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Glucosinolates and derived products in cruciferous vegetables: total glucosinolates by retention on anion exchange resin and enzymatic hydrolysis to measure released glucose
- VanEtten, C.H., Daxenbichler, M.E.
- Journal of the Association of Official Analytical Chemists 1977 v.60 no.4 pp. 946
- Sinapis alba, cabbage, Brussels sprouts, turnips, food composition, glucosinolates, sinigrin, adsorption, anion exchange resins, enzymatic hydrolysis, glucose, food analysis, gas chromatography, liquid chromatography
- Details are given for determining total glucosinolates in Cruciferae plants by a procedure measuring released glucose. The glucosinolates are separated from about 90% of other material in the plant extract by adsorption on an anion exchange resin. Then, by a selective thioglucosidase hydrolysis of the glucosinolates retained on the exchange resin, the glucose and aglucons are separated from other substances retained by the resin. Glucose is released into an aqueous medium and is equivalent to the total glucosinolates. The aglucons formed by the hydrolysis are extracted into methylene chloride and determined by gas-liquid chromatography. Based on 29 determinations of the glucose from sinigrin, analyzed under different conditions, accuracy of the total glucosinolate determination was 94.8 +/- 7.3%. The coefficient of variation, determined by duplicate analyses on extracts from 58 cabbage samples, was 4.6%.