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| Names | |
|---|---|
| IUPAC name [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]2-(4-hydroxyphenyl)-N-sulfooxyethanimidothioate | |
| Other names Glucosinalbin; 4-Hydroxybenzyl glucosinolate; Glucosinalbate | |
| Identifiers | |
3D model (JSmol) | |
| ChemSpider |
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| ECHA InfoCard | 100.039.606 |
| UNII | |
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| Properties | |
| C14H19NO10S2 | |
| Molar mass | 425.42 g·mol−1 |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
Sinalbin is aglucosinolate found in the seeds of white mustard,Sinapis alba, and in many wild plant species. In contrast to mustard from black mustard (Brassica nigra) seeds which containsinigrin, mustard from white mustard seeds has only a weaklypungent taste.[1]
Sinalbin is metabolised to form the mustard oil4-hydroxybenzyl isothiocyanate by the enzymemyrosinase. The less sharp taste of white mustard is because 4-hydroxybenzyl isothiocyanate is unstable and degrades to4-hydroxybenzyl alcohol and athiocyanate ion, which are not pungent. The half-life of the isothiocyanate depends on thepH of the solution – the longest time is 321 minutes at pH 3, and the shortest is 6 minutes at pH 6.5.[2]Glucobrassicin is a structurally related glucosinolate that likewise yields a non-pungent isothiocyanate due to reaction with water.
