FATE OF SINGRIN IN METHANOL AMMONIA WATER-HEXANE EXTRACTION OF B JUNCEA MUSTARD SEED

被引：13

作者：

SHAHIDI, F ^{[1
]}

GABON, JE ^{[1
]}

机构：

[1] UNIV TORONTO,DEPT CHEM ENGN,TORONTO M5S 1A4,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb05233.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The individual glucosinolates present in B. juncea mustard seed were determined. Sinigrin (allyl glucosinolate) was the major glucosinolate of mustard seed and constituted 92.9% of the total glucosinolates. The effect of CH3OH/NH3/H2O‐hexane treatment on the concentration of glucosinolates was studied. Over 97% of sinigrin originally present in the seed was removed by the above solvent extraction system, mainly in the intact form. Breakdown products of sinigrin were quantified in the treated meal, in the extracted oil and in the polar phase (gums). Aglycon products were allyl cyanide, allyl isothiocyanate and 2,3‐epithiopropane cyanide. Sugar breakdown products were glucose, thioglucose, thioglucose dimer and furfuryl alcohol. Desulfosinigrin was a minor decomposition product and might have acted as an intermediate in the decomposition of sinigrin. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：793 / 795

页数：3

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