Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Purification of 4-Methylthio-3-butenyl isothiocyanate the Pungent Principle in Radish Roots by RP-HPLC

RP-HPLC법에 의한 무우의 매운 성분인 4-methylthio-3-butenyl isothiocyanate의 분리 및 정제

  • Kim, Mee-Ree (Dept. of Food & Nutrition, College of Science, Chungnam National University) ;
  • Rhee, Hei-Soo (Dept. of Food Nutrition, College of Home Economics, Seoul National University)
  • 김미리 (충남대학교 식품영양학과) ;
  • 이혜수 (서울대학교 식품영양학과)
  • Published : 1986.12.20
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Abstract

The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test (pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot(Rf, 0.9) in TLC analysis.

무우 속의 매운 맛 성분을 용매추출법 ($CCl_4$,사용)으로 분리하여 RP-HPLC법에 의해 정제한 후에 관능검사에 의해 pungency test를 하고, UV spectrum분석, GC/MC 분석을 수행한 결과 4-methylthio-3-butenyl isothiocyanate 임을 확인하였다. RP-HPLC에서 mobile Phase로 70% acetonitrile을 사용하였는데, 정제된 4-methylthio-3-butenyl isothiocfanate는 단일 peak로 분리되어 나왔고 이때의 retention time은 5.2분이였다. 아울러 RP-TLC에서 Rf치는 0.9이었다.

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