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SCHWARZE (1949) has shown that in ground rapeseed, from which the isothiocyanates have been removed by myrosinase fermentation in the presence of water to decompose the mustard oil glucosides and distillation to remove the volatile isothiocyanates, the bitter taste is caused by sinapin. The present study was undertaken to determine whether or not sinapin is responsible for the growth depression which results when rapeseed oil meal, hereafter referred to as RSOM, is fed to poultry. ISOLATION OF SINAPIN A sinapin isolation precedure was developed based on the method used by Gadamer (1896) to obtain sufficient sinapin from mustard seed to permit its characterization. Details of the method developed follow. Isolation of sinapin as sinapin thiocyanate. Expeller processed rapeseed oil meal (RSOM) was used as a source of sinapin since it was found to give a better yield of sinapin than rapeseed. It was noted that the presence of fat and …
D.R. Clandinin (Wed,) studied this question.