Sinigrin is a glucosinolate that belongs to the family of glucosides found in some plants of the Brassicaceae family such as Brussels sprouts, broccoli, and the seeds of black mustard (Brassica nigra) to name but a few. Whenever sinigrin-containing plant tissue is crushed or otherwise damaged, the enzyme myrosinase degrades sinigrin to a mustard oil (allyl isothiocyanate), which is responsible for the pungent taste of mustard and horseradish. Seeds of white mustard, Sinapis alba, will give a much less pungent mustard because this species contains a different glucosinolate, sinalbin.

CAS：3952-98-5
中文别名：芥子硫苷酸钾;黑芥子硫苷酸钾;黑介子硫苷酸钾;
英文别名：(−)-Sinigrin;Sinigrin Potassium Salt;Glucopyranose, 1-thio-, 1-(3-butenohydroximate) NO-(hydrogen sulfate), monopotassium salt, b-D-;Potassium [(E)-1-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]sulfanylbut-3-enylideneamino] sulfate;
分子式：C10H16KNO9S2
分子量：397.464
精确质量：396.99
Psa：202.62
Logp：-1.0333

EINECS号：223-545-8

外观与性状：白色至米色结晶粉末
熔点：128 (dec.)(lit.)ºC

安全说明：S24/25