Study on the Compositional Change of Free Sugars and Glucosinolates of Rapeseed during Germination

발아에 의한 유채의 Glucosinolate 및 유리당 함량의 변화에 관한 연구

  • Kim, In-Sook (Department of Food Nutrition, Won Kwang University) ;
  • Kwon, Tae-Bong (Department of Food Nutrition, Chunchon Junior College of Nursing and Health) ;
  • Oh, Sung-Ki (Institute of Food Development, Kyung Hee University)
  • 김인숙 (원광대학교 식품영양학과) ;
  • 권태봉 (춘천 간호전문대학교 식품영양학과) ;
  • 오성기 (경희대학교 식량자원 개발연구소)
  • Published : 1988.04.01


The objective of this study was to investigate the technical feasibility of producing toxicant-free rapeseed by germination. To this end, rapeseed(Brassica napus L.)was germinated at $25^{\circ}C$ for 120 hours, and the chemical compositions-glucosinolates and free sugers-were determinated in every 24 hours during germination. The amount of glucosinolates in rapeseed measured by UV method was very close to that measured by GLC method. The glucosinolates were considerably abundant in rapeseed before germination, and the total content was found to be 13.6 mg/g. Rapeseed showed the lowest glucosinolate content in 72 hours during germination, and it gradually increased glucosinolate content from 96 hours. Free suger content in rapeseed before germination was as follows : 3.03 mg/g of fructose, 2.97 mg/g of glucose and 5.63 mg/g of sucrose. Raffinose and stachyose were not detected, and in general free sugars were gradually decreased during germination. However, sucrose was increased in the early period of gremination and decreased in the later period.