CAJ | 학술논문

不同颜色的菜花具有不同的色素和营养价值，通过分析不同颜色菜花生长过程中花球的抗氧化活性及相关色素成分变化，为菜花的合理消费与采收、品质育种提供参考。在菜花的生长初期、中期和后期，测试分析了不同颜色菜花的抗氧化活性与相关成分等的变化。结果表明，生长前期，各种菜花的抗氧化活性差异不大；生长后期，抗氧化活性大小顺序为绿菜花、紫菜花、白菜花、黄菜花。各种颜色菜花的总酚含量差异明显，大小顺序为紫菜花、绿菜花、黄菜花和白菜花。不同颜色菜花的各种色素含量明显不同，绿菜花的叶绿素和类胡萝卜素含量最高，且生长过程中不断增加。紫菜花类黄酮和花青素含量最高，生长过程中增加幅度显著。黄菜花的各种色素含量均低于绿菜花。菜花生长过程中，紫菜花和绿菜花花球的可溶性固形物含量增加幅度较大，各种花球的含水量维持在90％左右。综合来看，不同颜色菜花的抗氧化活性大小是各个成分综合作用的结果，紫菜花和绿菜花的主要抗氧化物质及色素成分含量较高。
불동안색적채화구유불동적색소화영양개치，통과분석불동안색채화생장과정중화구적항양화활성급상관색소성분변화，위채화적합리소비여채수、품질육충제공삼고。재채화적생장초기、중기화후기，측시분석료불동안색채화적항양화활성여상관성분등적변화。결과표명，생장전기，각충채화적항양화활성차이불대；생장후기，항양화활성대소순서위록채화、자채화、백채화、황채화。각충안색채화적총분함량차이명현，대소순서위자채화、록채화、황채화화백채화。불동안색채화적각충색소함량명현불동，록채화적협록소화류호라복소함량최고，차생장과정중불단증가。자채화류황동화화청소함량최고，생장과정중증가폭도현저。황채화적각충색소함량균저우록채화。채화생장과정중，자채화화록채화화구적가용성고형물함량증가폭도교대，각충화구적함수량유지재90％좌우。종합래간，불동안색채화적항양화활성대소시각개성분종합작용적결과，자채화화록채화적주요항양화물질급색소성분함량교고。
Cauliflower with different color has different pigments and nutritional value .In order to provide infor-mation in proper consumption , harvest time and cauliflower breeding , changes of antioxidant activity and pigments were studied during floret development of cauliflower with white ,green,purple and yellow color .The analysis was carried at earlier ,middle and later period of floret development .The results showed that antioxidant activity did not change apparently during floret development of different cauliflower ,while the order of antioxidant activity from high to low was the purple ,green,white and yellow cauliflower .There was significant difference of total phenol content of florets,and the order from high to low was the purple ,green,yellow and white cauliflower .There was significant difference of pigments among four kinds of cauliflower .Green cauliflower ( broccoli ) had the highest content of chlo-rophyll and carotenoid which kept increasing during the growth .The purple cauliflower had the highest content of flavonoid and anthocyanin which increased significantly during growth .The content of pigments of yellow cauliflower was lower than that of broccoli.The soluble solid content (SSC) of florets kept increasing during growth,and purple and green cauliflower had higher SSC .The water content of different cauliflower kept at about 90%.Overall ,the an-tioxidant activity attributes to comprehensive effect of different compounds , the purple and green cauliflower have higher content of antioxidant compounds and pigments .