Abstract:

The HPLC–DAD–ESI/MS method was used to analyze components and amounts of anthocyanins，glucosinolates（GS）and phenolic compounds in red cabbage（Brassica oleracea L. ssp. capitata f. rubra）. Totally 14 different anthocyanins were separated and identified in red cabbage. The total content of anthocyanins was 1 187.92 μg · g-1 FW and they were all cyanidins and derivatives. The main anthocyanins were 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 reached 6.39 μmol · g-1 FW. There were six aliphatic GS，three indole GS and one aromatic GS. Glucobrassicanapin，gluconapin，progoitrin and glucobrassicin as the major GS in red cabbage accounting for 40.76%，30.92%，11.39% and 7.38% respectively. Meanwhile，a reversed-phase high performance liquid chromatographic coupled to ultraviolet detection（RP-HPLC/UV）method was developed for simultaneous determination of 17 phenolic compounds in red cabbage. Five phenolics and 6 flavonols identified by LC–ESI–MS further，and content of total phenolic compounds was 2 003.79 μg · g-1 FW. Ferulic acid and caffeic acid were the main phenolic acids，accounting for 10.62% and 10.41% respectively. Luteolin was the main flavonoids，accounting for 10.10%.

Key words: red cabbage, anthocyanin, glucosinolate, phenolic compound