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The determination of total glucosinolates in rapeseed meal by titration of enzyme‐liberated acid and the identification of individual glucosinolates
Author(s) -
Croft Anthony G.
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300411
Subject(s) - rapeseed , chemistry , meal , glucosinolate , chromatography , enzyme , titration , food science , thin layer chromatography , biochemistry , biology , botany , organic chemistry , brassica
Abstract 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.