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Extraction and detection method of rapeseed glucosinolate

A technology of glucosinolate and detection method, which is applied in the field of extraction and detection of rapeseed glucosinolate, can solve the problems of lack, inaccurate qualitative analysis of rapeseed glucosinolate, and inability to identify unknown peaks, and achieves high-efficiency analysis. Methods, Effects of Avoiding Enzymatic Degradation

Inactive Publication Date: 2020-09-04
INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, due to the lack of some standard products, the previous qualitative analysis of rapeseed glucosinolates was not accurate enough, and unknown peaks could not be identified

Method used

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  • Extraction and detection method of rapeseed glucosinolate
  • Extraction and detection method of rapeseed glucosinolate
  • Extraction and detection method of rapeseed glucosinolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A method for extracting and detecting rapeseed glucosinolates, specifically comprising the following steps:

[0049] Step 1. Pretreatment of raw materials: the Brassica napus sample was washed with distilled water, dried, and immediately frozen at -80° C. for 24 hours to inhibit the activity of myrosinase. Before extraction, the sample was ground into a fine powder using a laboratory grinder and passed through a 40-mesh sieve. Rapeseed powder samples were collected and transferred to polypropylene test tubes for storage.

[0050] Step II, extraction of glucosinolates: Weigh 0.4g of rapeseed powder sample into a 10mL centrifuge tube, add 5mL of 70% aqueous methanol solution, and heat the mixture in a water bath at 75°C for 40 minutes. Centrifuge at 8000rmp for 20min, collect the supernatant, and dilute to 5mL to obtain the rapeseed extract.

[0051] Step III, purification of glucosinolates: install the C18 microcolumn device, rinse the C18 microcolumn with 5mL methanol...

Embodiment 2

[0054] A method for extracting and detecting rapeseed glucosinolates, specifically comprising the following steps:

[0055] Step 1. Pretreatment of raw materials: the cabbage-type rapeseed sample was washed with distilled water, dried, and immediately kept frozen at -80° C. for 36 hours to inhibit the activity of myrosinase. Before extraction, the sample was ground into a fine powder using a laboratory grinder and passed through a 40-mesh sieve. Rapeseed powder samples were collected and transferred to polypropylene test tubes for storage.

[0056] Step II, extraction of glucosinolates: Weigh 0.4 g of rapeseed powder sample into a 10 mL centrifuge tube, add 5 mL of 70% aqueous methanol, and heat the mixture in a water bath at 75° C. for 30 minutes. Centrifuge at 8000rmp for 20min, collect the supernatant, and dilute to 5mL to obtain the rapeseed extract.

[0057] Step III, purification of glucosinolates: install the C18 microcolumn device, rinse the C18 microcolumn with 5mL ...

Embodiment 3

[0060] A method for extracting and detecting rapeseed glucosinolates, specifically comprising the following steps:

[0061] Step I, pretreatment of raw materials: the mustard type rapeseed sample was washed with distilled water, dried, and immediately frozen at -80° C. for 48 hours to inhibit the activity of myrosinase. Before extraction, the sample was ground into a fine powder using a laboratory grinder and passed through a 40-mesh sieve. Rapeseed powder samples were collected and transferred to polypropylene test tubes for storage.

[0062] Step II, extraction of glucosinolates: Weigh 0.4g of rapeseed powder sample into a 10mL centrifuge tube, add 5mL of 70% methanol aqueous solution, and ultrasonicate the mixture at 40°C for 20min. Centrifuge at 8000rmp for 20min, collect the supernatant, and dilute to 5mL to obtain the rapeseed extract.

[0063] Step III, purification of glucosinolates: install the C18 microcolumn device, rinse the C18 microcolumn with 5mL methanol, dra...

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Abstract

The invention discloses an extraction and detection method of rapeseed glucosinolate, which belongs to the field of deep processing of oil crops. The extraction and purification method of glucosinolate in rapeseeds is improved through comprehensive application of technologies such as constant-temperature water bath, ultrasonic extraction, a solid-phase extraction column, a microfiltration membraneand the like; an ion pair extraction method is utilized to establish an accurate and efficient rapeseed glucosinolate analysis method; the method can meet the detection requirements of 14 known rapeseed glucosinolates, and six newly discovered glucosinolate components existing in rapeseeds are extracted and qualitatively characterized for the first time. The method solves the problem of unclear degradation mechanism of the traditional rapeseed glucosinolate as a flavor precursor substance, improves the stability of the rapeseed glucosinolate in the extraction process, and has great application potential and economic value in the fields of rapeseed oil processing raw material selection, breeding direction and the like.

Description

technical field [0001] The invention belongs to the field of deep processing of oil crops, in particular to a method for extracting and detecting rapeseed glucosinolates. Background technique [0002] Rapeseed oil is favored by consumers because of its unique flavor, and its sensory flavor profile is significantly different from other vegetable oils. Glucosinolates (glucosinolates, GS) are the iconic secondary metabolites in rapeseed. According to the different side chain groups, glucosinolates can be divided into three categories: aliphatic, aromatic and indole. Under the catalysis of myrosinase or heating conditions, glucosinolates will be degraded (i.e., enzymatic degradation and thermal degradation), and the degradation products include isothiocyanates, thiocyanates, nitriles, thiocyanates, etc., wherein Some of the characteristic flavor substances with pungent smell, the secondary rearrangement reaction can also lead to the formation of other flavor compounds. The typ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/86
CPCG01N30/02G01N30/06G01N30/8675G01N2030/062
Inventor 周琦黄凤洪万楚筠魏芳吕昕李文林刘昌盛贾潇郑畅邓乾春郑明明
Owner INST OF OIL CROPS RES CHINESE ACAD OF AGRI SCI
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