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Extraction and Identification of Volatile Isothiocyanates from Wasabi using Supercritical Carbon Dioxide  

Kim, Sung-Jin (Faculty of Food Science and Biotechnology, Pukyong National University)
Lee, Min-Kyung (Faculty of Food Science and Biotechnology, Pukyong National University)
Back, Sung-Sin (Faculty of Food Science and Biotechnology, Pukyong National University)
Chun, Byung-Soo (Faculty of Food Science and Biotechnology, Pukyong National University)
Publication Information
KSBB Journal / v.22, no.3, 2007 , pp. 174-178 More about this Journal
Abstract
The aim of this study was to identifyisothiocyanates (ITCs) from wasabi (Wasabi japonica Matsum) using supercritical carbon dioxide ($SCO_2$) and to compare the composition in the extracts between $SCO_2$ and organic solvents extraction. A semi-continuous high pressure apparatus was used to extract wasabi (roots, stems and leaves) at following conditions pressure 80$\sim$120 bar, temperature $40\sim50^{\circ}C$. Ether, ethanol, chloroform and dichloromethane were used as organic solvents. The ITCs extracted by means of both separation technologies were analyzed by a gas chromatography system. As the results of study, AITC and ITCs were highly extracted at 40$^{\circ}C$ and 80 bar. To extract AITC from wasabi, $SCO_2$ extraction is more effective than organic solvents extraction, resulted in thermal degeneration and remaining of organic solvents.
Keywords
Supercritical carbon dioxide; wasabi; allyl isothiocyanate; volatile compounds;
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Times Cited By KSCI : 3  (Citation Analysis)
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