Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 2 Issue 2
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- Pages.16-20
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- 1986
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Purification of 4-Methylthio-3-butenyl isothiocyanate the Pungent Principle in Radish Roots by RP-HPLC
RP-HPLC법에 의한 무우의 매운 성분인 4-methylthio-3-butenyl isothiocyanate의 분리 및 정제
- Kim, Mee-Ree (Dept. of Food & Nutrition, College of Science, Chungnam National University) ;
- Rhee, Hei-Soo (Dept. of Food Nutrition, College of Home Economics, Seoul National University)
- Published : 1986.12.20
Abstract
The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test (pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot(Rf, 0.9) in TLC analysis.
무우 속의 매운 맛 성분을 용매추출법 (
Keywords