氯胺-T间接氧化法测定调味芥末油中异硫氰酸酯的含量

Indirect Oxidimetric Method for Quantitative Determination of the Isothiocyanates in Flavouring Mustard Oil with Chloramie-T

调味芥末油中的异硫氰酸酯与六氢吡啶丙酮溶液发生均相反应，生成双取代的硫脲。在冰乙酸、氯仿存在的条件下，硫脲被已知浓度的过量的氯胺一Ｔ氧化生成相应的脲；然后通过碘量法测出没有反应掉的氯胺一Ｔ的量，从而计算出芥末油中异硫氰酸酯的含量。本法操作简便、准确，尚未见有关报导。

The homogeneotis phase reaction takesplace between the isothiocyanate in navouring mustard oil and piperdine in acetone,thus forming the corresponding bisubstituted thiourea In the presence of acetic acid and trichloromethane,thiourea is oxidated by a standard Chloramine T(CH3C6H4SO2NCINa·H2O)solution to form the corresponding urea The ex-cessive Chloramine一T is titrated by using the iodimetry and the amount of the isothiocyanate is calculated from the titre value. This method is accurate and simple,and is first reported by us at home and abroad.