山葵调味品原料中异硫氰酸酯的含量及影响因素研究

Researches the content of Isothiocyanate in plant of Japanese horseradish and determines the effect by reactive time

为弄清山葵调味品原料中各部分的异硫氰酸酯的含量,分别对山葵的种子、叶、须根、根茎打浆水解后,采用高温蒸馏法和常温乙醚萃取,分别提取不同部位中的异硫氰酸酯,并用六氢吡啶法对各部分所提取的异硫氰酸酯进行测定,研究结果表明在反应时间为45min、水解pH=4.2的最佳条件下山葵的的根茎中异硫氰酸酯的含量最高,为0.841%;须根中为次之为0.575%;叶中最少为0.309%。种子仅在反应65min的时候,异硫氰酸酯的含量最高为0.309%。当提取异硫氰酸酯时pH<4或pH>7且六氢吡啶与异硫氰酸酯反应时间低于35min,高于75min时所测定的异硫氰酸酯含量均低于本实验结果。这为进一步开发利用山葵调味品提供了理论依据。

The paper was to make clear the concentration of isothiocyanate in each part of Japanese horseradish, by hydrolyzing, distillation in high temperature and extraction in normal temperature with aether to extract the isothiocyanate in seeds, leaves, fibre and rootstock of Japanese horseradish. And determined the concentration of isothiocyanate by use piperdine to react with isothiocyanate. The optimum time which piperdine reacted with isothiocyanate was 45 minutes and the optimum pH which hydrolyzing was 4.2. By this condition, the concentration of isothiocyanate in rootstock was 0.841%, in fibre was 0.575%, in leaves was 0.309%, but in seeds only by reaction 65 minutes the concentration of isothiocyanate was 0.309%. When the pH was higher than 7 or lower than 4 and the time which piperdine reacted with isothiocyanate was longer than 75min or shorter than 35min, the content of isothiocyanate was lower than the result of this experimentation. And the data of experiment can guide corporations how to exploitation the plant of Japanese horseradish.