Colorimetry of Allylisothiocyanate in Mustard Seed

Abstract

A colorimetric method has been developed for determining allylisothiocyanate in pure samples. The procedure has been applied to the estimation of the allylisothiocyanate content of mustard seed without the preliminary distillation step. Lambert-Beer's law is obeyed in the range 25–200 μg/ml of the reaction mixture. Three mustard seed samples contained 0.823, 0.447, and 0.450% allylisothiocyanate with standard deviations of 0.017, 0.019, and 0.017%, respectively, when analyzed by the proposed method.