NDLI: Colorimetric determination of sinalbin (sinapin p-hydroxybenzylglucosinolate).

Content Provider	CSIR - Central Food Technological Research Institute (CFTRI)
Author	Raghavan, B. Shankaranarayana, M. L. Nagalakshmi, S. Natarajan, C. P.
Abstract	The determination of sinalbin in white mustard seed via the product of enzymic hydrolysis, p-hydroxybenzyl isothiocynate (p-HBI), is described. Reaction of p-HBI with NaOH produces p-hydroxybenzyl alcohol and NaCNS, which is converted into CNBr and treated with pyridine-benzidine reagent. Resulting colour is linear at 518 nm between 0.1 and 0.5 mug CNS/ml. 1 mole sinalbin produces 1 mole CNS-- with a recovery of 90%.
Starting Page	818
Ending Page	822
Page Count	5
File Format	PDF
Journal	Mikrochimica Acta.
Volume Number	6
Language	English
Access Restriction	Authorized
Subject Keyword	Analysis Mustard seed
Content Type	Text
Resource Type	Article

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