2017 年第 5 期 % ~2.0% [11] [12] ( ) / [13] [14-16] [917] [18-19] [20-21] [22]7 (1) : 500g 2h ( ) h

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33 5 2017 5 Vol.33No.5 May.2017 DOI:10.13652/j.issn.1003-5788.2017.05.

1 Vol.33No.5 May.2017 DOI: /j.issn TheDegradationandTransferLawofGlucosinolatesinRapeseedsduring AqueousMediumExtractionProcessingofOil REN Yan-qin 1 YANG Rui-jin 1 ZHANG Wen-bin 2 ZHAO Wei 2 HUA Xiao 2 ( ; ) (1.Schoolof Food Science & TechnologyJiangnan UniversityWuxiJiangsu214122China; 2.State Key Laboratoryof Food Science & TechnologyJiangnan UniversityWuxiJiangsu214122China) : 以油菜籽为研究对象研究处理工艺条件对菜籽中硫苷降解的影响同时探索菜籽中的硫苷在水媒法提油过程的变化及其在油相乳状液水相和渣相中的转移规律采用氯化钯分光光度法测定硫苷含量通过单因素试验考察烘烤和蒸煮两种处理工艺结果表明 : 烘烤 h 硫苷降解率为 7.32%; 蒸煮 min 硫苷降解率为 21.04% 水媒法提油过程中硫苷从原料转移至四相中时基本保持守恒且在油相和乳状液中未检出 ; 大部分硫苷进入水相少量留在渣相中粕中硫苷含量 0.3% ~0.8% 远低于传统方法饼粕中的硫苷含量说明水媒法具有提取油脂和脱毒同时进行的优点未经处理的油菜籽中的硫苷有 66.46%~74.52% 进入水相中 27.30% ~36.15% 留在渣相中经过烘烤和蒸煮处理进入水相的硫苷分别增加了 5% ~ 15% 和 9%~13% : 油菜籽 ; 硫苷 ; 烘烤 ; 蒸煮 ; 水媒法 cosinolatesinrapeseedanditstransferringlawin oilemulsion Abstract:Theefectofdiferentpretreatmentsondegradationofglu- waterandsedimentphaseduringaqueousmediumextractionprocess- ingwasinvestigated.theglucosinolatescontentwasdeterminedby paladiumchloridespectrophotometrymethodandtheconditionsof roastingandboilingwereoptimizedbysingle-factorexperiments.the resultsshowedthatundertheoptimizedconditionsofroastingat 120 for0.5hthedegradationrateofglucosinolatewas7.32%. Whileundertheoptimizedconditionsofboilingat115 for10min : 863 ( :2013AA102103) : :(1964 ) yrj@jiangnan.edu.cn : ously.about66.46%~74.52% glucosinolatesofuntreatedrapeseed enteredthewaterphaseand27.30% ~36.15% wasstayedinthe sedimentphase.theglucosinolatesthatenteredthe waterphase wererespectivelyincreased5% ~15% afterroastingand9% ~13% afterboiling. thedegradationrateofglucosinolatewas21.04%.theglucosinolates werekeptsubstantialyconstantwhentransferredfromtheraw ma- terialstothefourphasesduringaqueousmediumextractionprocess- ingwhereastheywerenotdetectedinoilandemulsionphase.most oftheglucosinolatesenteredthe waterphaseandasmalamount werestayedinthesedimentphase.theglucosinolatescontentinthe rapeseedmealwas0.3% to0.8%lowerthanthecakeoftraditional method.thissuggestedthataqueousmedium extractionprocessing couldextracttherapeseedoilandthemostglucosinolatessimultane- Keywords:rapeseed;glucosinolate;roasting;boiling;aqueousmedi- umextractionprocessing 1200 t [1] 40%~45% 20% ~25% [2] (glucosinolate) [3]30 [4] [5] [6] [7] [8] [9] [10] [3]120

