| 异硫氰酸酯的产生、化学性质及测定方法 |
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| 引用本文： | 姜子涛,张清峰,李荣.异硫氰酸酯的产生、化学性质及测定方法[J].中国调味品,2005(4):9-14. |
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| 作者姓名： | 姜子涛 张清峰 李荣 |
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| 作者单位： | 天津商学院,食品科学与工程系,天津,300134 |
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| 基金项目： | 天津市自然科学基金(043604511)，天津市高校科技发展基金(20030905)资助课题 |
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| 摘 要： | 异硫氰酸酯是辣根、芥末及其制品的有效成分，其含量的多少是该类调味品主要的质量指标。异硫氰酸酯具有高度的生物活性，研究结果表明其具有杀菌、抑制血小板聚集、抗癌症和肿瘤等作用。吸引了众多食品化学、医药、生物学家的研究兴趣。本文从异硫氰酸酯的产生、化学性质及测定方法出发，对已有的研究成果进行了综述。
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| 关 键 词： | 异硫氰酸酯 产生 化学性质 测定方法 |
| 文章编号： | 1000-9973(2005)04-0009-06 |
The formation,chemical properties and determination methods of lsothiocyanates |
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| JIANG Zi-tao,ZHANG QING-feng,LI Rong.The formation,chemical properties and determination methods of lsothiocyanates[J].China Condiment,2005(4):9-14. |
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| Authors: | JIANG Zi-tao ZHANG QING-feng LI Rong |
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| Abstract: | Isothiocyanates(ITCs)are the essential component of horseradish,mustard and the related condiments,and the content of which is the criterion of control quality.Researches indicated that ITCs have many biological properties such as anti-bacterial,inhibit the platelet aggregation,against cancer and umor and so on. These properties have attracted the interesting of many food chemists,medicinal scientists and biologists.In the present article, we give a review on the formation,chemical properies and determination of ITCs from thioglucosides in horseradish and mustard. |
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| Keywords: | sothiocyanates formation chemical properties determination |
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