响应面法优化油菜籽粕中硫苷酶解工艺及其降解产物抑菌作用的初步研究

以油菜籽粕为原料,在单因素实验基础上,选取酶解缓冲液p H、酶解温度和酶解时间为自变量,以酶解产物异硫氰酸酯含量为响应值,利用Box-Behnken中心组合设计原理和响应面分析法,研究各自变量的交互作用对异硫氰酸酯含量的影响,建立异硫氰酸酯含量的二次回归方程,并通过抑菌圈实验,分析了异硫氰酸酯对哈密瓜采后两种常见病原菌的抑制作用。结果表明:酶解缓冲液p H3.70、酶解温度45℃、酶解时间96 min,在此最优条件下异硫氰酸酯含量为3.005%。抑菌实验表明,异硫氰酸酯对镰刀菌和链格孢菌有明显的抑制作用。 

Optimization of enzymatic hydrolysis condition of glucosinolates from rapeseed meal by response surface methododlogy and the preliminary research of its bacteriostasis

Rapeseed meal was used as a raw material. Three extraction parameters including p H of the enzymatic buffer, enzymolysis temperature and time were used as independent variables and optimized based on single factor investigations and the content of isothiocyanate was used as the response value.The interaction of the respective variables and their influence on the content were studied by using Box-Behnken central composite design and response surface analysis theory, a quadric regression equation for predicting the content of isothiocyanate was established. The results showed that the better extraction conditions were as follows: p H3.70, the enzymolysis temperature 45 ℃ and enzymolysis time 96 min.Under optimum conditions, the content of isothiocyanates was 3.005%.The results of antimicrobial tests showed that the isothiocyanates had obvious inhibitory effects on Fusarium and Alternaria.