| Thermal Degradation of Allyl Isothiocyanate in Aqueous Solution. | |
| | |
MedLine Citation:
|
PMID: 10554222 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
Allyl isothiocyanate in an aqueous solution was heated and refluxed at 100 degrees C for 1 h. The reaction mixtures were then extracted with methylene chloride and analyzed using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The mixtures in aqueous phase were analyzed by high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) equipped with an atmospheric-pressure chemical ionization (APCI) interface. The compounds identified in the methylene chloride extracts included diallyl sulfide, diallyl disulfide, diallyl trisulfide, diallyl tetrasulfide, allyl thiocyanate, 3H-1,2-dithiolene, 2-vinyl-4H-1,3-dithiin, 4H-1,2,3-trithiin, and 5-methyl-1,2,3,4-tetrathiane. N,N'-Diallylthiourea, which was the major degradation product in the aqueous phase from the thermal reaction of allyl isothiocyanate, was identified by using LC-MS (APCI+), direct-probe EI-MS, and (1)H-NMR. The possible mechanism for the formation of these products was proposed. |
| | |
Authors:
|
Chen; Ho |
Publication Detail:
|
Type: JOURNAL ARTICLE |
Journal Detail:
|
Title: Journal of agricultural and food chemistry Volume: 46 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 1998 Jan |
Date Detail:
|
Created Date: 1999-11-08 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
|
Languages: ENG Pagination: 220-223 Citation Subset: - |
Affiliation:
|
Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901-8520. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Organic Acids in Selected Foods Inhibit Intestinal Brush Border Pteroylpolyglutamate Hydrolase in Vi...
Next Document: Mechanistic Studies on Thiazolidine Formation in Aldehyde/Cysteamine Model Systems.