2 2017 年第 5 期 % ~2.0% [11] [12] ( ) / [13] [14-16] [917] [18-19] [20-21] [22]7 (1) : 500g 2h ( ) h [22]29-30 (2) : 500g 13(g/mL) 3L 60 10min : ; ; (sinigrin): 99.0% Sigma : :LE2002E - ( ) ; :LDZX-50KBS ; :DGG-9070A mg/ml ; :DFY % 2 ml ; :TGL-16M 2h ; :DK-S24 (mg/ml) ; :SZC-101 ; (2) :10g :723N 8h ; :M IKA ; :A11 IKA min h min 30%~50% ph h5000r/min 10 min : [23] (1): (sinigrin) sinigrin 1 ml 10 ml 1mL nm 0.15g10 ml 10 min 90 8mL 20 min 151

3 33 5 : 10 ml 10000r/min 30 min 1mL 5 ml 0.15% 2mL 1mL 25 2h 540nm (1) (2) : TG = C V m ( 1) TG1 -TG2 DG = 100% (2) TG1 : TG ( )mg/g; m ( )g; C mg/ml; V ml; DG %; 140 TG1 ( )mg/g; 140 TG2 ( )mg/g 0.2g 90 8mL 20 min 10 ml 10000r/min 30 min (1) (2) (5) : 2 ml 90 8 ml 20min 10000r/min 30 min 图 2 烘烤时间对菜籽硫苷含量的影响 (1) (2)Figure2 Efectofdiferentroastingtimeonthe glucosinolatecontent Excel2016 Origin8.6 ± SPSS17.0 (Duncan's testp=0.05) mg/g( ) min 15.77mg/g( ) 44.99%; 10% %; 125 图 1 烘烤温度对菜籽硫苷含量的影响 Figure1 Efectofdiferentroastingtemperatureon theglucosinolatecontent ; ph [24] 2h (3) :2 ml 10 ml ml 20min 10 ml 1h 10000r/min 30 min 10% (1) (2) (4) : h 0.5h 2.2

4 2017 年第 5 期图 3 蒸煮温度对菜籽硫苷含量的影响 Figure3 Efectofdiferentboilingtemperatureon theglucosinolatecontent 21.78% min [28] 3 : min 19% 20.73mg/g( ) 27.71% JonVolden [31] 3 66% ; 10 min 38%19% 21.04%; ph 25min 34.91% [30][31] 图 4 蒸煮时间对菜籽硫苷含量的影响 Figure4 Efectofdiferentboilingtimeonthe glucosinolatecontent min (P<0.05) 30% 50% 66.46% 74.52% 36.15% 27.30% min 2.3 ; ( h) ( min) %7.32% 80% 30% 50% 75.16% 1 Table1 Efectsofdiferentpretreatmentonglucosinolate degradabilityofrapeseed / / / % (mg g -1 ) % 85.04±0.78 c 28.67±0.04 c / ( h) 88.65±1.47 b 26.57±0.31 b 7.32±1.09 b (115 10min)93.44±0.89 a 22.64±0.05 a 21.04±0.19 a 0.05 [25] ; [26-27] [29] Volden [30] ; %

