中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 微波预处理时间对油菜籽及产品中芥子酸衍生物的影响 中国油料作物学报 2015,37 (6) 881-888
Position: Home > Articles > Effect of microwave pretreatment on sinapic acid derivatives in rapeseeds and products Chinese Journal of Oil Crop Sciences 2015,37 (6) 881-888

微波预处理时间对油菜籽及产品中芥子酸衍生物的影响

作  者：
张苗;杨湄;郑畅;黄凤洪
单  位：
中国农业科学院油料作物研究所油料脂质化学与营养湖北省重点实验室
关键词：
油菜籽;微波处理;芥子酸;芥子碱;Canolol
摘  要：
以白菜型、甘蓝型、芥菜型三种类型油菜籽为原料,比较了在微波预处理和制油过程中,芥子酸、芥子碱、Canolol在油菜籽、菜籽油、压榨饼和脱脂粕中的变化规律以及油菜籽类型间的差异;分析了微波预处理过程中Canolol含量与芥子酸、芥子碱含量的相关性,为进一步研究Canolol的转化途径和机制提供依据。结果表明,甘蓝型油菜籽中芥子酸和Canolol含量显著高于芥菜型和白菜型,而芥菜型油菜籽中芥子碱含量显著高于其他两个品种。微波预处理时间对油菜籽、菜籽油、压榨饼和脱脂粕中芥子酸、芥子碱和Canolol的含量均有显著影响(P<0.05);随微波时间的延长,三种油菜籽中芥子酸、芥子碱含量均持续降低,甘蓝型油菜籽中Canolol含量先增加后减少,微波时间1~4min时,芥菜型和白菜型油菜籽中未检测到Canolol,之后随微波时间的延长Canolol含量增加。随微波处理时间的延长,菜籽油中芥子酸和Canolol含量先增加后降低,芥子碱含量则持续增加;压榨饼和脱脂粕中芥子酸和芥子碱含量均随微波时间的延长而显著降低(P<0.05);微波预处理过程中,油菜籽中Canolol含量与芥子酸(-0.977)和芥子碱(-0.962)含量极显著负相关,Canolol的增加量远高于芥子酸的减少量,且与芥子酸减少量(0.967)和芥子碱减少量(0.978)极显著正相关。含量上的增减结果暗示油菜籽中芥子碱可能通过一定途径转化为Canolol。
译  名：
Effect of microwave pretreatment on sinapic acid derivatives in rapeseeds and products
作  者：
ZHANG Miao;YANG Mei;ZHENG Chang;HUANG Feng-hong;Oil Crops Research Institute of Chinese Academy of Agricultural Sciences,Hubei Key Laboratory of Lipid Chemistry and Nutrition;
关键词：
Rapeseed;;Microwave;;Sinapic acid;;Sinapine;;Canolol
摘  要：
Rapeseeds of Brassica napus,B. juncea and B. rapa had microwave pretreatment to study the distributions of sinapic acid derivatives,including sinapic acid,sinapine and Canolol in seed,pressed- oil,pressed-cake and defatted- meal. Result indicated that sinapic acid and Canolol content in B. napus seeds were significantly higher than those in B. juncea and B. rapa,and sinapine content in B. juncea seeds were much higher than the other two. Time of microwave pre- processing significantly influenced sinapic acid,sinapine and Canolol contents in 3 different rapeseeds( p < 0. 05). Both contents of sinapic acid and sinapine decreased with processing time,while Canolol content in B. napus increased initially and then decreased. Canolol was not detected in B. juncea and B. rapa seeds for 1- 4 min- mirowave treatments and then increased with processing time. In pressed- oil,contents of sinapic acid and Canolol increased with the processing time,while sinapine content increased gradually. In pressed- cake and defatted- meal,the contents of sinapic acid and sinapine significantly decreased with microwave time. During seed roasting,Canolol content had highly significant negative correlation with contents of sinapic acid( 0. 977) and sinapine( 0. 962). The increase of Canolol was much higher than the loss of sinapic acid. There was a highly significant correlation( 0. 978) between Canolol increase and sinapic acid loss. And another highly significant correlation( 0. 967) between Canolol increase and sinapine loss. These results suggested that sinapine was converted to Canolol under microwave pretreatment.

相似文章

导出引用
计量
文章访问数: 10
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46