菜籽粕芥子碱的研究概况  

Current status of sinapine in rapeseed meal

作　　者：钮琰星[1,2] 江木兰[1,2] 万楚韵 郭勉[1,2] 黄凤洪[1,2] 

机构地区：[1]中国农业科学院油料作物研究所,武汉430062 [2]油料脂质化学与营养湖北省重点实验室,武汉430062

出　　处：《中国油脂》2014年第6期80-84,共5页China Oils and Fats

基　　金：国家自然科学基金(31071637);国家科技支撑计划(2011BAD26B01-3)

摘　　要：芥子碱是十字花科植物中重要的次生代谢产物,油菜籽是含有芥子碱的唯一的大宗作物。芥子碱是菜籽粕中存在的最重要的简单酚类物质,其存在影响菜籽粕的适口性、蛋白质的消化吸收率并使鸡蛋产生鱼腥味。通过对芥子碱的存在形式、合成途径、性质、提取纯化方法、在油菜籽和菜籽粕酚类物质中的地位、对菜籽粕营养的影响及其在物理化学及酶作用下的降解研究进展进行综述,以期为菜籽粕芥子碱的降低寻找适宜的途径。Sinapine is an important secondary metabolites in cruciferous plants. Rapeseed is the widest planted crops containing sinapine. Sinapine is the most important simple phenolic compounds in rapeseed meal which affects the palatability, protein digestion and absorption of rapeseed meal and the odor of eggs. The existing form, synthesis pathway, property,extraction and purification methods and position in phenolic compounds of rapeseed and rapeseed meal of sinapine, its impact on nutritional value of rapeseed meal and its degradation under physicochemical and enzymatic actions were reviewed, so as to provide a suitable method for reducing sinapine content in rapeseed meal.

关 键 词：菜籽粕 芥子碱 降解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]