5 33 5 : 2 Table2 Transferlawofglucosinolateofuntreatedrapeseedsduringaqueousmediumextractionprocessing /%( ) /% 30% 100 a ND ND 66.46±2.98 c 36.15±0.27 a 0.79±0.01 a 40% 100 a ND ND 70.69±2.56 b 31.25±2.06 b 0.78±0.01 b 50% 100 a ND ND 74.52±1.56 a 27.30±0.48 c 0.65±0.02 c 0.05 ;ND 3 Table3 Transferlawofglucosinolateofroastedrapeseedsduringaqueousmediumextractionprocessing /%( ) /% 30% 100 a ND ND 81.22±0.59 a 22.16±0.27 a 0.49±0.01 b 40% 100 a ND ND 80.56±1.84 a 21.26±0.22 a 0.64±0.01 a 50% 100 a ND ND 79.86±0.16 a 22.48±0.84 a 0.69±0.03 a 0.05 ;ND 4 Table4 Transferlawofglucosinolateofcookedrapeseedsduringaqueousmediumextractionprocessing /%( ) /% 30% 100 a ND ND 75.16±0.39 c 28.04±1.34 a 0.58±0.02 a 40% 100 a ND ND 82.08±0.81 b 19.22±1.04 b 0.48±0.02 b 50% 100 a ND ND 87.61±1.25 a 15.10±0.97 c 0.38±0.03 c 0.05 ;ND 87.61% 28.04% 15.10% 9% ~ 13% [32] ; [33] [1]NIU Yan-xinROGIEWICZ A WAN Chu-yunetal.The efectofmicrowavetreatmentontheeficacyofexpelerpressing ofbrassicanapusrapeseedandbrassicajunceamustardseeds[j]. 3 Journalof Agricultural & Food Chemistry201563(12): [2] :. [J] (9): h [3]. [M]. : 88.65% mg/g 2009: %;115 10min [4]. [J] % 22.64mg/g 21.04% (1): [5]HANSCHEN FSLAMY ESCHREINER Metal.Reactivity andstabilityofglucosinolatesandtheirbreakdownproductsin foods[j].cheminform201553(1): [6]. [J]. 2008(1): ; [7]. [D]. : 0.3% ~0.8% 2008:6-7. [8]. [D]. : 2013:

