Glucosinolates and Derived Products in Cruciferous Vegetables: Gas-Liquid Chromatographic Determination of the Aglucon Derivatives from Cabbage

Abstract

A procedure is described for identifying and quantitatively determining the gīucosinolates found in edible cabbage. The intact glucosinolates are extracted and their aglucons are released into solvent after a special enzymatic hydrolysis step. The resulting isothiocyanates and oxazolidinethiones are separated by a gas-liquid chromatographic procedure that allows the individual aglucons to be identified and their amounts to be estimated by comparison with an internal reference.