异硫氰酸烯丙酯

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。

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 ) .

SPME/GC联用测定芥末油中辛辣物质异硫氰酸烯丙酯的研究

Study on SPME-GC Determination of Allyl Isothiocyanate in Mustard Oil

介绍以甲醇为溶剂，利用微波能来合成异硫氰酸烯丙酯的新方法。

The article presents Synthesizing Allyl isorhodanate by using microwave energy withmethylic alcohol as solvent .

并以异硫氰酸烯丙酯为主香料组分，在实验室范围内探讨了人工复配芥末油的可行性。

Tile optimum synthesizing conditions were edtermined in this paper , The feasibility of artificially prepared mustard oil was discussed .

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。

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 .