sinalbin (P-hydroxybenzyl Glucosinolate)||C14H19NO9S2||499-26-3|
|Glucoraphanin (4-methylsulfinylbutyl Glucosinolate)||C12H23NO10S3||21414-41-5|
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Expires: Nov.15 — Dec.5, 2021