Oct. 15, 1920 



Mustard Seeds and Substitutes: I. Chinese Colza 



135 



Table VI. — Bactericidal action of ally I isothiocyanate and crotonyl isothiocyanate 



1 One drop= 0.05 cc. 



Certain manufacturers of prepared mustard who unwittingly used the 

 Chinese colza seed as mustard in the usual proportions in preparing their 

 product noted extensive spoilage within a short time. The deficiency of 

 crotonyl isothiocyanate with respect to its bactericidal action is thus also 

 demonstrated in a practical and very impressive way. 



PHYSIOLOGICAL CONCLUSIONS 



Crotonyl isothiocyanate differs distinctly from true volatile mustard 

 oil (allyl isothiocyanate). Its flavor resembles that of cabbage or turnip 

 instead of that of onion. No appreciable effect on the eye or the mucous 

 membrane of the nose and no blistering effect on the skin were noted, 

 in contrast to such and other effects of allyl isothiocyanate. Crotony 

 isothiocyanate lacks also the pronounced bactericidal qualities of true 

 volatile mustard oil. Moreover, crotonyl isothiocyanate is distinctly dif- 

 ferent from the nonvolatile mustard oil, para-oxybenzyl isothiocyanate, 

 of white mustard, which has no odor but has a strong biting taste and a 

 strong blistering effect on the skin. 



SUMMARY 



Material imported as rape seed and sold as mustard seed was identified 

 as Chinese colza, Brassica campestris chinoleifera Viehoever, n. var. 



The characteristics of the seed have been established, and those which 

 permit the identification and differentiation from true mustard seed have 

 been pointed out. 



Plants have been grown from the seed, and the characteristics have 

 been established, especially with reference to their close relationship to 

 the colza group, Brassica campestris. 



The volatile oil obtained from the material was identified as crotonyl 

 isothiocyanate, which is not a suitable substitute for mustard oil, in 

 respect to condimental, bactericidal, or medicinal value. 



