書誌事項
- タイトル別名
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- Steam Volatile Isothiocyanates of Raw and Salted Cruciferous Vegetables
- アブラナカ ショクブツ ノ セイセンブツ オヨビ シオズケ ノ キハツセイ イ
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The steam volatile isothiocyanates occurring in raw cruciferous vegetables and salted products thereof were investigated by a combination of gaschromatography and mass spectrometry. From the raw products the glucosinolates were extracted and subjected to enzymic hydrolysis by addition of mustard seed myrosinase and L-ascorbate; subsequently, steam distillation of the enzymically hydrolyzed glucosinolate extracts was performed. 2-Butyl, 3-butenyl, 4-pentenyl, 2-phenethyl and 5-methylthiopentyl isothiocyanate were found in all raw materials. In addition, allyl, 4-methylpentyl and 4-methylthiobutyl isothiocyanate were present in the distillates from species of Brassica campestris L. ssp. rapifera; allyl, pentyl and 3-methylthiopropyl isothiocyanate in the volatile fraction from species of B. juncea (L.).<br> In a parallel study, the salted materials which had undergone autolysis during the process of salting at their unadjusted pH, were subjected to steam distillation. A relatively large percentage of total isothiocyanates was observed in the steam volatile fractions obtained from the salted materials except for the product ‘Zasai-zuke’. The isothiocyanates found as characteristic minor components in the raw materials were not detected in the salted ones.
収録刊行物
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- 日本農芸化学会誌
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日本農芸化学会誌 53 (8), 261-268, 1979
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001204535395968
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- NII論文ID
- 130001226957
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- NII書誌ID
- AN00196191
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- COI
- 1:CAS:528:DyaL3cXnsVGmsg%3D%3D
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- ISSN
- 18836844
- 00021407
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- NDL書誌ID
- 2061403
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可