METHOD FOR SEPARATING ACTIVE INGREDIENT FROM NEW KIND OF JAPANESE HORSERADISH

摘要

PURPOSE: To obtain a sharp taste ingredient having the sharp taste flavors of both Wasabi Japonica Matumura and Armoracia rusticana and further obtain a peroxidase in a good yield by separating and recovering the sharp taste ingredient and the peroxidase, contained in a specific kind of Japanese horseradish (wasabi). ;CONSTITUTION: A sharp taste ingredient and an enzyme, peroxidase, are separated and recovered from a wasabi called Hilliella shuangpaiensis Z.Y.Li as a raw material. The wasabi is somewhat larger than Wasabi Japonica Matumura, but its other properties are quite similar. Namely, the sharp taste ingredient contained in the wasabi is the flavors of both the Wasabi japonica Matumura and Armoracia rusticana, and the of the peroxidase is remarkably high.;COPYRIGHT: (C)1995,JPO