Method for assisting in hydrolyzing glucosinolate in mustard seeds into isothiocyanate by combining ultrahigh static pressure with conversion liquid
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A technology of glucosinolate and isothiocyanate is applied in the field of hydrolyzed mustard seed where glucosinolate is isothiocyanate, which can solve the problems of low production efficiency and the like
Pending Publication Date: 2020-10-30
JINAN UNIVERSITY
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In traditional industrial production, it usually takes 2-3 days for the complete co
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Embodiment 1
[0031] The conversion of glucosinolates in white mustard into isothiocyanates includes the following steps:
[0032] (1) Weigh the sample 50g;
[0033] (2) Mix it with the transformation solution at a ratio of 1:5 (g / ml) (pH=7, containing 18mM ascorbic acid, 15mM EDTA, and the temperature is 50°C);
[0034] (3) Refining in the colloid mill to reach an average particle size of 62 μm;
[0035] (4) Put it into PET vacuum packaging bag;
[0036] (5) Perform ultra-high static pressure treatment, keep it under 600MPa pressure for 20 minutes, and then release the pressure to take it out. Complete hydrolysis within 30 minutes, glucosinolates converted to isothiocyanates.
Embodiment 2
[0047] The glucosinolate in the white mustard is converted into isothiocyanate and comprises the following steps:
[0048] (1) Weigh the sample 50g;
[0049] (2) Mix it with the transformation solution at a ratio of 1:1 (g / ml) (pH=9, containing 4.5mM ascorbic acid, 30 mM EDTA, and the temperature is 40°C);
[0050] (3) Refining in the colloid mill to reach an average particle size of 315 μm;
[0051] (4) Put it into PET vacuum packaging bag;
[0052] (5) Perform ultra-high static pressure treatment, keep it under 450MPa pressure for 15 minutes, then release the pressure and take it out; within 30 minutes, it will be completely hydrolyzed, and glucosinolates will be converted into isothiocyanates;
[0053] (6) Detection of isothiocyanates and glucosinolates: the content of total isothiocyanates in samples treated with ultra-high static pressure reached 19.6 mg / g mustard.
[0054] (7) After fully stirring the treated mustard seed and corn oil at a ratio of 1:5 for 15 minutes,...
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Abstract
The invention discloses a method for assisting in hydrolyzing glucosinolate in mustard seeds into isothiocyanate by combining ultrahigh static pressure with conversion liquid. The method comprises thefollowing steps: mixing mustard seeds or mustard seed powder with a conversion solution according to a solid-liquid ratio of (1: 1)-(1: 5), fully grinding into slurry by a colloid mill, then carryingout pressure maintaining treatment for 5-30 minutes under the pressure of 200-600MPa, then releasing the pressure, and taking out to obtain the isothiocyanate. The average particle size of the slurryformed by the colloid mill should be within the range of 50-315 [mu] m. The isothiocyanate mainly refers to allyl isothiocyanate and phenyl isothiocyanate. According to the method, glucosinolate is hydrolyzed into isothiocyanate under the assistance of an ultrahigh static pressure technology and a conversion solution, the hydrolysis efficiency is high, glucosinolate can be completely hydrolyzed within 30 minutes, and the traditional industry needs 2-3 days; the isothiocyanate produced by the method is high in yield and high in stability. The method is simple in process and remarkable in effect, a green physical processing technology is adopted, and no heating or additive is added in the processing process.
Description
technical field [0001] The invention relates to the technical field of isothiocyanate products, in particular to a method for hydrolyzing mustard glucosinolate into isothiocyanate. Background technique [0002] Isothiocyanate compounds have many biological activities, the most important of which include inhibiting the occurrence of tumors, inhibiting tumor growth through apoptosis, and preventing certain degenerative diseases by regulating the activity of Phase I and Phase II metabolic enzymes. In addition, isothiocyanate has broad-spectrum antibacterial properties and insect repellent effects, and has been used as a natural antibacterial agent in various foods, including beef, chicken breast, sausage, bread and peanuts, to extend the shelf life of food. It has also been reported that isothiocyanates have the potential to replace synthetic pesticides in weed, insect and fungal control. Therefore, it is very important to efficiently produce high-content isothiocyanate from m...
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