The HPTLC method, which used silica gel 60 F 254 as a stationary phase and a developing liquid made up of methanol, ethyl acetate, and glacial acetic acid (8:2:0.2, v/v/v) and a UV detection at 254 nm
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[DOI] [PubMed] [Google Scholar] 45.Novakovic ZM, Leinung MC, Lee DW, Grasso P
After these two kimchis were fermented, the sulforaphane concentration decreased: 2.2 ppm in red cabbage and 2.9 ppm in turnip
But its actually perfectly normal and required by the FDA in certain instances