A procedure is described for identifying and quantitatively determining the glucosinolates found in edible cabbage. The intact glucosinolates are extracted and their aglucons are released into solvent after a special enzymatic hydrolysis step. The resulting isothiocyanates and oxazolidinethiones are separated by a gas-liquid chromatographic procedure that allows the individual aglucons to be identified and their amounts to be estimated by comparison with an internal reference.
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Daxenbichler et al. (1977) studied this question.