蔬菜中硫代葡萄糖苷酶解条件的研究
首发时间:2009-01-21
摘要:为了提高硫代葡萄糖苷(简称硫苷)酶解生成萝卜硫素的效率,本文研究了各因素对硫苷酶解的影响,确定了两种硫苷酶解方法的最佳条件。种子中内源酶(直接)酶解硫苷的最佳条件为:液固比为3mL/g,酶解时间8h,温度25℃,pH4,抗坏血酸的浓度达0.02mg/g。自制硫苷酶(间接)酶解硫苷的最佳条件为:酶苷比为1000mL/g,酶解时间3h,温度35℃,pH5,抗坏血酸的浓度达0.02mg/mL。通过这两种硫苷酶解方法最佳条件的比较,得出了各自的优缺点,为硫苷酶解提供了科学依据,也为大规模提取分离萝卜硫素奠定了基础。
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Study on enzymolysis conditions of glucosinolate in vegetable
Abstract:In order to improve the efficiency of glucosinolates degradated to sulforaphane, the effects of several factors on enzymolysis of glucosinolate were studied, and the optimum enzymatic degradation conditions were determinated in this paper. The optimum conditions for glucosinolate direct enzymolysis by endogenous myrosinase were: liquid-solid ratio, 3mL/g; time, 8 hours; temperature, 25℃; pH, 4.0; and ascorbic acid, 0.02 mg/g. The optimum conditions for glucosinolate indirect enzymolysis by exogenous myrosinase were: enzyme-glucosinolate ratio, 1000mL/g; time, 3 hours; temperature, 35℃; pH, 5.0; and ascorbic acid, 0.02 mg/g. Comparing the optimum conditions of two enzymolysis methods of glucosinolate, the advantages and disadvantages were obtained. This study is useful for glucosinolate enzymolysis and the preparative-scale isolation of sulforaphane.
Keywords: glucosinolate myrosinase enzymolysis sulforaphane
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