Factors affecting the dissolution and degradation of oriental mustard-derived sinigrin and allyl isothiocyanate in aqueous media.
Factors affecting the dissolution and degradation of oriental mustard-derived sinigrin and allyl isothiocyanate in aqueous media.
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影响东方芥末黑芥苷和异硫氰酸烯丙酯在水介质中溶解和降解的因素。
DOI：
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发表时间：
2000
影响因子：
6.1
通讯作者：
Mikio Chiba
中科院分区：
文献类型：
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作者：
Rong Tsao;Qing Yu;Irene Friesen;John Potter;Mikio Chiba
紫荆素是芥菜中主要的硫代葡萄糖苷，在正常条件下，紫荆素主要通过黑芥子酶的酶促作用在水介质中降解生成异硫氰酸丙烯酯（AITC）。由于AITC被认为是刺丝酵母的主要杀线虫成分，其在水介质中的稳定性是实现有效控制线虫的重要问题。纯紫荆素和AITC在pH为5.00-7.00的缓冲水中相对稳定，但在pH为9.00时稳定性较差。在pH值为5.00-9.00的相同范围内，sinigrin和AITC在土壤水中（1:1水/风干土壤混合物的上清液）比在缓冲水中更稳定。皂荚素从芥菜糠或磨碎的种子中迅速溶解到水中，并通过共溶黑芥子酶降解为AITC。紫杉素降解形成的AITC在土壤水中比在缓冲水中更稳定。缓冲能力被认为是促进土壤水中AITC稳定的因素之一，但来自麸皮或种子和土壤的其他未知因素也可能有助于稳定。
Sinigrin, the predominant glucosinolate in the oriental mustard Brassica juncea, is mainly degraded upon the enzymatic action of myrosinase under normal conditions to give allyl isothiocyanate (AITC) in an aqueous media. Because AITC is considered to be the principal nematicidal ingredient in B. juncea, its stability in aqueous media is an important issue in achieving efficient nematode control. Pure sinigrin and AITC were found to be relatively stable in buffered water in the pH range of 5.00-7.00 but less stable at pH 9.00. Both sinigrin and AITC were more stable in soil water (supernatant of a 1:1 water/air-dried soil mixture) than in buffered water at the same pH range of 5.00-9.00. Sinigrin dissolved from the mustard bran or ground seed into water very quickly and was degraded by codissolved myrosinase to AITC. The AITC that formed from the degradation of sinigrin was found to be more stable in the soil water than in the buffered water. Buffer capacity was considered to be one of the factors that contributed to the stabilization of AITC in the soil water, but other unknown factors from both bran or seed and soil may also have contributed to the stabilization.