Premium
Detection of Nicotine in Foods and Plant Materials
Author(s) -
SHEEN SHUH J.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb09328.x
Subject(s) - solanaceae , nicotine , pepper , chemistry , food science , capsicum annuum , horticulture , botany , biology , biochemistry , neuroscience , gene
Nicotine at several ppm was detected in the dehydrated fresh produce of the Solanaceae species including tomato, potato peel, eggplant and green pepper. Its identity was verified by GLC, TLC and CC‐mass spectrometry. The presence of nicotine in all parts of the tomato plant suggested biosynthetic origin. In contrast, the 2 to 23 ppm nicotine found in green tea and instant tea samples might be attributed to insecticide contamination. There was no detectable level of nicotine in non‐ Solanaceae fruit and vegetables and other processed foods analyzed