ABSTRACTThe glucosinolate composition of canola varieties ofAltex, Candle, Regent, Tower, Triton and Westar were determined by gas chromatography (GC) and high‐performance liquid chromatography (HPLC). Twelve glucosinolates were detected and their identities confirmed by comparison with the retention times of known glucosinolates and by mass spectrometry (MS). The major glucosinolates present in canola meals were gluconapin (3‐butenyl), progoitrin (2‐hydroxy‐3‐butenyl), glucobrassicanapin (4‐pentenyl), glucobrassicin (3‐indolylmethyl) and 4‐hydroxyglucobrassicin (4‐hydroxy‐3‐indolylmethyl). Indole glucosinolates were quantified better by HPLC than GC method of analysis. Sulphinyl glucosinolates were determined only by the HPLC methodology due to the yield of
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