油菜籽
餐食
芥子酶
食品科学
化学
硫代葡萄糖苷
芸苔属
生物
植物
作者
Chong Xie,Wanmei Li,Rongguang Gao,Lihua Yan,Pei Wang,Zhenxin Gu,Runqiang Yang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-07-01
卷期号:382: 132316-132316
被引量:14
标识
DOI:10.1016/j.foodchem.2022.132316
摘要
The utilization of rapeseed meal in food is limited due to its abundant glucosinolates (GLs). In this study, an LC-MS/MS method for GLs determination in rapeseed meal was developed. Then, the degradation of GLs using rapeseed sprouts derived myrosinase (MYR) was investigated. Results showed that 11 kinds of GLs were identified in rapeseed meal. The LC-MS/MS method had a high linearity (R2 greater than 0.9999), repeatability (RSD < 5%) and recovery rate (92%-102%). The optimum condition for hydrolyzing GLs in rapeseed meal was reacting for 4 h with the addition of 2236.35 U/g MYR, 9.63 μg/g ascorbic acid and 26.68 μg/g EDTA. Under this condition, more than 80% of GLs were degraded and the yields of isothiocyanates and oxazolidinone-2-thione were 859.30 μg/g and 685.59 μg/g, respectively. To conclude, this study reported a reliable method for GLs determination and an effective way to degrade GLs in rapeseed meal.
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