Table 1.
High-pressure liquid chromatography identification of glucosinolates in cauliflower cooked in different ways
| No | Retention time (min) | Trivial name | Semi-systemic name | Response factor |
|---|---|---|---|---|
| 1 | 3.03 | Glucoiberin | 3-Methylsulfinylpropylglucosinolate | 0.80 |
| 2 | 4.71 | Progoitrin | 2-Hydroxy-3-butenylglucosinolate | 1.09 |
| 3 | 7.05 | Sinigrin (Std)1) | 2-Propenylglucosinolate | 1.00 |
| 4 | 8.20 | Glucoraphanin (Std)1) | 4-Methylsulfinylbutylglucosinolate | 0.90 |
| 5 | 12.00 | Gluconapin (Std)1) | 3-Butenylglucosinolate | 1.11 |
| 6 | 14.65 | Glucoiberverin | 3-Methylthiopropylglucosinolate | 0.80 |
| 7 | 19.01 | Glucobrassicin (Std)1) | 3-Indolylmethylglucosinolate | 0.29 |
| 8 | 20.65 | Gluconasturtiin (Std)1) | 2-Phenylethylglucosinolate | 0.95 |
Std, standard.
1)
The compounds were identified by comparing the chromatograph with the authentic standards.