Easy Method for the Approximate Quantitation of 4-Methylthio-3-Butenyl Isothiocyanate of Daikon (Raphanus sativus L.)
2016
Ippoushi, Katsunari | Fukuoka, Nobuyuki | Ishida, Masahiko | Takeuchi, Atsuko | Azuma, Keiko
Daikon (Japanese white radish, Raphanus sativus L.) is widely consumed across Japan. The characteristic pungent flavor of daikon is derived from 4-methylthio-3-butenyl isothiocyanate. Herein, we propose an easy method for the approximate quantitation of this compound. This method does not require an expensive analytical apparatus such as a high-performance liquid chromatograph but only an ultra violet-visible spectrophotometer to measure the absorbance of a daikon n -hexane extract, at 231 nm, against a standard. The estimation of the concentration of 4-methylthio-3-butenyl isothiocyanate by this method can sort the pungency of daikon, because this isothiocyanate is a principal isothiocyanate of daikon.
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