中国野菜(青梗菜・搨菜)の発揮性成分

概要

論文の詳細を見る
Steam volatile oils were obtained by steam distillation of Chingensai [A] (Brassica campestris var. chinesis) and Taasai [B] (Brassica campestris var. narinosa). The oil yields were 0.007% for [A] and 0.003% for [B]. The components of the volatile oils were investigated by IR, 1H-NMR, GC and GC-MS. The characteristic major components of [A] and [B] were sulfur and nitrogen-containing compounds, such as 4-penteno-, 5-hexeno- and 3-phenyl propiononitrile; 3-butenyl-, 4-pentenyl- and 2-phenylethyl isothiocyanate; di-methyl trisulfide and 4-vinyl guaiacol. The volatile sulfur and nitrogen-containing components from the CRUCIFERAE family are classified into four groups: 1, aromatic nitriles and their isothiocyanates; 2, aliphatic nitriles and their isothiocyanates; 3, methylthioalkyl nitriles and their isothiocyanates; and 4, implicit in all these components from 1 to 3. Therefore [A] and [B] belong to group 1.
社団法人日本農芸化学会の論文