Volumetric determination of allyl isothiocyanate in black mustard (Brassica nigra).

Chikkaputtaiah, K. S. and Shankaranarayana, M. L. and Natarajan, C. P. (1971) Volumetric determination of allyl isothiocyanate in black mustard (Brassica nigra). Flavour Industry, 2 (10). 591-593, 20 ref..

PDF The Flav Indus 1971 591.pdf - Published Version Restricted to Registered users only Download (1MB) | Request a copy

Abstract

A survey of the literature showed that there is no simple quick and reliable analytical method for the estimation of allyl isothiocyanate in mustard. A method has been developed and it is based on the reaction between the allyl isothiocyanate and piperidine or pyrrolidine to form the corresponding monosubstituted thiourea. The excess piperidine or pyrrolidine is back titrated using a standard HCl solution and the amount of the isothiocyanate computed from the titre values. The time required for this method is approximate equal to1 h. The method is specific to the isothiocyanate only and, therefore, it can be used confidently in mixtures containing cyanide, thiocyanate and sulphide which are often present in the steam distillate of mustard.

Item Type:	Article
Uncontrolled Keywords:	ESTERS-; Detn. of allyl isothiocyanate in mustard; MUSTARD-
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:	17 Feb 2022 06:13
Last Modified:	17 Feb 2022 06:13
URI:	http://ir.cftri.res.in/id/eprint/7265

Actions (login required)

View Item