摘要
通过测定山葵根茎在不同条件下生成的异硫氰酸酯的量,得出了以下结论:山葵根茎在大规模贮藏时,适宜于室内晾干;水解pH是影响山葵中芥子苷酶活性的显著性因素;山葵根茎中芥子苷水解的最佳条件为:料液比1∶5、水解温度70℃、水解时间2h,在该条件下异硫氰酸酯得率约为0.1365%(鲜重)。
The isothiocyanate produced by Wasabi roots was determinated through enzymatic hydrolysis,the results showed the Wasabi roots was suitable for room storage on the conditions of massive production. The pH was the most significant factor which influencing the activity of myrosinase. The optimum hydrolysis parameters of glucosinolate were obtained ：the ratio of solid to liquid 1 ：5 ,hydrolysis temperature 70% and hydrolysis time 2h,the amount of isothiocyanate was 0.1365% （fresh weight）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第1期116-118,共3页
Science and Technology of Food Industry
基金
云南省省院省校科技合作计划项目
关键词
山葵根茎
贮藏
酶解条件
异硫氰酸酯
Wasabi roots
storage
enzymatic hydrolysis conditions
isothiocyanate
