I used SciFinder to find this colorimetric method: Tholen, JT.; Shifeng, S; Truscott, RJW; "The thymol method for glucosinolate determination " Journal of the Science of Food and Agriculture (1989), 49(2), 157-65.
You can use the following protocol. Copied from our paper Hanschen et al. (2012) J. Agric. Food Chem. 2012, 60, 9890−9899.
"Quantitation of Intact GSLs as Desulfo-GSLs by HPLC−DAD. A total of 100 μL of
extract solution, 100 μL of a 1 mM stock solution of the internal standard 4-hydroxybenzyl GSL (sinalbin), and 2 mL of water were mixed and directly applied on a
150 μL DEAE−Sephadex A-25 ion-exchanger column, prepared, and
washed according to the method by Mewis et al.32 Next, 100 μL of a
purified arylsulfatase solution were applied to the column and left for
12 h before the desulfo-GSLs were eluted with 1.5 mL of water.
Samples containing broccoli sprouts powder were first extracted for 10
min in a methanol/water mixture (7:3, v/v; T = 75 °C). After
centrifugation at 18620g for 5 min, the supernatant was restocked with
water to 2 mL. A total of 200 μL of this extract was then applied on
the Sephadex A-25 ion-exchanger column, and a total of 100 μL of 4-
hydroxybenzyl-GSLs (1 mM) was added. The samples were
desulfated, as described above in this section. Desulfated extracts
were separated and analyzed by HPLC−DAD [HPLC pump LC-9A,