Easy Method for the Approximate Quantitation of 4-Methylthio-3-Butenyl Isothiocyanate of Daikon (Raphanus sativusL.)

Autor:	Atsuko Takeuchi, Keiko Azuma, Masahiko Ishida, Katsunari Ippoushi, Nobuyuki Fukuoka
Rok vydání:	2015
Předmět:	Pungency Chromatography biology Chemistry 4-methylthio-3-butenyl isothiocyanate Raphanus 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry.chemical_compound 0404 agricultural biotechnology Isothiocyanate JAPANESE WHITE Flavor Food Science
Zdroj:	International Journal of Food Properties. 19:993-999
ISSN:	1532-2386 1094-2912
Popis:	Daikon (Japanese white radish, Raphanus sativus L.) is widely consumed across Japan. The characteristic pungent flavor of daikon is derived from 4-methylthio-3-butenyl isothiocyanate. Herein, we propose an easy method for the approximate quantitation of this compound. This method does not require an expensive analytical apparatus such as a high-performance liquid chromatograph but only an ultra violet-visible spectrophotometer to measure the absorbance of a daikon n-hexane extract, at 231 nm, against a standard. The estimation of the concentration of 4-methylthio-3-butenyl isothiocyanate by this method can sort the pungency of daikon, because this isothiocyanate is a principal isothiocyanate of daikon.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::90f4bbe9c5ff41ec7c14217f0eb159dd https://doi.org/10.1080/10942912.2015.1052146 Zobrazit plný text záznamu