ガスクロマトグラフィーによるワサビ辛味成分の研究

概要

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The differences of acrid components of the nonmanured and manured Wasabi root hydrolysate were examined by using gas chromatography.(1) The content of allyl isothiocyanate in manured Wasabi was greater than in the nonmanured.(2) There ware about forty acrid components in both nonmanured and manured Wasabi.(3) The acrid components determined by gas chromatography were allyl, sec-butyl, 3-butyl and β-phenylethyl isothiocyanate in both Wasabies.(4) In unknouwn acrid components, the content of compound estimated relative retention time 49.3 when the SE-30 column (column bath temperature, 124.0℃) was used, was greater than the content of allyl isothiocyanate. But hte content of this compound became small when the DEGS column was used.(5) Relative peak areas of sec-butyl, 3-butenyl, β-phenylethyl isothiocyanate and an unknown compound of relative retention time 49.3 to the peak area of allyl isothocyanate were larger in nonmanured Wasabi than in the manured.
社団法人日本生物工学会の論文
1969-04-25