北方12种蔬菜中莱菔硫烷含量的测定

目的检测北方居民常食用蔬菜中莱菔硫烷的含量，为进一步研究该种物质的生物活性及探讨其生理需要量奠定科学依据。方法采用HPLC方法对北方12种蔬菜中莱菔硫烷的含量进行测定并计算精确度和回收率。结果不同蔬菜中莱菔硫烷的含量明显不同。在所测定的蔬菜中，西兰花中莱菔硫烷的含量最多，其次为空心菜、洋葱、紫甘蓝、大葱等。结论莱菔硫烷主要存在于十字花科蔬菜中，且含量各不相同。采用HPLC方法测定蔬菜中莱菔硫烷的含量，方法简便、准确，重现性好。

Determination of sulforaphane in vegetables of north diet

Objective To determined the content of sulforaphane in vegetables of north diet and provide basic data and theory for further research of its bioactivities. Methods Pure sulforaphane was used as standard material. HPLC was applied to determine the quantity of sulforaphane in the different vegetables. Results The quantity of sulforaphane varied in different vegetables, and there were more sulforaphane in orchis, following which were onion, cabbage and scallion. Conclusions Sulforaphane mainly existed in cruciferae vegetables, and the quantity varies in different vegetables. The method is simple, useful and reasonable repeatability.