RSD法優化異硫氰酸酯制備技術

食品科學論文編號:SP069  論文字數:8778,頁數:24

目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
 1.1  西蘭花概述 1
 1.2  研究背景及現狀 1
 1.3  本研究的目的及意義 4
 1.4  本論文主要研究內容 5
 1.5  本章小結 5
2. 實驗部分 6
 2.1 實驗器材與試劑 6
 2.2  實驗方法 6
 2.3  本章小結 9
3. 實驗結果與討論 10
 3.1 ITCs的提取工藝討論   10
 3.2 ITCs的定量測定研究 10
 3.3  響應面優化提取工藝研究 10
 3.4  本章小結 16
4．總結與展望 17
致謝 18
參考文獻 19

摘 要：異硫氰酸酯（ITCs）是辣根、芥末等十字花科植物中廣泛存在的一類活性成份，是一種風味成份，具有辛辣刺激的口感。近幾年的研究表明ITCs具有殺菌、抑菌和消滅消化道中寄生蟲等生物活性，ITCs還能夠有效地防止多種致癌物所引起的DNA損傷和癌癥。本文選用西蘭花種子為材料，以提取溫度、提取pH和提取時間為自變量，ITCs得率為響應值，通過中心復合實驗設計，研究各自變量及其交互作用對ITCs得率的影響，采用響應面分析法優化ITCs的提取工藝參數。
 結果表明，ITCs提取的最佳工藝條件為：提取溫度43.96 oC，提取pH 7.2，提取時間 62min。該條件ITCs的提取率為0.335%。驗證實驗表明，所得模型方程能較好地預測實驗結果。
關鍵詞：西蘭花種子；異硫氰酸酯；提取；響應面

Abstract: Isothiocyanates(ITCs),the hydrolytic products of glucosinolates in the Cruciferous plants, are the flavor components with pungent taste. ITCs show high biological activities and can prevent from DNA-damage and cancer, and inhibit the platelet aggregation, the growth of food spoilage and pathogenic bacteria. The experimental setup based on a full-factorial, central-composite design was implemented to optimize the extraction technology of ITCs from broccoli seed. The parameters of extraction temperature, pH value, and extraction time were  considered.
 The results indicated that the optimum conditions for ITCs extraction process were as follows: extraction temperature was 43.96 oC， pH value of the medium was 7.2， extraction time was 62mins . The yield of ITCs is 0.335%. The validation test shows that the prediction values of the model are well agreed with the experimental values.
Keywords：broccoli seed; isothiocyanates; extraction; RSD