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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.