| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540817 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Effect of sulphatase preparation on glucosinolate analysis in microtiter plates was tested. ⺠High amounts of sulphatase decreased glucotropaeolin concentration. ⺠High amounts of sulphatase hardly affected other glucosinolates than glucotropaeolin. ⺠Hence, too high recoveries were calculated when glucotropaeolin is used as internal standard. ⺠Purified sulphatase is applicable for glucosinolate analysis in a diversity of samples.
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Authors
K. Hennig, R. Verkerk, G. Bonnema, M. Dekker,