DETERMINATION OF TOTAL GLUCOSINOLATES IN RAPESEED MEAL BY TITRATION OF ENZYME-LIBERATED ACID AND THE IDENTIFICATION OF INDIVIDUAL GLUCOSINOLATES

被引：24
作者：
CROFT, AG
机构：
[1] Spillers Ltd, Research and Technology Centre, Cambridge, Station Road
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1979年 / 30卷 / 04期
关键词：
D O I：
10.1002/jsfa.2740300411
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Extracts of rapeseed meal were reacted with an enzyme active extract of white mustard seed and the liberated acid titrated to give a measure of total glucosinolates. The original rapeseed extracts were examined by thin layer chromatography to identify the glucosinolates and estimate the amounts of 2‐hydroxybut‐3‐enylglucosinolate, but‐3‐enylglucosinolate and pent‐4‐enylglucosinolate, by comparison with an allylglucosinolate standard. Copyright © 1979 John Wiley & Sons, Ltd
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页码：417 / 423
页数：7
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