When it detects smoke, the alarm emits a compound called allyl isothiocyanate, which is responsible for the pungent taste and smell of stinky foods like mustard, horseradish and wasabi. 这种报警器在检测到烟雾时,喷放出一种称为异硫氰酸烯丙酯的化合物,这种化合物是发恶臭的食物如芥菜、山葵和芥末酱的辛辣味道和气味的原由。
There were 32 compounds representing 99.38% of the total relative contents of the volatile oil in crude seed, in which the main constituents were allyl isothiocyanate and 1-butene, 4-isothiocyanato-with relative content 69.70%. 生药中含有32种,占其挥发油总相对含量的99.38%,主要由烯丙基异硫氰酸酯和4-异硫氰酸基-1-丁烯(69.70%)组成;
Study on SPME-GC Determination of Allyl Isothiocyanate in Mustard Oil SPME/GC联用测定芥末油中辛辣物质异硫氰酸烯丙酯的研究
A method for simultaneous determination of a pungent substance, allyl isothiocyanate ( AITC), in mustard oil sample was studied using headspace solid-phase microextraction ( SPME) and gas chromatography ( GC). 研究使用顶空固相微萃取(SPME)技术与气相色谱(GC)联用测定芥末油中辛辣物质异硫氰酸烯丙酯。
In order to investigate the stability of allyl isothiocyanate in water, four important factors, temperature, time, pH and ultrasonic frequency were selected to design orthogonal experiments. 采用温度、时间、pH、超声频率4个考察因素设计正交试验,研究其对水溶液中烯丙基异硫氰酸酯稳定性的影响。