Extraction and analysis of volatile components in mustard oil

Mustard oil is a seasoning obtained by mixing the essential oil of mustard extracted from the seeds of Brassica juncea with a certain proportion of vegetable oil, where the main volatile component in the essential oil of mustard is the allyl isothiocyanate, which is composed The presence of glucosinolates in mustard seeds is hydrolyzed by the action of myrosinase.
The mustard oil is extracted by mechanical microwave drying technology.
Extraction and analysis of volatile components in mustard oil
In all the seed, glucosinolate and myrosinase coexist in isolation and the seeds are crushed and then put in contact; therefore, to improve the performance of the essential oil by extracting the mustard essential oil, the mustard seeds are pulverized and water is produced.
The refined mustard oil has a spicy and spicy flavor, which has the effect of dissipating cold, swelling, refreshing and refreshing, and appetizing, not only is a seasoning for cold salad, but also a sauerkraut, mayonnaise, salad, curry. Powdered condiments

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