Sinalbin

Structural formula
General
Surname	Sinalbin
Molecular formula	C 30 H 42 N 2 O 15 S 2
External identifiers / databases
CAS number 20196-67-2 EC number 243-582-3 ECHA InfoCard 100.039.606 PubChem 656567 ChemSpider 570939 Wikidata Q413215
properties
Molar mass	734.83 g · mol -1
Physical state	firmly
Melting point	83-84 ° C ( pentahydrate ) 139 ° C (anhydrous)
safety instructions
GHS hazard labeling no classification available
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Sinalbin is a mustard oil glycoside that is contained in white mustard (2–2.5%), among other things . It is the salt of glucosinalbine with sinapine .

White mustard ( Sinapis alba )

From sinalbin is by the action of the enzyme myrosinase , which in the cell is stored in another place of the plant, with the elimination of glucose , the oil of mustard released 4-hydroxybenzyl. This creates the typically sharp taste of mustard.

In contrast to allyl isothiocyanate , the vapor pressure of 4-hydroxybenzyl isothiocyanate is not that high, which is why the impression of sharpness is produced more in the oral cavity.

In contrast to sinigrin , whose hydrolysis products are not stable in an acidic environment, the product of sinalbin is stable over a long period of time.

swell

1. ↑ ^{a b c} Entry on glucosinolates. In: Römpp Online . Georg Thieme Verlag, accessed on June 16, 2013.
2. ↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.