わさび貯蔵中の揮発性成分, とくに, アリルからし油の変化について

概要

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Changes of volatile components, particularly allyl isothiocyanate, during the storage of Wasabia japonica were investigated by head-space gas chromatography using n-propanol as an internal standard.Conditions of strage were as follows : a) Wasabi root was wrapped up, b) one g of ground Wasabi and 5ml of 1.0% n-propanol were poured into a 50ml-flask and it was sealed with a serum cap, and c) ground Wasabi was wrapped up, and stored in both cold and freezing rooms.Distribution ratios of volatile components, particularly allyl isothiocyanate, differed depending on the part of the Wasabi root. Allyl isothiocyanate was abundant from the middle to the end parts. These ratios of volatile components calculated by head-space gas chromatography of ground Wasabi differed from the ratios derived from direct injection of ether extracts of ground Wasabi and the distillate.The allyl isothiocyanate content of Wasabi root was stable during the storage in a cold room as long as root was not soft, and quite stable in a freezing room. However it decreased in ground Wasabi during the storage in a cold room, but was stable in a freezing room.
社団法人日本生物工学会の論文