首页 | 本学科首页   官方微博 | 高级检索  
     

辣根挥发油化学成分的研究
引用本文:林旭辉,李荣,姜子涛.辣根挥发油化学成分的研究[J].食品科学,2001,22(3):73-75.
作者姓名:林旭辉  李荣  姜子涛
作者单位:天津商学院食品与生物工程系
摘    要:对辣根中硫代葡萄糖甙(简称硫甙,辣根挥发油的前体物质)的水解条件进行了研究,提出了硫甙水解的最佳条件:65℃、120min、pH=4.0、抗坏血酸的添加理为2mg/g,并利用气相色谱/质谱联用技术鉴定了辣成分,十八种成分被分析,其占挥发油总量的95.15%。发现我国辣根的辛辣成分中烯丙基异硫氰酸酯占31.83%、4-戊烯基异硫氰酸酯占26.24%,3-丁烯基异硫氰酸酯、苯基异硫氰酸酯和苄基异硫氰酸酯是我国辣根的特有成分。

关 键 词:辣根  硫代葡萄糖甙  GC/MS  异硫氰酸酯  挥发油  化学成分

Chemical Composition of the Essential Oil of Armoracia Lapathifolia Gilib. Grown in China
Lin Xuhui et al.Chemical Composition of the Essential Oil of Armoracia Lapathifolia Gilib. Grown in China[J].Food Science,2001,22(3):73-75.
Authors:Lin Xuhui
Affiliation:Lin Xuhui et al
Abstract:The thioglucosides (TGD) existed in the rhizome ofArmoracia lapathifolia Glib were the predecessors of the essential oil of Armoracia lapathifolia Gilib,being hydrolyzed under certain conditions. The effects of time,temperature,pH and ascorbic acid added on the hydrolysis of TGD were determinated. The optimum hydrolytic conditions for the essential oil from TGD existed in Armoracia lapathifolia Gilib. Were:time, 120 minutes;temperature,65℃;pH,4.0 and ascorbic acid,2mg/g. The essential oil was analyzed by GC/MS.Eighteen constituents were identified, which represent 95.15% of the whole oil. The major components characterized in the oil were:allyl isothiocyanate (31.83%),the highest among all constituents,4-pentenyl isothiocyanate (26.24%).The 3-butenyl isothiocyanate (3.10%),phenyl isothiocyanate (3. 1 0% ),phenyl isothiocyanate (1.87%) and benzyl isothiocyanate (1.65%) were only found in Chinese horseradish.
Keywords:Armoracia lapathifolia  Gilib  Thioglucosides  GC/MS  Isothiocyanate
本文献已被 CNKI 维普 万方数据 等数据库收录!
点击此处可从《食品科学》浏览原始摘要信息
点击此处可从《食品科学》下载全文
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号