Used the HPLC–DAD–ESI/MS method to analyze
components and amounts of anthocyanins, glucosinolates (GS) and phenolic
compounds in red cabbage (Brassica oleracea L. ssp. capitata f. rubra).
The results show that totally 14 different
anthocyanins are separated and identified in red cabbage. The total content of
anthocyanins is 1187.92 μg · g-1 FW and they are all cyanidins and derivatives.
The main anthocyanins are cyanidin-3-feruloylsophoroside-5-glucoside,
cyanidin-3-p-coumaroylsophoroside-5- glucoside and
cyanidin-3-sophoroside-5-glucoside (accounting for 35.12%, 26.76% and 14.27%).
Content of total glucosinolates in red cabbage reaches 6.39 μmol · g-1 FW.
There are six aliphatic GS, three indole GS and one aromatic GS. Glucobrassicanapin,
gluconapin, progoitrin and glucobrassicin as the major GS in red cabbage
account for 40.76%, 30.92%, 11.39% and 7.38% respectively. Meanwhile, a
reversed-phase high performance liquid chromatographic couples to ultraviolet
detection (RP-HPLC/UV) method is developed for simultaneous determination of 17
phenolic compounds in red cabbage. Five phenolics and six flavonols are
identified by LC–ESI–MS further, and content of total phenolic compounds is 2
003.79 μg · g-1 FW. Ferulic acid and caffeic acid are the main phenolic acids,
which account for 10.62% and 10.41% respectively. Luteolin is the main
flavonoids, and accounts for 10.10%.
*News from a paper titled Identification
and Analysis of the Functional Compounds in Red Cabbage delivered by
researchers Song Ya, Yang Jing and Zhu Zhujun from the School of Agriculture
and Food Science of Zhengjiang A&F University and the Key Laboratory of
Agricultural Produce Quality Improvement of Zhejiang Province.
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