Microwave Method for Qualitative Glucosinolate Determination in Kale

摘要

The key step for the glucosinolate analysis of plant material is the inactivation of myrosinase (thioglucoside glucohydrolase, EC 3.2.3.1). A simple method for myrosinase inactivation using microwave (MW) treatment of fresh material was developed in this experiment. 200g fresh material of kale was treated with MW (900 W) for 1, 3, 5, 7 and 9 min, respectively. After 3 min temperature reached 98 - 100°C in the fresh plant material which is capable of inactivating of the isoenzyme myrosinase. Supernatant from the homogenate can be directly analyzed by HPLC for glucosinolate identification. Compared with the traditional method using methanol/water extraction, it is more rapid and simple. Microwave treatment can be used as a screening method for the glucosinolate identification without quantitative determination.