不同处理方法对莱菔子中莱菔素和萝卜硫苷的影响

Effects of different methods on glucoraphanin and sulforaphane contents in radish seed

以来源于莱州和安国的2种莱菔子作为试验原料,通过添加外源芥子酶和对种子预加热2种不同方法,对莱菔素提取工艺进行优化。提取莱菔子中的莱菔素及其前体物萝卜硫苷,利用高效液相色谱检测其含量,通过控制酶的添加量、加热温度和加热时间,比较2种方法对提高莱菔子中莱菔素得率的影响。结果表明,当加入0.6 g芥子提取酶液时,酶添加效果最好,莱菔素提取量为874.0μg/g,萝卜硫苷转化率为14.2%,比未添加组莱菔素提取量高62.0μg/g,萝卜硫苷转化率高0.7%;当预加热温度为60℃、加热时间为15 min时,预加热处理效果最好,此时莱菔素提取量为967.7μg/g,萝卜硫苷转化率为16.0%,比未添加组莱菔素提取量高155.7μg/g,萝卜硫苷转化率高2.5%。结果表明预加热莱菔子的方法为莱菔素的工业化提供了理论依据。

Two kinds of radish seeds from Laizhou and Anguo were used to extract sulforaphene. Two methods, adding exogenous myrosinase and pre-heating the seeds, were compared to optimized the extraction ratio of sulforaphene. The content of sulforaphene and its precursor glucoraphene, were analyzed by HPLC. By controlling the amount of enzyme added, heating temperature and heating time, the extraction rate of sulforaphene were compared. The results showed that when 0.6 g of mustard extract enzyme was added, the quantity extracted of sulforaphene was 874.0 μg/g, which was 62.0 μg/g higher than that of the unadded group. The conversion rate of glucoraphene was 14.2%, which was 0.7% higher than that of the unadded group. When the pre-heating temperature was 60 ℃ and the heating time was 15 min, the quantity extracted of sulforaphene was 967.7 μg/g, which was 155.7 μg/g higher than that of the untreated group. The conversion rate of glucoraphene was 16% which was 2.5% higher than that of the untreated group. The results indicated that preheating of the radish seeds provides a theoretical basis for sulforaphene’s large scale preparation.