Determination of tomatine in foods by liquid chromatography after derivatization

A liquid chromatographic method for measuring tomatine levels in tomatoes and tomato products was developed. Tomatine was extracted with 1% acetic acid and purified on a C 18 cartridge. Tomatine in the eluate was acetylated with acetic anhydride and isolated on a C 18 cartridge. The solvent in the e...

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Bibliographic Details
Published in:Journal of Chromatography A 1994-01, Vol.659 (1), p.127-131
Main Authors: Takagi, Kayoko, Toyoda, Masatake, Shimizu, Megumi, Satoh, Tomomi, Saito, Yukio
Format: Article
Language:English
Subjects:
Acetylation
Biological and medical sciences
Chromatography, High Pressure Liquid - methods
Food Analysis - methods
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Kinetics
Spectrophotometry, Ultraviolet
Tomatine - analysis
Tomatine - chemistry
Tomatine - isolation & purification
Vegetables - chemistry
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Summary:A liquid chromatographic method for measuring tomatine levels in tomatoes and tomato products was developed. Tomatine was extracted with 1% acetic acid and purified on a C 18 cartridge. Tomatine in the eluate was acetylated with acetic anhydride and isolated on a C 18 cartridge. The solvent in the eluate was evaporated and the residue was dissolved in acetonitrile. An aliquot was injected into an Inertsil ODS-2 HPLC column and the acetylated tomatine was measured at 205 nm using a UV detector. The limit of determination was 1 μg g −1. Tomatine was detected in the green portions of tomatoes and in tomato ketchups and juices at levels below 7 μg g −1.
ISSN:0021-9673
DOI:10.1016/0021-9673(94)85014-3