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GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION OF LENTHIONINE IN Shiitake MUSHROOM (Lentinus edodes) WITH SPECIAL REFERENCE TO THE RELATION BETWEEN CARBON DISULFIDE AND LENTHIONINE
Author(s) -
ITO YOSHIO,
TOYODA MASATAKE,
SUZUKI HIDEYO,
IWAIDA MASAHIRO
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15289.x
Subject(s) - mushroom , lentinus , chemistry , carbon disulfide , chromatography , gas chromatography , extraction (chemistry) , hexane , flavor , food science , organic chemistry
A simple gas chromatographic procedure for the determination of lenthionine, a flavor component in shiitake mushroom, was developed. The method involves the extraction of lenthionine with n‐hexane from the soaked mushrooms and soak solution and subsequent determination by flame photometric detector gas chromatography. Lenthionine was formed by soaking dried mushroom in water and warming at neutral or alkaline pH, but a little amount of lenthionine was produced at acidic pH. The relation coefficient between the formation of lenthionine and the evolution of carbon disulfide in 20 samples was 0.507. It is assumed that lenthionine is formed by immersing the dried mushroom in water and gradually decomposes to carbon disulfide.