Stability of Allyl Isothiocyanate
Studies on the Volatile Components of Wasabi and Horse Radish Part III
1981 Volume 28 Issue 12 Pages 627-631
Details
1981 Volume 28 Issue 12 Pages 627-631
Stability of allyl isothiocyanate (Allyl NCS) in aqueous methanol was studied by calculating the peak areas of allyl NCS and methyl allyl thiocarbamate on gas chromatogram. Allyl NCS gradually degradated in methanol and water, while it was stable in n-hexane, acetone and ethyl acetate. Degradation was sensitive to temperature and pH: It was accelerated at high temperature (37°C) than at low temperature (0°C). It was stable at -5, -18°C. The degradation was promoted in alkaline side than that in acidic side. Light had nothing to do with the degradation. Citric acid, sugar ester and salada oil controled the degradation and their effect was proportional to their concentrations.
