西兰花中萝卜硫素的提取工艺优化及功能活性分析  

Optimization of Extraction Process and Functional Activity Analysis of Sulforaphane from Broccoli

作　　者：郭彩慧 许雅欣 宋明翰 朱毅[1] GUO Caihui;XU Yaxin;SONG Minghan;ZHU Yi(China Agricultural University,College of Food Science and Nutritional Engineering,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2021年第10期155-161,共7页Food Science and Technology

基　　金：国家自然科学基金项目(31101263)。

摘　　要：以西兰花为原料,采用酶解法,用西兰花自身的黑芥子酶低温提取其中的萝卜硫素。首先,通过单因素试验和正交试验优化最佳提取条件,随后对萝卜硫素进行功能活性研究。单因素试验和正交试验得到萝卜硫素的最佳提取条件为西兰花烘干温度90℃、提取温度60℃、提取时间12 min、料液比1:15、pH5.0,最高提取量为57.36μg/g DW。随后分析萝卜硫素提取物的抗辐射性能、抗氧化性、稳定性,结果表明,萝卜硫素具备中波紫外线(UVB)吸收能力、一定的抗氧化能力且稳定性较好。Broccoli as raw material,sulforaphane(SFN)was extracted from broccoli by enzymatic hydrolysis with myrosinase at low temperature.First,the optimal extraction conditions of SFN were obtained by single factor test and orthogonal test.Then,the radiation resistance,oxidation resistance and stability of SFN were analyzed.The results showed that the optimum extraction conditions were:drying temperature 90℃,extraction temperature 60℃,extraction time 12 min,ratio of material to liquid 1:15,pH 5.0,the highest extraction amount was 57.36μg/gDW.Sulforaphane has UVB absorption ability,certain antioxidant ability and good stability.

关 键 词：西兰花 萝卜硫素 功能活性 

分 类 号：R284.2[医药卫生—中药学]