Abstract
A simple quantitative determination of allyl isothiocyanate in the hydrolysates from mustard flour, horseradish flour, and Japanese horseradish('Wasabi')powder was attempted by head-space technique.
n-Propanol was used as an internal standard. When 20ml of 0.5 volume % n-propanol was added in the experimental sample, relation curves between A'I/A'std(A'I and A'std are peak areas based on allyl isothiocyanate and n-propanol in the experimental solution)and weight of sample estimated almost linear at within 0.5g of above mentioned three samples, respectively. Therefore, allyl isothiocyanate content could be calculated from following equation.
Allyl isothiocynate content, mg/100g
=(A'I/A'std)×{(C'std)/(AI/Astd)×(Cstd/CI)}×f
Where AI and Astd are peak areas of allyl isothiocyanate and n-propanol in the standard solution, C'std is concentration of n-propanol(ml×0.965/100ml)in the experimental solution, CI and Cstd are concentrations of allyl isothiocyanate(ml×1.020/100ml)and n-propanol(ml×0.965/100ml)in the standard solution, and f is dilution ratio of sample.
Contents of allyl isothiocyanate from mustard flour, horseradish flour, and 'Wasabi' powder hydrolysates were between 713.8 to 1, 008.0mg/100g, and these contents could not be distinguishedin the three samples.
