异硫氰酸酯的产生、化学性质及测定方法  

The formation,chemical properties and determination methods of lsothiocyanates

作　　者：姜子涛[1] 张清峰[1] 李荣[1] 

机构地区：[1]天津商学院食品科学与工程系,天津300134

出　　处：《中国调味品》2005年第4期9-14,共6页China Condiment

基　　金：天津市自然科学基金(043604511);天津市高校科技发展基金(20030905)资助课题

摘　　要：异硫氰酸酯是辣根、芥末及其制品的有效成分,其含量的多少是该类调味品主要的质量指标。异硫氰酸酯具有高度的生物活性,研究结果表明其具有杀菌、抑制血小板聚集、抗癌症和肿瘤等作用。吸引了众多食品化学、医药、生物学家的研究兴趣。本文从异硫氰酸酯的产生、化学性质及测定方法出发,对已有的研究成果进行了综述。Isothiocyanates(ITCs)are the essential component of horseradish,mustard and the related condiments,and the content of which is the criterion of control quality.Researches indicated that ITCs have many biological properties such as anti-bacterial,inhibit the platelet aggregation,against cancer and umor and so on. These properties have attracted the interesting of many food chemists,medicinal scientists and biologists.In the present article, we give a review on the formation,chemical properies and determination of ITCs from thioglucosides in horseradish and mustard.

关 键 词：异硫氰酸酯 产生 化学性质 测定方法 

分 类 号：TS201.2[轻工技术与工程—食品科学]