Abstract
The effect of different pretreatments on degradation of glucosinolates in rapeseed and its transferring law in oil, emulsion, water and sediment phase during aqueous medium extraction processing was investigated. The glucosinolates content was determined by palladium chloride spectrophotometry method, and the conditions of roasting and boiling were optimized by single-factor experiments. The results showed that under the optimized conditions of roasting at 120 ℃ for 0.5 h, the degradation rate of glucosinolate was 7.32%. While under the optimized conditions of boiling at 115 ℃ for 10 min, the degradation rate of glucosinolate was 21.04%. The glucosinolates were kept substantially constant when transferred from the raw materials to the four phases during aqueous medium extraction processing, whereas they were not detected in oil and emulsion phase. Most of the glucosinolates entered the water phase and a small amount were stayed in the sediment phase. The glucosinolates content in the rapeseed meal was 0.3% to 0.8%, lower than the cake of traditional method. This suggested that aqueous medium extraction processing could extract the rapeseed oil and the most glucosinolates simultaneously. About 66.46%～74.52% glucosinolates of untreated rapeseed entered the water phase, and 27.30%～36.15% was stayed in the sediment phase. The glucosinolates that entered the water phase were respectively increased 5%～15% after roasting and 9%～13% after boiling.
Publication Date
5-28-2017
First Page
150
Last Page
155
DOI
10.13652/j.issn.1003-5788.2017.05.031
Recommended Citation
Yanqin, REN; Ruijin, YANG; Wenbin, ZHANG; Wei, ZHAO; and Xiao, HUA
(2017)
"The Degradation and Transfer Law of Glucosinolates in Rapeseeds during Aqueous Medium Extraction Processing of Oil,"
Food and Machinery: Vol. 33:
Iss.
5, Article 31.
DOI: 10.13652/j.issn.1003-5788.2017.05.031
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/31
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