光学活性LACTISOL制备及其对无根绿豆芽培育的研究

发布时间：2018-07-05 12:24

本文选题：2-(4-甲氧基苯氧基)-丙酸 + 无根豆芽　；参考：《华中农业大学》2017年硕士论文

【摘要】：绿豆芽营养丰富、口感良好,深受人们喜爱,市场需求量很大。2,4-D、赤霉素等物质被不法商贩用于生产无根豆芽谋取利益。随着人们对食品安全的重视,这些物质已逐渐被禁止使用。而采用一般的培育方法,无法满足人们对无根豆芽的需求,寻找新的安全无毒的无根豆芽剂具有重要的意义。Lactisol是一种来源于咖啡豆的天然物质。本文为寻找新的无根豆芽剂,进行了lactisol对绿豆芽形态和生化成分的研究,分析了lactisol作为无根豆芽剂的可行性。本文的研究内容主要包括:1.本文通过两条路线制备R-lactisol:(1)以L-丙氨酸经重氮化反应得到S-2-氯丙酸,再将S-2-氯丙酸与对甲氧基苯酚反应得到R-lactisol;(2)以D-乳酸甲酯、固体光气为原料反应通过羟基的氯代得到S-2-氯丙酸甲酯,再将其与对甲氧基苯酚反应得到R-lactisol。这两种方法制得lactisol的e.e值接近90%,进一步提纯,可超过98%。2.探索了Novozym-435脂肪酶拆分外消旋体lactisol。研究表明,以lactisol乙酯和1,4-丁二胺为底物,叔丁醇为溶剂,在30℃下,拆分效果最好,当lactisol乙酯的转化率达到54%时,lactisol的e.e值可达到43%。3.探索了lactisol对绿豆芽培育的影响,研究结果如下:(1)通过人工气候箱培育绿豆芽,在培育期的第二天和第三天分别施用了200ppm R-lactisol、200 ppm S-lactisol和200 ppm R/S-lactisol,共培育6天,研究了它们对绿豆芽形态的影响。研究表明,与水对照组相比,R-lactisol处理组和R/S-lactisol处理组均能有效减少豆芽侧根数目,缩短豆芽主根长度(P0.05)。其中R-lactisol处理组的效果最好,与水对照组相比,该处理组可使绿豆芽根长缩短60.78%,侧根数减少50.00%;(2)在(1)的研究基础上,进一步研究了连续施用浓度为1-5 ppm的R-lactisol对绿豆芽形态的影响。研究表明,4 ppm的R-lactisol处理组效果最优,与水对照组相比,该处理组可以使绿豆芽主根长缩短67.50%,侧根数减少60.00%;(3)在(2)的研究基础上,进一步研究了连续施用浓度为3 ppm、5 ppm、7.5ppm、10 ppm R-lactisol,并在第3 d时用5 ppm 6-BA培育2 h,培育6天。研究表明,与水对照组相比,各处理组均可使绿豆芽根长明显缩短,侧根数明显减少,直径明显增大(P0.05)。其中3 ppm的R-lactisol和6-BA复配处理组的综合效果最优,与水对照组相比,该处理组可以使绿豆芽根长缩短67.21%,侧根数减少88.89%,产量增加50%;(4)研究了不同的培育剂对绿豆芽的效果。在豆芽培育的第2 d和第3 d分别施用75 ppm R-lactisol或75 ppm 2,4-D,其中复配组在第3 d时还用5 ppm 6-BA培育2 h,培育6天。研究表明,R-lactisol和6-BA复配处理组的效果最优,与水对照组相比,该处理组可以使绿豆芽根长缩短57.37%,完全抑制侧根生成,直径增粗10.82%,在鲜重几乎相同的情况下,根重减少53.33%。各处理组豆芽的可溶性蛋白含量、可溶性糖含量均低于水对照组;各处理组的维生素C和γ-氨基丁酸含量均高于水对照组。Lactisol对无根豆芽的培育具有潜在价值。
[Abstract]:Mung bean sprouts are rich in nutrition and good taste and are very popular with people. The market demand is great.2,4-D, and gibberellin and other substances are used by illegal traders to make root bean sprouts. With people's attention to food safety, these substances have been gradually forbidden to use. And the use of general cultivation methods can not satisfy people's demand for root free bean sprouts. To find new safe and non-toxic root free bean sprouts is of great significance,.Lactisol is a natural substance derived from coffee beans. In order to find a new rootless bean sprout, this paper studies the morphology and biochemical components of green bean sprouts by lactisol, and analyzes the feasibility of lactisol as a root free bean sprout. The main contents of this paper include: 1 In this paper, R-lactisol: (1) was prepared by two routes, and S-2- Chloropropionic acid was obtained by L- alanine through diazotization, and then S-2- Chloropropionic acid and methoxy phenol were reacted with R-lactisol; (2) D- lactate methyl ester, solid phosgene as raw material reaction through hydroxyl chloride of S-2- Chloropropionic acid methyl ester, and then reaction with methoxy phenol to obtain R- Lactisol. the E.E value of the two methods is close to 90% and further purified, which can be further purified. It can be more than 98%.2. to explore the lactisol. study of Novozym-435 lipase separation. The results show that the separation effect is best with lactisol ethyl and 1,4- Ding Eran as the substrate and tertiary butyl alcohol as the solvent. When the