Evolution of important glucosinolates (GLSs), namely, sinigrin, glucoraphanin, glucoerucin and glucobrassicin, in three commonly consumed Brassica vegetables viz. white cabbage, Chinese cabbage and bok choy during their processing into vegetable powder was investigated. Drying was noted to be a major processing step causing significant losses of GLSs. Interestingly, different GLSs and even the same GLSs in different vegetables showed different thermal stabilities during drying. The stability of GLSs in vegetable powder during in vitro gastric digestion was also studied. Glucoraphanin exhibited the highest stability while glucobrassicin was the most vulnerable GLS under in vitro gastric conditions. White cabbage is found to be a promising material for the production of vegetable powder as it contains high contents of GLSs, especially glucoraphanin and glucoerucin, which are important precursors of anticarcinogenic compounds, namely sulforaphane and erucin. These two GLSs were also noted to be stable during in vitro gastric digestion.

中文翻译：

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在加工成蔬菜粉和体外胃消化过程中，三种常见芸苔属蔬菜中重要的芥子油苷的演变。

在三种常用的芸苔属蔬菜中，重要的芥子油苷（GLSs），即芥子苷，葡糖苷，葡糖苷和葡糖苷的演变。对白菜，大白菜和白菜加工成蔬菜粉的过程进行了研究。注意到干燥是导致GLSs大量损失的主要加工步骤。有趣的是，不同蔬菜中不同的GLS甚至相同的GLS在干燥过程中表现出不同的热稳定性。还研究了体外胃消化过程中蔬菜粉中GLS的稳定性。在体外胃部条件下，葡糖啡肽表现出最高的稳定性，而葡糖溴素则是最易受伤害的GLS。人们发现白菜是生产蔬菜粉的有前途的材料，因为它含有大量的GLS，特别是作为抗癌化合物的重要前体，即萝卜硫烷和芥兰的葡糖萝卜素和葡糖苷。还注意到这两个GLS在体外胃消化过程中是稳定的。