Plant Science Laboratory, Cranfield University, Bedfordshire MK43 0AL, UK.
Food Chem. 2018 Jun 30;252:343-348. doi: 10.1016/j.foodchem.2018.01.096. Epub 2018 Jan 16.
Brassica juncea mustard seed are used to make mustard paste or condiment. Mustard seed contains glucosinolates which are converted to isothiocyanates following cell disruption by the enzyme, myrosinase. Isothiocyanates are sulphur-containing compounds which give a pungent flavour to the mustard condiment. Three mustard seed cultivars from two seasons were processed into Dijon- and wholegrain-style mustard and glucosinolates and isothiocyanates analysed. Canadian cv. Centennial tended to contain higher glucosinolates compared with the French cv. AZ147 and Ukrainian cv. Chorniava. Conversion of the mustard seed into a wholegrain condiment had a lesser effect on total isothiocyanates and sinigrin content compared with the Dijon-style preparation. The Canadian mustard cultivars produced wholegrain-style mustard with higher total isothyocyantes and sinigrin compared with the French and Ukrainian cultivars. In summary, results herein suggest that Canadian mustard seed cvs. Centennial and Forge, and wholegrain processing may result in a condiment with greater bioactive composition.
芥菜种子被用来制作芥末酱或调味料。芥末种子含有硫代葡萄糖苷，在酶，黑芥子酶的作用下细胞破裂后转化为异硫氰酸酯。异硫氰酸酯是含硫的化合物，使芥末调味料具有刺激性的味道。两个季节的三个芥菜品种被加工成第戎和全麦芥末，分析了硫代葡萄糖苷和异硫氰酸酯。与法国 cv. AZ147 和乌克兰 cv. Chorniava 相比，加拿大 cv. Centennial 芥菜种子往往含有更高的硫代葡萄糖苷。与第戎式制备相比，将芥菜种子加工成全麦调味料对总异硫氰酸盐和黑芥子苷的含量影响较小。与法国和乌克兰品种相比，加拿大芥菜品种生产的全麦芥末具有更高的总异硫氰酸盐和黑芥子苷。总之，本研究结果表明，加拿大芥菜种子 cv. Centennial 和 Forge 以及全麦加工可能会产生具有更高生物活性成分的调味料。
