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Alpha-tomatine purification and quantification in tomatoes by HPLC

Author:
Kozukue, N., Kozukue, E., Yamashita, H., Fujii, S.
Source:
Journal of food science 1994 v.59 no.6 pp. 1211-1212
ISSN:
0022-1147
Subject:
tomatoes, alpha-tomatine, purification, high performance liquid chromatography, quantitative analysis
Abstract:
A high-performance liquid chromatographic procedure was developed for purification and quantification of alpha-tomatine from tomatoes. A crude preparation of glycoalkaloids from tomato fruits was fractionated on a column of Nucleosil NH2 (10 micrometers), and eluted with a mixture of tetrahydrofuran/acetonitrile/0.02 M KH2P04 (50/30/20, v/v/v). The column effluent was monitored at 205 nm. Total analysis of alpha-tomatine was completed in < 10 min. It was present at highest concentrations in fruit at the mature-green stage but its level decreased rapidly as fruit approached full maturity. The technique should be useful for analysis of alpha-tomatine in biological samples.
Agid:
1395882