Studies on the Check of Quality of Japanese Horseradish ("Wasabi") Powder by Gas Chromatography

Abstract

Checking method of the quality of "Wasabi" powder was investigated by gas chromatography.Column used for gas chromatography were both glass and stainless steel column (0.3 (i.d.)× 225cm) packed with 5% SE-30/Celite 545.Temperature of column bath was set up to 50-250°C (glass column) or 50-220°C (stainless steel column) at the rate of 9.5°C/min by using programmer. Ratio of peak area of β-phenylethyl isothiocyanate to the one of allyl isothiocyanate was indicated as R (%) value. The R values of twelve "Wasabi" powders (c), horseradish powder (a), and black mustard powder (b) were put into next formula: ax+b (100-x)=100c. In this formula, x indicated the rate of mixing of horseradish powder in "Wasabi" powder. Among the 12 varieties, there were 4 varieties estimated by glass columm and 3 varieties estimated by stainless steel columm of which x values were under 50%.The contents of both isothiocyanates and ash were also important factors for the check of quality.