Analysis of glucosinolates in ‘Nainaiqingcai’ mustard under the alpine cold climate

The composition and content of glucosinolates were investigated in ‘Nainaiqingcai’ mustard to reveal the diversity of the glucosinolates among the individual edible parts (leaves, petioles, and bolting stems). The results showed the significant differences of the composition and content of glucosinolates were found in the different edible parts of ‘Nainaiqingcai’ mustard. Eleven glucosinolates were detected in leaves of ‘Nainaiqingcai’ mustard, including six aliphatic glucosinolates, four indole glucosinolates and one aromatic glucosinolate. Only ten of the eleven glucosinolates were detected in petioles and bolting stems of ‘Nainaiqingcai’ mustard. The highest contents of glucosinolates in ‘Nainaiqingcai’ mustard was found in leaves. Aliphatic glucosinolates were predominant in the ‘Nainaiqingcai’ mustard, followed by indole and aromatic glucosinolates. Sinigrin was the predominant glucosinolate in the ‘Nainaiqingcai’ mustard. In summary, these findings provide a theoretical reference for the scientific consumption and a foundation for the further study of ‘Nainaiqingcai’ mustard in the future.