Solanine, glycoside of the potato. III.  —An improved method of extraction and determination | Zendy

Baker L. C. | Zendy; Lampitt L. H. | Zendy; Meredith O. B. | Zendy

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Solanine, glycoside of the potato. III. —An improved method of extraction and determination

Author(s) -

Baker L. C.,

Lampitt L. H.,

Meredith O. B.

Publication year - 1955

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740060404

Subject(s) - extraction (chemistry) , chemistry , chromatography , glycoside , glycoalkaloid , stereochemistry , solanaceae , biochemistry , gene

The colorimetric method for the determination of solanine and solanidine has been standardized and the molecular extinction coefficient of the coloured solutions at wavelength 570 mμ have been determined. A method has been developed for the extraction of solanine from potato tubers by using a Soxhlet apparatus. This method gave consistently higher results than the method of Rooke et al. ; it may also be used for cooked potato.

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