辣根油中异硫氰酸酯的水解稳定性研究  

Hydrolyzation Stability of Isothiocyanates Existed in Chinese Horseradish Volatile Oil

作　　者：张清峰[1] 姜子涛[1] 张云华[1] 李荣[1] 

机构地区：[1]天津商学院食品科学与工程系,天津300134

出　　处：《食品科学》2005年第11期125-128,共4页Food Science

基　　金：天津市自然科学基金(043604511);天津市高校科技发展基金(20030905)

摘　　要：本文研究了温度、pH值、溶剂、超声波等因素对辣根油中异硫氰酸酯水解稳定性的影响。结果显示随着温度的升高异硫氰酸酯水解速度加快;在丙酮溶液中异硫氰酸酯性质稳定;在超声波条件下异硫氰酸酯水解速度极快。同时,我们讨论了异硫氰酸酯的水解机理,并提出了一种提高其稳定性的方法。In this study, the effects of temperature, pH, solvent, ultrasonic wave on the hydrolyzation of isothiocyanates in the volatile oil of horseradish were investigated. The results indicated that the hydrolytic rate increased with the rising of temperature; isothiocyanates were stable in acetone and the hydrolytic rate was very high by ultrasonic wave. In addition, the mechanism of the hydrolyzation was discussed and a method for improving its stability was also given.

关 键 词：异硫氰酸酯 水解 机理 

分 类 号：TS201.2[轻工技术与工程—食品科学]