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萝卜硫素和莱菔素的酶法制备及影响因素研究进展

  • 孙协军 ,
  • 曲杨 ,
  • 励建荣 ,
  • 李秀霞 ,
  • 崔方超 ,
  • 俞张富 ,
  • 沈荣虎
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  • 1(渤海大学 食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州,121013)
    2(杭州萧山农业发展有限公司,浙江 杭州,311200)
第一作者:学士,高级实验师(励建荣教授为通信作者,E-mail:jrli2011@126.com)

收稿日期: 2022-10-11

  修回日期: 2022-11-22

  网络出版日期: 2023-08-31

基金资助

横向课题(食用农产品和萝卜深加工);科技部蓝色粮仓科技创新项目(2018YFD0901106)

Research progress on the formation of sulforaphane and sulforaphene and their affecting factors

  • SUN Xiejun ,
  • QU Yang ,
  • LI Jianrong ,
  • LI Xiuxia ,
  • CUI Fangchao ,
  • YU Zhangfu ,
  • SHEN Ronghu
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  • 1(College of Food Science and Technology, Bohai University,National & Local Joint Engineering Research Center of Storage, Jinzhou 121013, China)
    2(Hangzhou Xiaoshan Agricultural Development Co.Ltd., Hangzhou 311200,China)

Received date: 2022-10-11

  Revised date: 2022-11-22

  Online published: 2023-08-31

摘要

萝卜硫素和莱菔素是西兰花、萝卜等十字花科蔬菜中抗癌活性最高的天然异硫氰酸酯类化合物,了解其形成和检测方法,对于其加工利用有重要的意义。文章阐明了萝卜属和芸薹属的几种主要蔬菜及种子中萝卜硫素的分布和含量后,概述了硫代葡萄糖苷水解酶的性质、作用及影响因素,并进一步分析了萝卜硫素及莱菔素的稳定性及酶法制备方法,着重概述了硫代葡萄糖苷酶的酶学性质,对影响硫代葡萄糖苷水解酶水解硫苷生成萝卜硫素和莱菔素的温度、pH和物料粒度等主要影响因素进行了概述和总结,最后讨论了萝卜硫素和莱菔素酶法制备的未来发展趋势,以期对萝卜等十字花科蔬菜的加工利用及营养保持技术提供理论指导。

本文引用格式

孙协军 , 曲杨 , 励建荣 , 李秀霞 , 崔方超 , 俞张富 , 沈荣虎 . 萝卜硫素和莱菔素的酶法制备及影响因素研究进展[J]. 食品与发酵工业, 2023 , 49(15) : 305 -310 . DOI: 10.13995/j.cnki.11-1802/ts.033928

Abstract

Sulforaphane and sulforaphene were natural isothiocyanate compounds with the highest anticancer activity in cruciferous vegetables such as broccoli and radish, and it is of great significance to understand the formation and detection methods for its processing and utilization. After elucidation of the distribution and content of sulforaphane in several main vegetables and seeds of Raphanus and Brassica, the properties, effects and influencing factors of glucosinolate hydrolase are summarized, the stability and enzymatic preparation of sulforaphane and sulforaphene are further analyzed. The enzymatic properties of glucosinolidase are emphatically summarized. The main factors affecting the hydrolysis of glucosinolate to sulforaphane and sulforaphene by glucosinolate hydrolase, such as temperature, pH and particle size, are summarized. The future development trend of sulforaphane and raphanase preparation is discussed, in order to provide theoretical guidance for the processing and utilization of cruciferous vegetables such as radish and nutrition maintenance technology.

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