西兰花芽中萝卜硫素的含量是成熟植物的10-100倍,这是自1997年以来众所周知的事情。萝卜硫素具有一系列独特的生物学特性,尤其是2相解毒酶的诱导剂。因此,它的使用已经在健康和营养领域进行了深入的研究。萝卜硫烷的形成由表硫素蛋白控制,黑芥子酶辅因子,这是特定的温度。本文研究了温度的影响,加热时间,在西兰花芽中以恒定比例添加Raphanussativus豆芽形式的黑芥子酶,以及西兰花芽匀浆中萝卜硫烷最终含量的其他技术步骤。这些技术步骤对于保存西兰花芽中的萝卜硫素非常重要,但对萝卜硫素的含量有一些限制。我们专注,因此,在提取过程中,使用合适的β-环糊精,己烷和乙醇,为了增加最终提取物中萝卜硫烷的含量,从而稳定它并减少所需的萝卜硫烷量,例如,作为膳食补充剂。
Broccoli sprouts contain 10-100 times higher levels of sulforaphane than mature plants, something that has been well known since 1997. Sulforaphane has a whole range of unique biological properties, and it is especially an inducer of phase 2 detoxication enzymes. Therefore, its use has been intensively studied in the field of health and nutrition. The formation of sulforaphane is controlled by the epithiospecifier protein, a myrosinase co-factor, which is temperature-specific. This paper studies the influence of temperature, heating time, the addition of myrosinase in the form of Raphanus sativus sprouts in constant ratio to broccoli sprouts, and other technological steps on the final sulforaphane content in broccoli sprout homogenates. These technological steps are very important for preserving sulforaphane in broccoli sprouts, but there are some limitations concerning the amount of sulforaphane. We focused, therefore, on the extraction process, using suitable β-cyclodextrin, hexane and ethanol, with the goal of increasing the amount of sulforaphane in the final extract, thus stabilizing it and reducing the required amount sulforaphane needed, e.g., as a dietary supplement.