6 提取与活性９谢斌杨瑞金顾姣油茶籽粉碎程度对水酶法提油效果的影响食品与机械２０１６３２３１７４１７７２０１７年第５期ｎｇｍｚｇＦｄＣｈｍｙ２００９１１２４９６７９７６１０ＬＯＮＧＪｎｇｊＵｕｎｄｎｇＦＵＹｕｊＺＵＹｕｎｇｎｇ２８ＣＩＥＳＬＩＫＥＬＥＳＺＣＺＹＮＳＫＡＴＦＩＬＩＰＩＡＫＦＬＯＲＫＩＥＷＩＣＺｄｘｎｘｄｕｎｇｍｍｂｚｄｎｚｙｍＡＥｍｈｎｇｐｎｇｕｎＢｕＴｈｎｇｙ２０１１１０２２１９９９１９９９６ｎｎｎｕｕｖｇｂＦｄＣｈｍｙ１１中国农科院饲料研究所技术转移中心一种新型的高效低毒菜籽粕生产加工技术介绍饲料与畜牧新饲料２００８１０５３５３１２ＴＲＩＰＡＴＨＩＭＫＭＩＳＨＲＡＡＳＧｕｎｎｎｍｎｕｎＡｖｗＡｎｍＦｄＳｎＴｈｎｇｙ２００７１３２１２１２７１３杨瑞金倪双双张文斌等水媒法提取食用油技术研究进展农业工程学报２０１６３２９３０８３１４１４ＬＩＰｎｇＧＡＳＭＡＬＬＡＭＡＡＬＩＵＪｕｎｊＣｈｕｎ２００７１０５３９７６９８１２９ＤＥＫＫＥＲＭＨＥＮＮＩＧＫＶＥＲＫＥＲＫＲＤｎｎｔｈｍＳｂＧｕｎｎｆｖｂＶｇｂｙＣｚｈｊｕｎＦｄＳｎ２００９２７２００９Ｓ８５Ｓ８８３０ＶＯＬＤＥＮＪＢＯＲＧＥＧＩＡＨＡＮＳＥＮＭＰｎｇｕｂｎｈｎｇｂｎｇｍｎｇｎｈｎｎｇｎｎｄｎｘｄｎｄｐｎｕｗｍＢＬｐｂＬＷＴＦｄＳｎｎｄｙＴｈｎｇｙ２００９４２１６３７３ｚｎｎｄｄｍｕｎｍｍｕｎｍｑｕｕ３１ＶＯＬＤＥＮＪＢＯＲＧＥＧＩＡＢＥＮＧＴＳＳＯＮＧＢＥｘｎｐＪｕｎＦｄＥｎｇｎｎｇ２０１６ｎｕｈｍｍｎｎｇｘｄｎｄｕｎｎｄｎ１８５６２７１ｍｎｄｂｂｇＢＬｐｐｐ１５ＬＰｎｇＧＡＳＭＡＬＬＡＭＡＡＺｈｎｇＷｎｂｎＥｎｇｍｐｕｎｄｇｈｙｎｄｎｇｄｙｐｎｎｄｐｎｂｎｄｂｙｑｕｕｘｎｐｎｇＪｕｎＦｄＥｎｇｎｎｇ２０１６１７３１５２４１６迟延娜张文斌杨瑞金等顽固乳状液的破乳处理提高花生游离油提取率农业工程学报２０１４３０８２５７２６４１７李强杨瑞金张文斌等乙醇对油茶籽油水相提取的影响中国油脂２０１２３７３６９１８冷玉娴许时婴王璋等水酶法提取葵花籽油的工艺食品与发酵工业２００６３２１０１２７１３１１９刘媛媛张文斌李鹏飞等水代法提取葵花籽油及乳状液的破除食品工业科技２０１６３７１９１８０１８４ＦｄＣｈｍ３５９５６０５ｕｂｙ２００８１０９３２ＣＩＳＫＡＥＭＡＲＴＹＮＩＡＫＰＲＺＹＢＹＳＺＥＷＳＫＡＢＫＯＺＬＯＷＳＫＡＨＣｎｎｇｕｎｎｕｕｖｇｂｈｍｗｙｄｎｍｗｎｕｎｄｇｎｄｎＪｕｎＡｇｕｕＦｄＣｈｍｙ２０００４８７２８６２２８６７３３ＳＯＯＫＪＩＴＳＵＭＲＡＮＷＤＥＶＡＨＡＳＴＩＮＳＭＵＪＵＭＤＡＲＡＳＣｍｐｖｖｕｎｍｗｖｄｘｎｎｄｐｖｎｘｎｂｖｍｐｕｎｄｈｄｍｐｎｍｕｄｙｗｈｂｂｇＩｎｎｎＪｕｎＦｄＳｎＴｈｎｇｙ２０１６５１１１２４４０２４４９２０ＮＩＳｈｕｎｇｈｕｎｇＹＡＮＧＲｕｊｎｎＺＨＡＮＧＷｎｂＥｎｎｄｎｄｎｎｇｕｎｇｍｙｘｈｎｕｎｄｂｙｍｘｐｎＪｕｎｑｕｕＦｄＳｎｎｄｔｈｎｇｙ２０１６５３４１９２１倪双双杨瑞金张文斌等乙醇水溶液提取玉米胚芽油的工艺优化农业工程学报２０１６３４７２８３２８９２２章绍兵水酶法从油菜籽中提取油和生物活性肽的研究Ｄ无锡江南大学２００８２９３０２３吴谋成黄荣汉油菜籽饼中硫代葡萄糖甙总量的快速定量测定华中农业大学学报１９８３３７５８３２４杨瑛洁李淑燕胡国伟等硫代葡萄糖苷的降解途径及其产物的研究进展西北植物学报２０１１３１７１４９０１４９６２５ＳＡＲＶＡＮＩＶＥＲＫＥＲＫＲＤＥＫＫＥＲＭＭｄｎｇｈｇｕｎｄｕｎｇｈｍｐｎｇＢＬＷＴＦｄＳｎｎｄＴｈｎｇｙ２０１２４９ｖｇｂ２１７８１８３２６ＶＡＮＥＳＳＡＲＤＵＮＣＡＮＡＪＦＵＬＬＥＲＺＣｈｎｇｎＧｕｎＣｎｎｎＭｙｎＡｖｙｎｄＰｄｕｎＭｂＧｕｎｎＣｂｂｇＢＶｐＣｋｄＤｎＤｕｎＡｇｕｕＦｄＣｈｍ２０Ｊｕｎｙ２００６５４７６２８７６３４２７ＪＯＮＶＧＵＮＮＡＲＢＢＴＲＵＤＥＷＧｕｎｂｐｈｎｎｈｎｎｘｄｎｐｎｄｄｙｎｕｎｕｗＢＬｐｂｙ１５５

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