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ISOLATION OF β 2 ‐CHACONINE, A POTATO BITTERNESS FACTOR
Author(s) -
ZITNAK A.,
FILADELFIKESZI MARY A.
Publication year - 1988
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1988.tb00371.x
Subject(s) - chemistry , fractionation , acetic acid , chromatography , incubation , hydrolysis , sugar , biochemistry
The 4‐rhamnoglucoside of alkaloid solanidine, β 2 ‐chaconine, was isolated from a mixture of α‐solanine with β 2 ‐chaconine by fractionation from hot ethyl acetate. The mixture of the two glycoalkaloids is obtained by endogenous enzyme action in a homogenate of potato berries and blossoms within a 24–36 h incubation at 37° C, pH 6.00. The identity of β 2 ‐chaconine was ascertained by m.p., [α]D° IR spectrum, TLC of sugar components and reference to partial acid hydrolysis products of α‐chaconine.