Pungent Components from Thioglucosides in Armoracia rusticana Grown in China, Obtained by Enzymatic Hydrolysis

Zi-Tao Jiang1*, Rong Li1 and Jimmy C. Yu2

Department of Food Science and Engineering, Tianjin University of Commerce, Tianjin 300134, PR China

Department of Chemistry, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong

Article history:

Received October 6, 2004

Accepted July 5, 2005

Key words:

Armoracia rusticana, enzymatic hydrolysis, thioglucosides, isothiocyanates


The conditions of enzymatic hydrolysis of thioglucosides, which are the precursors of the pungent components in Armoracia rusticana grown in China, were studied. The effects of incubation time, temperature, pH and the addition of ascorbic acid on the hydrolysis of thioglucosides were determined. The optimum hydrolytic conditions for the pungent components from thioglucosides were time, 120 min; temperature, 65 oC; pH=4.0 and ascorbic acid, 2 mg/g. The mixture of pungent components in a pale-yellow liquid and a yield of 0.85 % were isolated and analyzed by GC/MS. Nine constituents were identified, representing 92.1 % of the pungent components. The major constituents were allyl isothiocyanate (78.4 %), 3-butenyl isothiocyanate (1.5 %), 2-pentyl isothiocyanate (2.1 %) and -phenylethyl isothiocyanate (9.4 %).

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