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The chemical ionization mass spectra of glucosinolates (mustard oil glycosides) and desulphoglucosinolates. A useful aid for structural analysis
Author(s) -
Eagles J.,
Fenwick G. R.,
Gmelin R.,
Rakow D.
Publication year - 1981
Publication title -
biomedical mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 0306-042X
DOI - 10.1002/bms.1200080608
Subject(s) - glucosinolate , electron ionization , chemistry , mass spectrum , ionization , chemical ionization , ion , chemical structure , mass spectrometry , computational chemistry , analytical chemistry (journal) , organic chemistry , chromatography , botany , brassica , biology
The chemical ionization mass spectra of eleven glucosinolates and their related desulphoglucosinolates have been studied. The thermal instability of these compounds prevents the formation of molecular ions, but more intense diagnostic ions are produced under chemical ionization than under electron impact conditions: these facilitate the elucidation of the sidechain structure and hence that of the glucosinolate itself. The method appears suitable for the analysis of simple glucosinolate mixtures, and complements the electron impact mass spectrometric approach described eariler.