Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide

被引：20

作者：

Li, Longjun ^{[2
]}

Lee, Woan ^{[3
]}

Lee, Won Jong ^{[1
]}

Auh, Joong Hyuck ^{[4
]}

Kim, Suk Shin ^{[5
]}

Yoon, Jungro ^{[1
]}

机构：

[1] Gangneung Wonju Natl Univ, Dept Food Sci, Kangnung 210702, Gangwon, South Korea

[2] Gangneung Wonju Natl Univ, E Coastal Life Sci Inst, Kangnung 210702, Gangwon, South Korea

[3] Gangwon Inst Hlth & Environm, Eastern Branch, Kangnung 210852, Gangwon, South Korea

[4] Chung Ang Univ, Dept Food Sci & Technol, Anseong 456756, Gyeonggi, South Korea

[5] Catholic Univ Korea, Dept Food Sci & Nutr, Puchon 422743, Gyeonggi, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2010年 / 19卷 / 02期

关键词：

supercritical fluid extraction; allyl isothiocyanate; wasabi; carbon dioxide; extraction; VOLATILE COMPONENTS; HORSERADISH; MYROSINASE; PURIFICATION; STABILITY; VAPOR;

D O I：

10.1007/s10068-010-0057-3

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The pungent flavor unique in wasabi is due to isothiocyanates including allyl isothiocyanate (AIT) which has outstanding antimicrobial activity. AIT is converted from sinigrin by enzymatic reaction in the presence of water. The optimum moisture content of wasabi root for supercritical CO2 extraction (SCE) at 20 MPa and 35A degrees C was found to be 125% dry basis. In the ranges of pressure (15-25 MPa) and temperature (35-55A degrees C), yield of AIT by SCE increased as pressure increased and/or temperature decreased. The highest yield was 408 mg/100 g solid at 25 MPa and 35A degrees C. SCE of AIT from the freeze-dried wasabi root, stem, and leaf at 20 MPa and 35A degrees C resulted in the yields of 368, 39, and 11 mg/100 g solid, respectively. The moisture content of wasabi along with the pressure and temperature were the important parameters in SCE of AIT.

引用

页码：405 / 410

页数：6

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