Combined fractions (H2 O and 30% and 50% ethanol) of crude rapeseed cake extracts with 80% ethanol were hydrolyzed with NaOH solution. The hydrolyzed extract showed significantly higher contents of total phenolics (41.8 mg SAE/g) and sinapic acid (425.8 mg/g), as well as higher 1,1-diphenyl-2-picryl-hydrazyl radical-scavenging capacity (91.98 RSC%) than the crude extract (P < 0.05). Antimicrobial activity of the hydrolyzed extract was remarkably higher than that of the crude extract against selected Gram-positive and Gram-negative bacteria as well as yeast, as determined by the minimum inhibitory concentration method. Hydrolyzed extract (100, 250, or 500 ppm) was added to mayonnaise dressing, and several quality characteristics of the dressing were investigated by assessments of microbial, physical, and oxidative stabilities during 8 wk of storage. Microbial stability was higher in the dressing with hydrolyzed extract added (4.3 to 4.6 Log CFU/g) than the control (4.9 Log CFU/g). Physical characteristics of the dressing with hydrolyzed extract added were better than those of the control, based on increased viscosity and reduced emulsion separation. Hydrolyzed extract increased oxidative stability in a concentration-dependent manner, and the dressing with added 500 ppm of hydrolyzed extract resulted in a lower free fatty acid content (4.8% at week 8), peroxide value (13.5 meq/kg at week 6), and 2-thiobarbituric acid-reactive substances value (66.2 μg/100 g at week 8) than the control. Therefore, it is expected that hydrolyzed rapeseed cake extract containing high sinapic acid content can be used in emulsion system as a value-added ingredient. PRACTICAL APPLICATION Crude extract of rapeseed cake was fractionated and alkaline-hydrolyzed to convert sinapine into sinapic acid, and the produced hydrolyzed extract showed higher antimicrobial and antioxidative activities than the crude extract. When the hydrolyzed extract was added to mayonnaise dressing, microbial stability increased along with physical characteristics and oxidative stability, thereby supporting the potential of hydrolyzed rapeseed extract as a food additive for quality management of mayonnaise dressing during storage.

中文翻译：

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水解菜籽饼提取物对蛋黄酱调味品品质特性的影响

用 NaOH 溶液水解含有 80% 乙醇的粗油菜籽饼提取物的混合级分（H2O 和 30% 和 50% 乙醇）。水解提取物的总酚含量 (41.8 mg SAE/g) 和芥子酸 (425.8 mg/g) 含量显着增加，1,1-二苯基-2-苦基-肼基自由基清除能力 (91.98 RSC%) ) 比粗提物 (P < 0.05)。根据最小抑菌浓度法测定，水解提取物对选定的革兰氏阳性菌和革兰氏阴性菌以及酵母菌的抗菌活性显着高于粗提物。将水解提取物（100、250 或 500 ppm）添加到蛋黄酱调味品中，并通过微生物、物理、和 8 周储存期间的氧化稳定性。添加水解提取物的敷料中的微生物稳定性（4.3 至 4.6 Log CFU/g）高于对照（4.9 Log CFU/g）。基于增加的粘度和减少的乳液分离，添加水解提取物的敷料的物理特性优于对照。水解提取物以浓度依赖性方式增加氧化稳定性，添加 500 ppm 水解提取物的敷料导致较低的游离脂肪酸含量（第 8 周时为 4.8%）、过氧化值（第 6 周时为 13.5 meq/kg），和 2-硫代巴比妥酸反应物质值（第 8 周时为 66.2 μg/100 g）比对照。因此，可以期待含有高芥子酸含量的水解菜籽饼提取物可以作为一种增值成分用于乳化体系。实际应用 菜籽饼粗提液经分馏和碱解将芥子碱转化为芥子酸，水解后的提取物比粗提物具有更高的抗菌和抗氧化活性。当水解提取物添加到蛋黄酱调味汁中时，微生物稳定性随着物理特性和氧化稳定性的增加而增加，从而支持水解油菜籽提取物作为食品添加剂在蛋黄酱调味汁储存期间的质量管理的潜力。