加工食品中における2-チオヒダントイン化合物の存在  [in Japanese] Presence of 2-Thiohydantoins in Processed Foods  [in Japanese]

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Author(s)

Abstract

アリルイソチオシアナートを含む市販の加工食品 (調味浅漬, わさび漬け, のり佃煮) を用いて, 2-チオヒダントイン化合物の検索を行った. その結果, 調味浅漬とのり佃煮からグルタミン酸との反応物であるATH-Gluが生成していることを確認した. また, のり佃煮中にはATH-Val, ATH-Phe, ATH-Leuの存在も確認された.

Isothiocyanates can react with amino acids to form 2-thiohydantoins. Among isothiocyanates, allyl isothiocyanate (AITC), the pungent component of wasabi and mustard, is often used as a <i>wasabi</i>-flavoring additive. In foods containing AITC (<i>wasabi-fumi-pickles</i> and <i>wasabi-fumi-noritsukudani</i>), 3-allyl-2-thio-5-hydantoinpropionic acid (ATH-Glu), formed by reaction of AITC and glutamic acid, was identified using high-performance liquid chromatography/mass spectrometry (LC-MS). 3-Allyl-5-isobutyl-2-thiohydantoin (ATH-Leu), 3-allyl-5-benzyl-2-thiohydantoin (ATH-Phe), and 3-allyl-5-isopropyl-2-thiohydantoin (ATH-Val), the reaction products of AITC with leucine, phenylalanine, and valine, were also identified in <i>wasabi-fumi-noritsukudani</i>. This is the first report demonstrating the formation of 2-thiohydantoins in commercially processed foods.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 52(12), 610-614, 2005-12-15

    Japanese Society for Food Science and Technology

References:  7

Cited by:  1

Codes

  • NII Article ID (NAID)
    130000052748
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    7740907
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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