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Volumetric determination of p-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L).

Raghavan, B. and Shankaranarayana, M. L. and Nagalakshmi, S. and Natarajan, C. P. (1971) Volumetric determination of p-hydroxybenzyl isothiocyanate in sinalbin (p-hydroxybenzylglucosinolate) and in white mustard seed (Sinapis alba L). Journal of the Science of Food and Agriculture, 22 (10). 523-525, 11 ref..

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Abstract

p-Hydroxybenzyl isothiocyanate is the constituent responsible for both flavour and aroma in white mustard. This isothiocyanate is not present in the free state as such but is produced as a result of hydrolysis of sinalbin present in the mustard. A survey of the existing methods showed the lack of a specific, quick and a reliable method for the estimation of p-hydroxybenzyl isothiovyanate. A titrimetric method has been developed which is based on the quantitative conversion of p-hydroxybenzyl isothiocyanate into thiocyanate. The thiocyanate is then determined iodometrically after conversion to cyanogen bromide. The method is applicable to pure sinalbin, white mustard and also to mixed mustard flour consisting of black and white mustard.

Item Type: Article
Uncontrolled Keywords: ESTERS-; Detn. of p-hydroxybenzyl isothiocyanate in /mustard; sinalbin/; MUSTARD-; Detn. of p-hydroxybenzyl isothiocyanate in /mustard/; GLYCOSIDES-; Detn. of p-hydroxybenzyl isothiocyanate in /sinalbin/
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 19 Lipids-oils/fats > 04 Mustard seed
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2014 10:49
Last Modified: 24 Sep 2014 10:49
URI: http://ir.cftri.com/id/eprint/7263

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