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An analytical method was developed for allyl Isothiocyanate (allyl NCS) on shredded vegetables. The sample was extracted with acetonitrile, filtered through a 0. 45, tm filter, then subjected to HPLC with a mobile phase of acetonitrile-water-0.2 mol/L sodium phosphate buffer (65:30:5, pH5. 5). Detection was achieved with a UV monitor set at 244 nm. The recoveries from cabbage fortified with allyl NCS at levels of 2, ig/g and 10, ig/g were 90. 7% and 89. 4%, respectively. A total of 56 vegetables (23 kinds) from 20 packages were analyzed. Allyl NCS from natural was detected at 55.6 ig/g in Mustard packed in "Baby Leaf Salad". (Received September 18, 1997)

Determination of Allyl Isothiocyanate in Shredded Vegetables by HPLC