Determination of two intact glucosinolates in vegetables and Chinese herbs

Zongwei CAI*, Ching Yan Cheung, Wai Tang Ma, Wai Man Au, Xiang You Zhang, Albert W M LEE

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

9 Citations (Scopus)


A reversed-phase HPLC method was developed for analyzing sinigrin and gluconasturtiin in six vegetable and two Chinese herb samples. A gradient program and mobile phases using methanol and 0.05% trifluoroacetic acid containing 20 mM ammonium acetate allowed sufficient retention and separation of the glucosinolates in the sample extracts. Quadrupole time-of-flight tandem mass spectrometry in negative ion electrospray ionization was used to analyze the fractions collected from the HPLC elution to confirm the identification of the glucosinolates. The levels of sinigrin and gluconasturtiin in the vegetables and Chinese herbs were determined by using an external calibration method. Concentrations of gluconasturtiin in the Chinese herbs were more than 15 times higher than those of sinigrin. Detection limits were 18 nmol g-1 for sinigrin and 4nmol g-1 for gluconasturtiin when 50 g of fresh vegetable was analyzed.

Original languageEnglish
Pages (from-to)827-833
Number of pages7
JournalAnalytical and Bioanalytical Chemistry
Issue number3
Publication statusPublished - Feb 2004

Scopus Subject Areas

  • Analytical Chemistry
  • Biochemistry

User-Defined Keywords

  • Gluconasturtiin
  • Glucosinolates
  • HPLC
  • Sinigrin


Dive into the research topics of 'Determination of two intact glucosinolates in vegetables and Chinese herbs'. Together they form a unique fingerprint.

Cite this