西兰花种子中黑芥子酶酶解性质及其应用研究  

Study on Enzymatic Degradation Properties of Myrosinase in Broccoli Seeds and its Application

作　　者：侯海亮 邓莉[1,2] 杨黾 刘娜 HOU Hailiang;DENG Li;YANG Min;LIU Na(R&D Center, Tianjin Chunfa Biotechnology Group Co Ltd, Tianjin 300399, China;Tianjin Key Laboratory of Flavor Food Ingredients Enterprise, Tianjin 300399, China)

机构地区：[1]天津春发生物科技集团有限公司研发中心,天津300399 [2]天津市风味食品配料企业重点实验室,天津300399

出　　处：《食品科学技术学报》2019年第5期98-102,共5页Journal of Food Science and Technology

基　　金：天津市科技计划项目(16YDSSNC00010)

摘　　要：为探究黑芥子酶在食品方面的应用价值,以10种西兰花种子作为实验材料,采用液相色谱测定异硫氰酸烯丙酯的含量,计算在不同pH值、不同温度条件下的黑芥子酶的酶解活性。发现不同种子黑芥子酶的最适条件不同,其温度范围为50~65℃,pH值的范围为5~8。以酶活性最高的种子作为酶源,10种蔬菜作为底物,采用固相微萃取与气相色谱-质谱联用技术相结合的方法,并结合感官评价,评测西兰花种子中黑芥子酶对各种蔬菜香气恢复的程度。结果表明,西兰花种子能够很大程度地恢复十字花科蔬菜香气,并且有恢复部分其他科蔬菜香气的作用。In order to explore the application value of myrosinase in food field, the content of allyl isothiocyanate from 10 types of broccoli seeds was determined by HPLC, and the enzymatic activity of myrosinase was calculated at different pH and temperature. The optimum conditions for myrosinase from different seeds were variable, with a temperature range of 50-65 ℃ and a pH range of 5-8. Using the seed with the highest enzyme activity as the enzyme source and 10 vegetables were used for the substrates, the method of combined sensory evaluation with SPME-GS/MS was applied to evaluate the degree of aromas of various vegetables after hydrolysis by myrosinase in broccoli seeds. The results showed that broccoli seeds could restore the aromas of Cruciferous vegetables in a large extent and had the effect of partially restoring the aromas of some other vegetables.

关 键 词：西兰花种子 十字花科 异硫氰酸烯丙酯 黑芥子酶 香气 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]