FRACTIONATION AND COLLECTION OF ALLYL ISOTHIOCYANATE AND P-HYDROXYBENZYL ISOTHIOCYANATE FROM MUSTARD

PROBLEM TO BE SOLVED: To provide a process for producing fractionated products from a mustard seed stock by fractionating and collecting ally isothiocyanate and p-hydroxybenzyl isothiocyanate from yellow mustard seeds or oriental mustard seeds. SOLUTION: The mustard seed stock is finely crushed with...

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Bibliographische Detailangaben
Hauptverfasser:	KON TOSHIO, SAKAI SHIRO, TANAKA HISAO, SAKAI MAKOTO, TSUKASAKI KENJI
Format:	Patent
Sprache:	eng
Schlagworte:	ACYCLIC OR CARBOCYCLIC COMPOUNDS ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BEER BIOCHEMISTRY CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY ESSENTIAL OILS FATTY ACIDS THEREFROM FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a process for producing fractionated products from a mustard seed stock by fractionating and collecting ally isothiocyanate and p-hydroxybenzyl isothiocyanate from yellow mustard seeds or oriental mustard seeds. SOLUTION: The mustard seed stock is finely crushed with water to obtain an activated suspension for a myrosinase enzyme to modify the stock by hydrolyzing glucosinolate in the seed stock to the isothiocyanate. Then the suspension remained is sterilized and treated as usual to obtain the improved final mustard products. COPYRIGHT: (C)2005,JPO&NCIPI