KR20090099805A - 초고압 처리를 통해 브로콜리의 설포라판 함량을 증폭하는방법 - Google Patents
초고압 처리를 통해 브로콜리의 설포라판 함량을 증폭하는방법 Download PDFInfo
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- KR20090099805A KR20090099805A KR1020080025000A KR20080025000A KR20090099805A KR 20090099805 A KR20090099805 A KR 20090099805A KR 1020080025000 A KR1020080025000 A KR 1020080025000A KR 20080025000 A KR20080025000 A KR 20080025000A KR 20090099805 A KR20090099805 A KR 20090099805A
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- sulforaphane
- broccoli
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- high pressure
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- SUVMJBTUFCVSAD-UHFFFAOYSA-N sulforaphane Chemical compound CS(=O)CCCCN=C=S SUVMJBTUFCVSAD-UHFFFAOYSA-N 0.000 title claims abstract description 74
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 44
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 44
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 39
- SUVMJBTUFCVSAD-JTQLQIEISA-N 4-Methylsulfinylbutyl isothiocyanate Natural products C[S@](=O)CCCCN=C=S SUVMJBTUFCVSAD-JTQLQIEISA-N 0.000 title claims abstract description 37
- 229960005559 sulforaphane Drugs 0.000 title claims abstract description 37
- 235000015487 sulforaphane Nutrition 0.000 title claims abstract description 37
- 230000003321 amplification Effects 0.000 title claims 8
- 238000003199 nucleic acid amplification method Methods 0.000 title claims 8
- 238000003306 harvesting Methods 0.000 title 1
- 238000009931 pascalization Methods 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 26
- 125000004383 glucosinolate group Chemical group 0.000 claims abstract description 13
- 108010058651 thioglucosidase Proteins 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 238000006911 enzymatic reaction Methods 0.000 abstract 1
- 235000013376 functional food Nutrition 0.000 abstract 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 9
- 244000308180 Brassica oleracea var. italica Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 210000000170 cell membrane Anatomy 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 210000000805 cytoplasm Anatomy 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000009257 reactivity Effects 0.000 description 3
- 238000000527 sonication Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000003934 vacuole Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000004221 Brassica oleracea var gemmifera Nutrition 0.000 description 1
- 244000308368 Brassica oleracea var. gemmifera Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000000589 high-performance liquid chromatography-mass spectrometry Methods 0.000 description 1
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 description 1
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002825 nitriles Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Claims (7)
- 초고압 처리를 통해 브로콜리 내의 설포라판 함량을 증폭시키는 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 1항에 있어서,상기 초고압 처리는 200내지 600 Mpa의 압력에서 이루어지는 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 2 항에 있어서,상기 초고압 처리는 450내지 550 Mpa의 압력에서 이루어지는 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 2항에 있어서,상기 초고압 처리는 5 내지 30 분 동안 이루어지는 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 1 항에 있어서,상기 설포라판은 브로콜리 내의 글루코시놀레이트가 효소 작용을 통해 형성되는 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 5 항에 있어서,상기 효소는 미로시나제인 것을 특징으로 하는 설포라판 함량 증폭 방법.
- 제 1항에 있어서,상기 초고압 처리 이후에, 상온에서 30 분 내지 2 시간 동안 방치하는 단계를 더 포함하는 것을 특징으로 하는 설포라판 함량 증폭 방법.
Priority Applications (1)
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KR1020080025000A KR100946727B1 (ko) | 2008-03-18 | 2008-03-18 | 초고압 처리를 통해 브로콜리의 설포라판 함량을 증폭하는방법 |
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KR1020080025000A KR100946727B1 (ko) | 2008-03-18 | 2008-03-18 | 초고압 처리를 통해 브로콜리의 설포라판 함량을 증폭하는방법 |
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KR20090099805A true KR20090099805A (ko) | 2009-09-23 |
KR100946727B1 KR100946727B1 (ko) | 2010-03-12 |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104542910A (zh) * | 2015-01-23 | 2015-04-29 | 北京市农林科学院 | 一种有效保留硫代葡萄糖苷的脱水西兰花的制备方法 |
CN104542907A (zh) * | 2014-12-18 | 2015-04-29 | 界首市赫赫发生物科技有限公司 | 红薯叶的蔬菜化开发工艺 |
CN105246339A (zh) * | 2014-04-14 | 2016-01-13 | 比克比欧有限公司 | 用于制备具有增加的萝卜硫素含量的青花菜的方法以及由其制备的青花菜的用途 |
KR20210109109A (ko) | 2020-02-26 | 2021-09-06 | 경일대학교산학협력단 | 페닐이소티오시아네이트를 처리하여 십자화과 식물로부터 설포라판을 생산하는 방법 및 보존하는 방법 |
CN113717985A (zh) * | 2021-08-23 | 2021-11-30 | 南开大学 | 一种创制高萝卜硫素含量青花菜新种质的方法及应用 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2015160124A1 (ko) * | 2014-04-14 | 2015-10-22 | 주식회사 비케이바이오 | 설포라판 함량이 증가된 브로콜리의 제조방법 및 그로부터 제조된 브로콜리의 이용 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3271824B2 (ja) * | 1993-05-26 | 2002-04-08 | 金印わさび株式会社 | 辛味および風味の保存性が向上された香辛料の製造方法 |
JP3355364B2 (ja) * | 1993-12-01 | 2002-12-09 | 金印わさび株式会社 | 十字花科植物漬物の製造方法 |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105246339A (zh) * | 2014-04-14 | 2016-01-13 | 比克比欧有限公司 | 用于制备具有增加的萝卜硫素含量的青花菜的方法以及由其制备的青花菜的用途 |
CN104542907A (zh) * | 2014-12-18 | 2015-04-29 | 界首市赫赫发生物科技有限公司 | 红薯叶的蔬菜化开发工艺 |
CN104542910A (zh) * | 2015-01-23 | 2015-04-29 | 北京市农林科学院 | 一种有效保留硫代葡萄糖苷的脱水西兰花的制备方法 |
CN104542910B (zh) * | 2015-01-23 | 2017-10-20 | 北京市农林科学院 | 一种有效保留硫代葡萄糖苷的脱水西兰花的制备方法 |
KR20210109109A (ko) | 2020-02-26 | 2021-09-06 | 경일대학교산학협력단 | 페닐이소티오시아네이트를 처리하여 십자화과 식물로부터 설포라판을 생산하는 방법 및 보존하는 방법 |
CN113717985A (zh) * | 2021-08-23 | 2021-11-30 | 南开大学 | 一种创制高萝卜硫素含量青花菜新种质的方法及应用 |
CN113717985B (zh) * | 2021-08-23 | 2024-01-16 | 南开大学 | 一种创制高萝卜硫素含量青花菜新种质的方法及应用 |
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