茎用芥菜皮中辛辣风味物质的提取最佳工艺条件研究

The study of the optimum hydrolytic conditions of glucosinolates in mustard skin

目的:从废弃的芥菜皮中提取辛辣风味物质(硫代葡萄糖苷酶解产物异硫氰酸酯),研究其最佳水解条件,为天然调味品生产提供新的原料来源和理论参考。方法:以芥菜皮为原料、水为溶液,采用紫外——可见分光光度法、直接滴定法,通过单因素和正交实验研究芥菜皮中硫代葡萄苷酶解的最佳因素(pH,温度,时间,Vc,料液比)。结论:最佳条件为pH4,温度65℃,时间90min,Vc2mg/g,料液比1∶8,且:pH值>温度>时间>料水比>Vc用量。

Objective： to extract pungent flavours from the abandoned mustard skin. To study in the optimum hydrolytic conditions of glucosinolates in mustards skin. It must be a theoretical reference for the development and production of natural condiments. Methods-ultraviolet and visible spectrophotometry,Direct titration, the single factor and orthogonal experiments. Results： we learn that the pH optimum is 4, the temperature optimum is 65℃ ,the time optimum is 90min,the ascorbic acid optimum is 2mg/g,feed adjustment is1 ： 8.