브로콜리(Brassica oleracea var. italica) 잎에서 sulforaphane의 함량 변화
Content changes of Sulforaphane in Leaves ofBrassica oleracea var. italica
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Analyzing the 13 sort contents of broccoli leaves by using GC/MS, sulforaphane was found in 11 sort of broccoli leaves for the result. After being grinded by the blinder, amount of sulforaphane in broccoli leaves was rapidly raised after thirty minutes and maintained the amount till sixty minutes have passed. Among the parts of broccoli, the root had the most sulforaphane. In freezing temperature, biosythesized sulforaphane maintained longer than in room temperature. However, even in frozen condition, the amount of sulforaphane was reduced to half or less after 3 weeks.
Abstract
Analyzing the 13 sort contents of broccoli leaves by using GC/MS, sulforaphane was found in 11 sort of broccoli leaves for the result. After being grinded by the blinder, amount of sulforaphane in broccoli leaves was rapidly raised after thirty minutes and maintained the amount till sixty minutes have passed. Among the parts of broccoli, the root had the most sulforaphane. In freezing temperature, biosythesized sulforaphane maintained longer than in room temperature. However, even in frozen condition, the amount of sulforaphane was reduced to half or less after 3 weeks.
참고문헌 (19)
- pyrene, "Food Chem. Toxicol", 1983, 133~142
- Beecher, C. W. W., "Cancer preventive properties of varieties of Brassica oleracea: A review", Am J Clin. Nutr, 59, pp.1166~1170 (1994)
- pyrene-induced stomach tumors, "PNAS", 2002, 7610~7615
- Fahey, J. W., "Broccoli sprouts: An exceptionally rich source of inducers of enzymes that protect against chemical carcinogens", Proc. Natl. Acad. Sci. USA, 94, pp.10367~10372 (1997)
- Howard, L. A., "Retention of phytochemicals in fresh and processed broccoli", J. Food Sci, 62, pp.1098~1100 (1997)
- Jeffery, E., "Variation in content of bioactive components in broccoli", Journal of Food Composition and Analysis, 16, pp.323~330 (2003)
- Kawakishi, S., "Decomposition of allyl isothiocyanates in aqeous solution", Agric. Biol. Chem, 33, pp.452~459 (1969)
- Kim, M. R., "Volatile sulfur compounds, proximate components, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves", J. Korean Soc. Food Sci. Nutr, 28, pp.1201~1207 (1999)
- Kim, M. R., "Effect of Processing on the content of sulforaphane of broccoli", Korean J. Soc. Food Sci, 13, pp.422~426 (1997)
- Kim, M. R., "Determination of sulforaphane in cruciferous vegetables by SIM", Korean J. Food Sci. Technol, 29, pp.882~887 (1997)
- Kim, M. R., "Induction of hepatic glutatione S-transferase activity in mice administered with various vegetable extracts", J. Food Sci. Nutr, 2, pp.207~213 (1997)
- Kjaer, A., "Mass spectra of isothiocyanates", Acta. Chem. Scan, 17, pp.2143~2154 (1963)
- Kubo, J., "Anti-Helicobacter pylori agents from the Cashew Apple", Agric. Food Chem, 47, pp.533~537 (1999)
- Lee, J. J., "The antimicrobial activity of medicinal plants extracts against Helicobacter pylori", Korean . Food Sci. Technol, 31, pp.764~770 (1999)
- Rauws, E. A., "Campylobacter pyloridis-associated chronic active antral: a prospective study of its prevalence and the effect of antibacterial and antiuclera treatment", Gastroenterol, 94, pp.33~40 (1988)
- Tabak, M., "In vitro inhibition of Helicobacter pylori by extracts of thyme", J. Appl. Bacteriol, 80, pp.667~672 (1996)
- Yee, Y. K., "Chinese tea consumption and Helicobacter infection", J. Gastroenterol. Hepatol, 17, pp.552~555 (2002)
- 박창호, "한약재 추출물에 의한 Helicobacter pylori의생장 및 Urease 활성 억제", KSBB Journal, 19(3), pp.187~191 (2004), 한국생물공학회
- Zhang Y., "A major inducer of anticarcinogenic protective enzymes from broccoli; Isolation and elucidation of structure", Proc. Natl. Acad. Sci. USA, 89, pp.2339~2403 (1992)