Abstract
The chemical ionization mass spectra of eleven glucosinolates and their related desulphoglucosinolates have been studied. The thermal instability of these compounds prevents the formation of molecular ions, but more intense diagnostic ions are produced under chemical ionization than under electron impact conditions: these facilitate the elucidation of the sidechain structure and hence that of the glucosinolate itself. The method appears suitable for the analysis of simple glucosinolate mixtures, and complements the electron impact mass spectrometric approach described eariler.
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