Applied Biological Chemistry
- Volume 36 Issue 1
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- Pages.23-28
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- 1993
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Quantitative analysis of glucosinolates and thermal degradation product of indole glucosinolates in radish
무의 glucosinolate와 indole glucosinolate 열분해산물의 함량분석
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Shim, Ki-Hwan
(Department of Food Science and Technology, Gyeongsang National University) ;
- Kang, Kap-Suk (Department of Food Processing, Pusan Junior College) ;
- Ahn, Cheol-Woo (Department of Food Processing, Pusan Junior College) ;
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Seo, Kwon-Il
(Department of Food Science and Technology, Gyeongsang National University)
- Published : 1993.02.28
Abstract
Glucosinolates from radish (Wangkwan, Daejangkun, Taebaek, Daebooryeung and No. 364) and its seed (Wangkwan) were identified, and their degradation product by heat treatment was analyzed. The Wangkwan variety contained much more types of glucosinolates than other radish varieties. Total glucosinolate contents of Wangkwan, Daejangkun, Taebaek, Daebooryeung, No. 354 and Wangkwan seed by GC method were 1.25, 1.10, 0.97, 0.96, 0.90 and 2.14
무(5종) 및 무씨(왕관)에 존재하는 glucosinolate를 동정 및 정량하고 열처리에 따른 그 분해산물의 함량을 분석하였다. 왕관, 태백, 대장군, 대부령, 364호 무 및 왕관 무씨의 glucosinolate 분석결과 왕관이 다른 품종보다 많은 종류의 glucosinolate가 동정되었으며 GC법에 의한 총 glucosinolate 함량은 1.25, 1.10, 0.97, 0.96, 0.90 및 2.14