7 种十字花科种子中黑芥子酶降解油菜籽饼粕中硫苷的产物比较分析

doi:10.7506/spkx1002-6630-201413001

摘要/Abstract

摘要：

比较7 种十字花科植物种子中的黑芥子酶的活性，利用气相色谱-质谱法（gas chromatography-massspectrometry，GC-MS）分别测定这7 种黑芥子酶降解油菜籽饼粕中硫代葡萄糖苷（简称硫苷）的产物组分和相对含量。结果表明：7 种来源的黑芥子酶比活力存在差异（P＜0.05），比活力由高到低依次为西兰花籽黑芥子酶（broccoli seeds myrosinase，BSm）、油菜籽黑芥子酶（rape seeds myrosinase，RPSm）、白菜籽黑芥子酶（whitecabbage seeds myrosinase，WCSm）、萝卜籽黑芥子酶（radish seeds myrosinase，RDSm）、芥蓝籽黑芥子酶（kaleseeds myrosinase，KSm）、甘蓝籽黑芥子酶（cabbage seeds myrosinase，CSm）和芥菜籽黑芥子酶（mustard seedsmyrosinase，MSm）。GC-MS比较分析7 种黑芥子酶降解油菜籽饼粕中硫苷的产物发现，RPSm降解产物有6 种，即1-丁烯基-4-异硫氰酸酯、烯丙基异硫氰酸酯、2-苯乙基异硫氰酸酯、苯丙腈、致甲状腺肿素和2,1-苯并异恶唑。CSm降解产物中1-丁烯基-4-异硫氰酸酯含量最高（33.22%），RPSm次之，含量为32.20%，而MSm降解产物中未检测到。WCSm、KSm、MSm和CSm降解产物中检测到新组分丁基异硫氰酸酯。与RPSm降解产物相比，其他6 种黑芥子酶降解产物中恶唑类及腈类物质种类增多，有4 种恶唑类和3 种腈类，但降解产物中未检测到2,1-苯并恶唑。不同来源的黑芥子酶在相同环境下降解油菜籽饼粕中的硫苷的产物种类和相对含量存在明显差异，虽RPSm活性低于BSm，但其降解产物中恶唑类及腈类种类最少，含量最低，是较好的降解油菜籽饼粕中硫苷的酶源。

关键词: 黑芥子酶, 油菜籽饼粕, 气相色谱-质谱法, 硫代葡萄糖苷

Abstract:

The aim of this study was to compare the specific activity of myrosinases from the seeds of seven cruciferous
plants, and the composition of glucosinolates in rapeseed meal degraded by these different myrosinases were determined by
gas chromatography-mass spectrometry (GC-MS). The results showed that the specific activities of seven myrosinases were
significantly different (P ＜ 0.05) and followed the descending order: broccoli seeds (BSm) ＞ rapeseeds (RPSm) ＞ white
cabbage seeds (WCSm) ＞ radish seeds (RDSm) ＞ kale seeds (KSm)＞ cabbage seeds (CSm) ＞ mustard seeds (MSm).
Six compounds were detected in the degraded products by myrosinase from RPS (RPSm): 1-butene,4-isothiocyanate, allyl
isothiocyanate, benzene,2-ethyl,isothiocyanate, benzenepropane nitrile, goitrin and 2,1-benzisoxazole. The highest content (33.22%)
of 1-butene,4-isothiocyanate was found in the degraded products by myrosinase from CS (CSm), which was more than the content
of 32.20% by RPSm. Besides, under the same experimental conditions, this compound was not detected in the degraded products
by myrosinase from MS (MSm). Butane,1-isothiocyanate was a new compound found in the degraded products by myrosinases
from WCS, KS , MS and CS. Comparing with RPSm, four new oxazoles and three new nitrils but not 2,1-benzisoxazole were
found in the degraded products by six other myrosinases. Under the same condition, the glucosinolates degradation products
generated by RPSm and other myrosinases were significantly different. The specific activity of RPSm was lower than that of BSm,
but the sorts and contents of oxazoles and nitriles in its degradation products were the least. It can be concluded that RPSm is the
appropriate myrosinase source to degrade the glucosinolates in rapeseed meal.

