Abstract
A method was developed for the determination of solanine in potato by high performance liquid chromatography (HPLC). Solanine was extracted from potato with methanol, and 20μl of the filtrate was injected into a high performance liquid chromatograph. HPLC was performed on a stainless steel column packed with Patisil 10 ODS, with methanol (pH 3 with phosphoric acid) as the mobile phase. The retention time of solanine was about 7min. The average recovery of solanine was 91.6% and the lower limit of detection was 5ppm.
This method was applied for the determination of solanine in potatoes stored for 3-6 months in a dark room and in commercial potato products. Solanine was detected only in sprouts and green potato tubers. The contents were 0.86-2.21mg% in the periderm and 0.85-1.23mg% in the cortex of green potato tuber, and 1.22-7.43mg% in sprouts. No solanine was detected in other foods tested.
