辣根挥发油化学成分的研究

Chemical Composition of the Essential Oil of Armoracia Lapathifolia Gilib.Grown in China

对辣根中硫代葡萄糖甙（简称硫甙，辣根挥发油的前体物质）的水解条件进行了研究，提出了硫甙水解的最佳条件：65℃、120min、pH=4.0、抗坏血酸的添加理为2mg/g。并利用气相色谱/质谱联用技术鉴定了辣根的辛辣成分，十八种成分被分析，其占挥发油总量的95.15%。发现我国辣根的辛辣成分中烯丙基异硫氰酸酯占31.83%、4-戊烯基异硫氰酸酯占26.24%，3-丁烯基异硫氰酸酯、苯基异硫氰酸酯和苄基异硫氰酸酯是我国辣根的特有成分。

The thioglucosides (TGD) existed in the rhizome of Armoracia lapathifolia Glib were the predecessors of the essential oil of Armoracia lapathifolia Gilib,being hydrolyzed under certain conditions.The effects of time,temperature,pH and ascorbic acid added on the hydrolysis of TGD were determinated.The optimum hydrolytic conditions for the essential oil from TGD existed in Armoracia lapathifolia Gilib.Were:time,120 minutes;temperature,65℃;pH,4.0 and ascorbic acid,2mg/g.The essential oil was analyzed by GC/MS.Eighteen constituents were identified,which represent 95.15% of the whole oil.The major components characterized in the oil were:allyl isothiocyanate (31.83%),the highest among all constituents,4-pentenyl isothiocyanate (26.24%).The 3-butenyl isothiocyanate (3.10%),phenyl isothiocyanate (3.10%),phenyl isothiocyanate (1.87%) and benzyl isothiocyanate (1.65%) were only found in Chinese horseradish.