Key words: myrosinase, rapeseed meal, gas chromatography-mass spectrometry (GC-MS), glucosinolates

丁艳，李丽倩，顾振新，韩永斌. 7 种十字花科种子中黑芥子酶降解油菜籽饼粕中硫苷的产物比较分析[J]. 食品科学, doi: 10.7506/spkx1002-6630-201413001.

DING Yan, LI Li-qian, GU Zhen-xin, HAN Yong-bin. Comparative Effects of Myrosinase from Cruciferous Seeds on the Glucosinolate Degradation Products in Rapeseed Meal[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201413001.

[1]	彭潇，邹文静，邵清清，孙中贯，张立华，李贺贺，王雪山. 石榴酒发酵过程中真菌种群演替及风味物质代谢规律解析[J]. 食品科学, 2021, 42(6): 157-163.
[2]	李利利，马宇，黄永光，尤小龙，程平言，胡峰. 酱香白酒机械化酿造不同基酒风味化合物解析[J]. 食品科学, 2021, 42(18): 199-206.
[3]	胡梓妍，刘伟，何双，胡小琴，张菊华，单杨. 基于HS-SPME-GC-MS法分析3 种金橘的香气挥发性成分[J]. 食品科学, 2021, 42(16): 176-184.
[4]	王宁宁，冯美琴，孙健. 低钠复合盐对发酵香肠理化特性及风味的影响[J]. 食品科学, 2021, 42(16): 1-7.
[5]	张丽媛，于英博，赵子莹，于润众，李志江，张东杰. 不同品种绿豆中代谢产物的分离鉴定及代谢机制分析[J]. 食品科学, 2021, 42(16): 169-175.
[6]	邱爽，唐飞，刘畅，谢美林，魏阳吉，李景明. 气相色谱-质谱联机结合感官分析共建樱桃香气关联网络[J]. 食品科学, 2021, 42(16): 209-217.
[7]	柏霜，王永瑞，罗瑞明. 传统工业大锅与小锅炒制羊肉臊子挥发性风味物质差异分析[J]. 食品科学, 2021, 42(14): 180-186.
[8]	赵聪，范文来，徐岩. 乙醚萃取法分析郫县豆瓣酱重要香气成分[J]. 食品科学, 2021, 42(12): 184-188.
[9]	何东梅，马宇，黄永光，尤小龙，程平言，胡峰. 机械化酱香型轮次基酒风味结构及特征酯类化合物解析[J]. 食品科学, 2021, 42(10): 269-275.
[10]	梁强，姚英政，曾诗琴，熊伟，董玲，宣朴. 马铃薯米酒营养成分和香气成分分析[J]. 食品科学, 2020, 41(8): 208-214.
[11]	王亚，高红波，隋海霞，仇凯，钟其顶，吕晓玲. 同位素内标-气相色谱-质谱法同时测定婴幼儿配方粉中3-氯丙醇酯和缩水甘油酯的含量[J]. 食品科学, 2020, 41(4): 262-267.
[12]	田艳，邓放明，赵玲艳，廖安，赖灯妮，陈秋佳. 高菜硫代葡萄糖苷提取物对人结肠癌细胞HCT116的抑制作用[J]. 食品科学, 2020, 41(23): 172-180.
[13]	钟武，王腾腾，张娜威，龚丽娟，余策，李二虎. 带皮发酵对‘金艳’猕猴桃果醋品质的影响[J]. 食品科学, 2020, 41(22): 74-81.
[14]	韩丽娟，黄楚雄，李洁，严守雷，刘义满. 不同品种莲藕水煮风味物质比较[J]. 食品科学, 2020, 41(22): 245-251.
[15]	林琦，李利君，伍菱，黄高凌，翁淑燚，倪辉，李清彪，张树文，黄幼林. 菌种对发酵红茶水溶液香气品质的影响[J]. 食品科学, 2020, 41(20): 151-158.

7 种十字花科种子中黑芥子酶降解油菜籽饼粕中硫苷的产物比较分析

Comparative Effects of Myrosinase from Cruciferous Seeds on the Glucosinolate Degradation Products in Rapeseed Meal

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价