publication . Other literature type . Article . 2006

Izdvajanje sastojaka oštra mirisa kineskoga hrena enzimskom hidrolizom tioglukozida

Jiang, Zt; Li, R.; Jimmy Yu;
Open Access English
  • Published: 01 Jan 2006 Journal: Food Technology and Biotechnology, volume 44, issue 1 (issn: 1330-9862, eissn: 1334-2606, Copyright policy)
  • Publisher: Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temperature, pH and the addition of ascorbic acid on the hydrolysis of thioglucosides were determined. The optimum hydrolytic conditions for the pungent components from thioglucosides were time, 120 min; temperature, 65 oC; pH=4.0 and ascorbic acid, 2 mg/g. The mixture of pungent components in a pale-yellow liquid and a yield of 0.85 % were isolated and analyzed by GC/MS. Nine constituents were identified, representing 92.1 % of the pungent components. The major constitue...
Subjects
Medical Subject Headings: body regions
free text keywords: Armoracia rusticana; enzymatic hydrolysis; thioglucosides; isothiocyanates, Armoracia rusticana, enzymatic hydrolysis, thioglucosides, isothiocyanates, lcsh:Biotechnology, lcsh:TP248.13-248.65, lcsh:Food processing and manufacture, lcsh:TP368-456
Related Organizations
22 references, page 1 of 2

1. J.A. Depree, T.M. Howard, G.P. Savage, Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi, Food Res. Int. 31 (1998) 329-337.

2. O. Isaac, E. Kohlstaedt, Essential horseradish oils, Arch. Pharm. 295 (1962) 165-173.

3. J. Gilbert, H.E. Nursten, Volatile constituents of horseradish roots, J. Sci. Food Agric. 23 (1972) 527-539. [OpenAIRE]

4. I. Kishima, K. Fukuzawa, S. Imai, K. Ina, A checking method of quality of Japanese horseradish and black mustard in »Wasabi powder«: Studies on the volatile components in »Wasabi powder«, Part II, J. Jpn. Soc. Food Sci. Technol. 27 (1980) 591-596.

5. I. Kishima, Y. Shibata, K. Ina, Volatile components of horseradish and black mustard, J. Jpn. Soc. Food Sci. Technol. 17 (1970) 361-363.

6. M. Kojima, Y. Akahori, I. Ichikawa, M. Mochizuki, Gas chromatographic studies on the acrid components of Japanese horseradish (Wasabi) powder, J. Agric. Chem. Soc. Jpn. 44 (1966) 177-184.

7. M. Kojima, Studies on the check of quality of Japanese horseradish (»Wasabi«) powder by gas chromatography, Part I. Application of isothermal temperature column, J. Jpn. Soc. Food Sci. Technol. 17 (1970) 309-314.

8. M. Kojima, Evalution of the quality of Japanese horseradish powder by gas chromatography, IV. Investigation of sample headspace gas chromatographic method for checking quality, J. Food Sci. Technol. (Japan), 20 (1973) 316-320.

9. M. Kojima, Volatile components other than isothiocyanates of Wasabia japonica, J. Ferment. Technol. 51 (1973) 670- 676.

10. M. Kojima, M. Uchida, Y. Akahori, Studies on the volatile components of Wasabia japonica, Brassica juncea and Cochlearia armoracia by gas chromatography-mass spectrometry, I. Determination of low mass volatile components, Yakugaku Zasshi, 93 (1973) 453-459.

11. M. Kojima, H. Hamada, M. Yamashita, Studies on the stability of dried Wasabi flour, J. Jpn. Soc. Food Sci. Technol. 29 (1982) 232-237.

12. M. Kojima, H. Hamada, N. Toshimitsu, Quantitative determination of -phenylethyl isothiocyanate, J. Jpn. Soc. Food Sci. Technol. 32 (1985) 368-371.

13. H. Hansen, Content of glucosinolates in horseradish, Tidsskr. Planteavl. 78 (1974) 408-410.

14. N. Kinae, H. Masuda, I. S. Shin, M. Furugori, K. Shimoi, Functional properties of wasabi and horseradish, Biofactors, 13 (2000) 265-269.

15. C.C. Conaway, Y.M. Yang, F.L. Chung, Isothiocyanates as cancer chemopreventive agents: Their biological activities and metabolism in rodents and humans, Curr. Drug Metab. 3 (2002) 233-255.

22 references, page 1 of 2
Any information missing or wrong?Report an Issue