Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation
Characterization of benzyl isothiocyanate extracted from mashed green papaya by distillation
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DOI：
10.1016/j.foodchem.2019.125118
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发表时间：
2019-11-30
期刊：
影响因子：
8.8
通讯作者：
Nakamura, Yoshimasa
中科院分区：
文献类型：
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作者：
Nakamura, Toshiyuki;Murata, Yoshiyuki;Nakamura, Yoshimasa
采用蒸馏法从绿色木瓜中提取异硫氰酸苄酯（BITC），并提高其在水溶液中的稳定性。绿色木瓜泥的蒸馏成功地产生了BITC作为水溶液，纯度大于80%，具有良好的重现性。蒸馏水中BITC的量在4 ℃下储存期间逐渐减少，而在-20 ℃下储存几个月没有显著变化。此外，添加L-半胱氨酸改善BITC分解的4度C-存储，但不受N-乙酰-半胱氨酸和谷胱甘肽。这些结果表明，通过蒸馏提取BITC和半胱氨酸补充以及冷冻储存的组合可能是一种有用的方法，用于制备和储存安全等级的含BITC的提取物。
The aim of this study was to extract benzyl isothiocyanate (BITC) from green papaya by distillation apparatus without using organic solvents, and to improve the stability of BITC in aqueous solution. The distillation of mashed green papaya successfully yielded BITC as a water solution with more than 80% purity with good reproducibility. The amount of BITC in the distilled water gradually decreased during its storage at 4 degrees C, whereas it was not significantly changed at -20 degrees C for a few months. Moreover, the addition of L-cysteine ameliorated the BITC decomposition by the 4 degrees C-storage, but not affected by N-acetyl-cysteine and glutathione. These results suggested that the combination of BITC extraction by distillation and cysteine supplementation as well as frozen storage might be a useful method for the preparation and storage of the safer grade of BITC-containing extract.