本文選題：2-(4-甲氧基苯氧基)-丙酸 + 無根豆芽��； 參考：《華中農業(yè)大學》2017年碩士論文

【摘要】：綠豆芽營養(yǎng)豐富、口感良好,深受人們喜愛,市場需求量很大。2,4-D、赤霉素等物質被不法商販用于生產無根豆芽謀取利益。隨著人們對食品安全的重視,這些物質已逐漸被禁止使用。而采用一般的培育方法,無法滿足人們對無根豆芽的需求,尋找新的安全無毒的無根豆芽劑具有重要的意義。Lactisol是一種來源于咖啡豆的天然物質。本文為尋找新的無根豆芽劑,進行了lactisol對綠豆芽形態(tài)和生化成分的研究,分析了lactisol作為無根豆芽劑的可行性。本文的研究內容主要包括:1.本文通過兩條路線制備R-lactisol:(1)以L-丙氨酸經(jīng)重氮化反應得到S-2-氯丙酸,再將S-2-氯丙酸與對甲氧基苯酚反應得到R-lactisol;(2)以D-乳酸甲酯、固體光氣為原料反應通過羥基的氯代得到S-2-氯丙酸甲酯,再將其與對甲氧基苯酚反應得到R-lactisol。這兩種方法制得lactisol的e.e值接近90%,進一步提純,可超過98%。2.探索了Novozym-435脂肪酶拆分外消旋體lactisol。研究表明,以lactisol乙酯和1,4-丁二胺為底物,叔丁醇為溶劑,在30℃下,拆分效果最好,當lactisol乙酯的轉化率達到54%時,lactisol的e.e值可達到43%。3.探索了lactisol對綠豆芽培育的影響,研究結果如下:(1)通過人工氣候箱培育綠豆芽,在培育期的第二天和第三天分別施用了200ppm R-lactisol、200 ppm S-lactisol和200 ppm R/S-lactisol,共培育6天,研究了它們對綠豆芽形態(tài)的影響。研究表明,與水對照組相比,R-lactisol處理組和R/S-lactisol處理組均能有效減少豆芽側根數(shù)目,縮短豆芽主根長度(P0.05)。其中R-lactisol處理組的效果最好,與水對照組相比,該處理組可使綠豆芽根長縮短60.78%,側根數(shù)減少50.00%;(2)在(1)的研究基礎上,進一步研究了連續(xù)施用濃度為1-5 ppm的R-lactisol對綠豆芽形態(tài)的影響。研究表明,4 ppm的R-lactisol處理組效果最優(yōu),與水對照組相比,該處理組可以使綠豆芽主根長縮短67.50%,側根數(shù)減少60.00%;(3)在(2)的研究基礎上,進一步研究了連續(xù)施用濃度為3 ppm、5 ppm、7.5ppm、10 ppm R-lactisol,并在第3 d時用5 ppm 6-BA培育2 h,培育6天。研究表明,與水對照組相比,各處理組均可使綠豆芽根長明顯縮短,側根數(shù)明顯減少,直徑明顯增大(P0.05)。其中3 ppm的R-lactisol和6-BA復配處理組的綜合效果最優(yōu),與水對照組相比,該處理組可以使綠豆芽根長縮短67.21%,側根數(shù)減少88.89%,產量增加50%;(4)研究了不同的培育劑對綠豆芽的效果。在豆芽培育的第2 d和第3 d分別施用75 ppm R-lactisol或75 ppm 2,4-D,其中復配組在第3 d時還用5 ppm 6-BA培育2 h,培育6天。研究表明,R-lactisol和6-BA復配處理組的效果最優(yōu),與水對照組相比,該處理組可以使綠豆芽根長縮短57.37%,完全抑制側根生成,直徑增粗10.82%,在鮮重幾乎相同的情況下,根重減少53.33%。各處理組豆芽的可溶性蛋白含量、可溶性糖含量均低于水對照組;各處理組的維生素C和γ-氨基丁酸含量均高于水對照組。Lactisol對無根豆芽的培育具有潛在價值。
[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.
【學位授予單位】：華中農業(yè)大學
【學位級別】：碩士
【學位授予年份】：2017
【分類號】：TQ450.6;S649

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