Thermal degradation of allyl isothiocyanate in aqueous solution

被引:72
作者
Chen, CW [1 ]
Ho, CT [1 ]
机构
[1] Rutgers State Univ, Cook Coll, New Jersey Agr Expt Stn, Dept Food Sci, New Brunswick, NJ 08901 USA
关键词
allyl isothiocyanate; thermal degradation; N; '-diallylthiourea; LC-MS; atmospheric-pressure chemical ionization;
D O I
10.1021/jf970488w
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Allyl isothiocyanate in an aqueous solution was heated and refluxed at 100 degrees C for 1 h. The reaction mixtures were then extracted with methylene chloride and analyzed using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The mixtures in aqueous phase were analyzed by high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) equipped with an atmospheric-pressure chemical ionization (APCI) interface. The compounds identified in the methylene chloride extracts included diallyl sulfide, diallyl disulfide, diallyl trisulfide, diallyl tetrasulfide, allyl thiocyanate, 3H-1,2-dithiolene, 2-vinyl-4H-1,3-dithiin, 4H-1,2,3-trithiin, and 5-methyl-1,2,3,4-tetrathiane. N,N'-Diallylthiourea, which was the major degradation product in the aqueous phase from the thermal reaction of allyl isothiocyanate, was identified by using LC-MS (APCI+), direct-probe EI-MS, and H-1-NMR. The possible mechanism for the formation of these products was proposed.
引用
收藏
页码:220 / 223
页数:4
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