GLUCOSINOLATES AND DERIVED PRODUCTS IN CRUCIFEROUS VEGETABLES - ANALYSIS OF 14 VARIETIES OF CHINESE CABBAGE

The glucosinolate compositions of 14 varieties of Chinese cabbage (Brassica campestris ssp. pekinensis) are reported and contrasted to those previously reported for common cabbage (B. oleracea var. capitata). Glucosinolates yielding 5-C aglucons (excluding the sinolate C) predominate in the Chinese cabbage, whereas 3 and 4 C algucons are the major ones from white and red cabbage varieties, respectively, that were reported earlier. The range of total glucosinolates was similar in both (174-1357 ppm for Chinese and 299-1288 ppm for other cabbage). Seed from 13 of these varieties of Chinese cabbage was analyzed. The major glucosinolate in the seed is 3-butenyl glucosinolate.