学术
摘 要:
本文研究了温度、pH值、溶剂、超声波等因素对辣根油中异硫氰酸酯水解稳定性的影响。结果显示随着温度的升高异硫氰酸酯水解速度加快；在丙酮溶液中异硫氰酸酯性质稳定；在超声波条件下异硫氰酸酯水解速度极快。同时，我们讨论了异硫氰酸酯的水解机理，并提出了一种提高其稳定性的方法。[著者文摘]
文章出处:
《食品科学》-2005年26卷11期 -125-128页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2005）11-0125-04
Hydrolyzation Stability of Isothiocyanates Existed in Chinese Horseradish Volatile Oil
ZHANG Qing-feng, JIANG Zi-tao, ZHANG Yun-hua, LI Rong （Department of Food Science and Engineering, Tianjin University of Commerce, Tianjin 300134, China）
Abstract:
In this study, the effects of temperature, pH, solvent, ultrasonic wave on the hydrolyzation of isothiocyanates in the volatile oil of horseradish were investigated. The results indicated that the hydrolytic rate increased with the rising of temperature; isothiocyanates were stable in acetone and the hydrolytic rate was very high by ultrasonic wave. In addition, the mechanism of the hydrolyzation was discussed and a method for improving its stability was also given.[著者文摘]
Key words:
isothiocyanates; hydrolysis; mechanism
基金资助:
天津市自然科学基金（043604511）：天津市高校科技发展基金（20030905）
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