Effect of heat processing on oxazolidine ofCapparis masaikaiLevI.
Effect of heat processing on oxazolidine ofCapparis masaikaiLevI.
复制标题
热处理对山西柑橘恶唑烷的影响。
DOI：
10.1111/jfpp.14447
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发表时间：
2020
影响因子：
2.5
通讯作者：
Hu Xujia
中科院分区：
文献类型：
--
作者：
Zhang Lanyun;Xie Zenghui;Chen Yanli;Hu Xujia
山柑是中国的一种乡土植物，其成熟的种子可入药，因其味甜而常被咀嚼。然而，种子也含有2-羟乙基芥子油苷（2-Hydr GLS），它可以被黑芥子酶水解，产生苦味和有害物质1，3-恶唑烷-2-酮（OZT）。在这项研究中，热处理已被用来减少OZT在C。masaikaiseeds。通过在不同温度（30-90°C）下孵育，研究了热处理对黑芥子酶酶活性、2-Hydr GLS含量和含水量的影响。进一步的小鼠模型实验表明，热处理对C. Masaikaiseeds消除了小鼠血液中OZT的含量。因此，热处理可以作为一种有效的方法来减少有害的OZT和改善口感的C。masaikaiseeds。
Capparis masaikai, as a Chinese local plant, its mature seeds are used in traditional Chinese medicine and commonly chewed for their sweet taste. However, the seeds also contain 2‐hydroxyethylglucosinolate (2‐Hydr GLS), which can be hydrolyzed by the myrosinase enzyme to product bitterness and harmful substance 1,3‐oxazolidine‐2‐thione (OZT). In this study, heat processing has been used to reduce the OZT inC. masaikaiseeds. The effect of heat processing on myrosinase enzymatic activity, 2‐Hydr GLS content and water content has been investigated by incubation under different temperatures (30–90°C). Further experiments using mice model showed that feeding of heat processedC. masaikaiseeds eliminated the content of OZT in mice blood. Thus, our study indicated that heat processing could be used as an effective method to reduce the harmful OZT and improve the taste ofC. masaikaiseeds.