le, Senf

Gefahreninformationscode (GHS)

• Bildanzeige (GHS)

  

• Alarmwort

  Achtung

• Gefahrenhinweise

  H226：Flüssigkeit und Dampf entzündbar.

  H301：Giftig bei Verschlucken.

  H302：Gesundheitsschädlich bei Verschlucken.

  H310：Lebensgefahr bei Hautkontakt.

  H311：Giftig bei Hautkontakt.

  H315：Verursacht Hautreizungen.

  H319：Verursacht schwere Augenreizung.

  H330：Lebensgefahr bei Einatmen.

  H335：Kann die Atemwege reizen.

  H410：Sehr giftig für Wasserorganismen mit langfristiger Wirkung.

  H411：Giftig für Wasserorganismen, mit langfristiger Wirkung.

• Sicherheit

  P260：Dampf/Aerosol/Nebel nicht einatmen.

  P262：Nicht in die Augen, auf die Haut oder auf die Kleidung gelangen lassen.

  P264：Nach Gebrauch gründlich waschen.

  P264：Nach Gebrauch gründlich waschen.

  P270：Bei Gebrauch nicht essen, trinken oder rauchen.

  P271：Nur im Freien oder in gut belüfteten Räumen verwenden.

  P273：Freisetzung in die Umwelt vermeiden.

  P280：Schutzhandschuhe/Schutzkleidung/Augenschutz tragen.

  P284：Atemschutz tragen.

  P301+P310：BEI VERSCHLUCKEN: Sofort GIFTINFORMATIONSZENTRUM/Arzt/... (geeignete Stelle für medizinische Notfallversorgung vom Hersteller/Lieferanten anzugeben) anrufen.

  P301+P312：BEI VERSCHLUCKEN: Bei Unwohlsein GIFTINFORMATIONSZENTRUM/Arzt/... (geeignete Stelle für medizinische Notfallversorgung vom Hersteller/Lieferanten anzugeben) anrufen.

  P302+P350：BEI KONTAKT MIT DER HAUT: Behutsam mit viel Wasser und Seife waschen.

  P302+P352：BEI BERÜHRUNG MIT DER HAUT: Mit viel Wasser/... (Hersteller kann, falls zweckmäßig, ein Reinigungsmittel angeben oder, wenn Wasser eindeutig ungeeignet ist, ein alternatives Mittel empfehlen) waschen.

  P304+P340：BEI EINATMEN: Die Person an die frische Luft bringen und für ungehinderte Atmung sorgen.

  P305+P351+P338：BEI KONTAKT MIT DEN AUGEN: Einige Minuten lang behutsam mit Wasser spülen. Eventuell vorhandene Kontaktlinsen nach Möglichkeit entfernen. Weiter spülen.

  P310：Sofort GIFTINFORMATIONSZENTRUM/Arzt/ anrufen.

  P312：Bei Unwohlsein GIFTINFORMATIONSZENTRUM/Arzt/... (geeignete Stelle für medizinische Notfallversorgung vom Hersteller/Lieferanten anzugeben) anrufen.

  P320：Besondere Behandlung dringend erforderlich

  P321：Besondere Behandlung

  P322：Gezielte Maßnahmen

  P330：Mund ausspülen.

  P332+P313：Bei Hautreizung: Ärztlichen Rat einholen/ärztliche Hilfe hinzuziehen.

  P361：Alle kontaminierten Kleidungsstücke sofort ausziehen.

  P362：Kontaminierte Kleidung ausziehen und vor erneutem Tragen waschen.

  P363：Kontaminierte Kleidung vor erneutem Tragen waschen.

  P391：Verschüttete Mengen aufnehmen.

  P403+P233：An einem gut belüfteten Ort aufbewahren. Behälter dicht verschlossen halten.

  P405：Unter Verschluss aufbewahren.

  P501：Inhalt/Behälter ... (Entsorgungsvorschriften vom Hersteller anzugeben) zuführen.

Mustardseed Oil Chemische Eigenschaften,Einsatz,Produktion Methoden

• Beschreibung

  Refer to MUSTARD, BROWN.

• Chemische Eigenschaften

  Herbaceous plant widespread in Europe, North and South America, New Zealand and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height. It has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August) and round, reddish-yellow seeds. The seeds are the parts used and the taste is more warm and pungent than brown or black mustard. The mustard used in food is derived from B. alba L. Also see Mustard (Brown)

• Chemische Eigenschaften

  The mustard used in food is derived primarily from the seed of certain plants of the family Cruciferae. B. alba (L.) Boiss or Sinalis alba (L.) is the principal source of white mustard seed from which the product called yellow mustard is prepared. Yellow (or white) mustard is an herbaceous, native annual of southern Europe, but is now widely cultivated in many temperate regions, including North and South America, New Zealand, and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height; it has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August), and round, reddish-yellow seeds. The seeds are the part used. While black (brown) mustard has a lachrymatory, irritating, sharp odor, white mustard has more of a pungent, warm taste.
  Mustard is used by the food industry in several forms: whole seed; ground seed meal; mustard cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used. Both may contain mustard from more than one source and, particularly in prepared mustard, may also contain a number of additional materials. In mustard flour, for example, blends of two or more mustard flours from different sources, together with mill fractions which the mustard miller has available, are often used to impart subtle flavors. In prepared mustards, as another example, food specifications permit their preparation from ground seed of white and/or black mustard, with or without mustard flour or mustard cake, together with vinegar and with or.
  The principal constituent of yellow mustard is p-hydroxybenzyl isothiocyanate. It is present in the seed as part of the glucoside sinalbin from which it is released, together with glucose and sinap- ine bisulfate, by the action of myrosinase. Sinalbin mustard oil is only sparingly volatile with steam but can be separated by solvent extraction. About 3 or 4 percent of p-hydroxybenzyl isothiocyanate is present in the defatted flour of white mustard seed. When freshly prepared, sinalbin mustard oil is strongly pungent with a mildly burning taste, described as “mouth heat.” However, its principal constituent, p-hydroxybenzyl isothiocyanate, is highly unstable, and hydrolyzes in a matter of hours, at room temperature, to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl)disulfide, p- hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to the flavor of prepared yellow mustard; added spices and other constituents of the seed such as sinapine (the choline ester of sinapic acid) are the chief sources of its flavor.
  White Mustard Essential Oil: The essential oil of white mustard exhibits characteristics quite opposite to those of black mustard, i.e., little odor and a very sharp, pungent taste.

• Chemische Eigenschaften

  The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lacrimatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used

• Chemische Eigenschaften

  Produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil. The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β-glucopyranoside, which is subsequently enzymatically hydrolyzed to allyl isothiocyanate. It has a very intense odor having lacrimatory effects. The oil has a relatively poor flavor

• Physikalische Eigenschaften

  The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from an open container within 4 to 6 months. It is also susceptible to decomposition in air and ligh

• Definition

  Extractives and their physically modified derivatives. Brassica nigra, Cruciferae.

• Essential oil composition

  As prepared, the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide.

• Essential oil composition

  The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothiocyanate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage.

• Essential oil composition

  The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl) disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed, such as sinapine (the choline ester of sinapic acid), are the chief sources of the flavor.

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