1994年11月
ALPHA-TOMATINE PURIFICATION AND QUANTIFICATION TOMATOES BY HPLC
JOURNAL OF FOOD SCIENCE
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- 巻
- 59
- 号
- 6
- 開始ページ
- 1211
- 終了ページ
- 1212
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.1111/j.1365-2621.1994.tb14678.x
- 出版者・発行元
- INST FOOD TECHNOLOGISTS
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 mu m), and eluted with a mixture of tetrahydrofuran/acetonitrile/0.02 M KH2PO4 (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.
- リンク情報
- ID情報
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- DOI : 10.1111/j.1365-2621.1994.tb14678.x
- ISSN : 0022-1147
- CiNii Articles ID : 80008033168
- Web of Science ID : WOS:A1994PY27700016