食品科学论文编号:SP069  论文字数:8778,页数:24

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1  西兰花概述 1
 1.2  研究背景及现状 1
 1.3  本研究的目的及意义 4
 1.4  本论文主要研究内容 5
 1.5  本章小结 5
2. 实验部分 6
 2.1 实验器材与试剂 6
 2.2  实验方法 6
 2.3  本章小结 9
3. 实验结果与讨论 10
 3.1 ITCs的提取工艺讨论   10
 3.2 ITCs的定量测定研究 10
 3.3  响应面优化提取工艺研究 10
 3.4  本章小结 16
4．总结与展望 17
致谢 18
参考文献 19

摘 要：异硫氰酸酯（ITCs）是辣根、芥末等十字花科植物中广泛存在的一类活性成份，是一种风味成份，具有辛辣刺激的口感。近几年的研究表明ITCs具有杀菌、抑菌和消灭消化道中寄生虫等生物活性，ITCs还能够有效地防止多种致癌物所引起的DNA损伤和癌症。本文选用西兰花种子为材料，以提取温度、提取pH和提取时间为自变量，ITCs得率为响应值，通过中心复合实验设计，研究各自变量及其交互作用对ITCs得率的影响，采用响应面分析法优化ITCs的提取工艺参数。
 结果表明，ITCs提取的最佳工艺条件为：提取温度43.96 oC，提取pH 7.2，提取时间 62min。该条件ITCs的提取率为0.335%。验证实验表明，所得模型方程能较好地预测实验结果。
关键词：西兰花种子；异硫氰酸酯；提取；响应面

Abstract: Isothiocyanates(ITCs),the hydrolytic products of glucosinolates in the Cruciferous plants, are the flavor components with pungent taste. ITCs show high biological activities and can prevent from DNA-damage and cancer, and inhibit the platelet aggregation, the growth of food spoilage and pathogenic bacteria. The experimental setup based on a full-factorial, central-composite design was implemented to optimize the extraction technology of ITCs from broccoli seed. The parameters of extraction temperature, pH value, and extraction time were  considered.
 The results indicated that the optimum conditions for ITCs extraction process were as follows: extraction temperature was 43.96 oC， pH value of the medium was 7.2， extraction time was 62mins . The yield of ITCs is 0.335%. The validation test shows that the prediction values of the model are well agreed with the experimental values.
Keywords：broccoli seed; isothiocyanates; extraction; RSD