conversion rate of lactisol ethyl ester reaches 54%, lactiso is 54%, lactiso. The E.E value of l can reach 43%.3. to explore the effect of lactisol on the cultivation of mung bean sprout. The results are as follows: (1) 200ppm R-lactisol, 200 ppm S-lactisol and 200 ppm R/S-lactisol were used for 6 days in the cultivation period, and the effect of them on the bud morphology of mung bean was studied. The results showed that compared with the water control group, both the R-lactisol treatment group and the R/S-lactisol treatment group could effectively reduce the number of lateral roots of bean sprouts and shorten the length of the main root of the bean sprouts (P0.05). The effect of the R-lactisol treatment group was the best. Compared with the water control group, the treatment group could shorten the root length of the green bean sprouts by 60.78% and the number of lateral roots by 50%; (2) the study base of (1) was (2). On the base of the study, we further studied the effect of R-lactisol on the morphology of mung bean sprouts with continuous concentration of 1-5 ppm. The study showed that the effect of 4 ppm R-lactisol treatment group was the best. Compared with the water control group, the treatment group could shorten the main root length of the green bean sprout by 67.50%, the number of lateral roots reduced by 60%; (3) on the basis of (2), the continuous application of the treatment group was further studied. The concentration was 3 ppm, 5 ppm, 7.5ppm, 10 ppm R-lactisol, and 2 h was cultivated for 6 days with 5 ppm 6-BA at third D. The results showed that compared with the water control group, the root length of green bean sprouts could be shortened, the number of lateral roots decreased obviously and the diameter increased obviously (P0.05). The comprehensive effect of 3 ppm R-lactisol and compound treatment group was optimal. Compared with the water control group, the root length of the green bean sprout could be shortened by 67.21%, the number of lateral roots decreased by 88.89%, and the yield increased by 50%. (4) the effects of different cultivation agents on green bean sprouts were studied. 75 ppm R-lactisol or 75 ppm 2,4-D were used in the second D and third D of soybean sprouts, and the compound group also cultivated 2 h with 5 ppm 6-BA at third D, and cultivated 6. The results of the study showed that the R-lactisol and 6-BA compound treatment group had the best effect. Compared with the water control group, the treatment group could shorten the root length of green bean 57.37%, completely inhibit the formation of the lateral root, and the diameter increased by 10.82%. In the case of the fresh weight almost the same, the root weight reduced the soluble protein content of the soybean sprouts in each group of 53.33%., and the soluble sugar content was all in the same condition. The vitamin C and GABA content in each treatment group were higher than those in the water control group.Lactisol, which had potential value for the cultivation of no root bean sprouts.
【学位授予单位】：华中农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：TQ450.6;S649

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