DETERMINATION OF TOMATINE IN FOODS BY LIQUID-CHROMATOGRAPHY AFTER DERIVATIZATION

被引：15

作者：

TAKAGI, K ^{[1
]}

TOYODA, M ^{[1
]}

SHIMIZU, M ^{[1
]}

SATOH, T ^{[1
]}

SAITO, Y ^{[1
]}

机构：

[1] KITASATO UNIV,SAGAMIHARA,KANAGAWA 228,JAPAN

来源：

JOURNAL OF CHROMATOGRAPHY A | 1994年 / 659卷 / 01期

关键词：

D O I：

10.1016/0021-9673(94)85014-3

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

A liquid chromatographic method for measuring tomatine levels in tomatoes and tomato products was developed. Tomatine was extracted with 1% acetic acid and purified on a C-18 cartridge. Tomatine in the eluate was acetylated with acetic anhydride and isolated on a C-18 cartridge. The solvent in the eluate was evaporated and the residue was dissolved in acetonitrile. An aliquot wats injected into an Inertsil ODS-2 HPLC column and the acetylated tomatine was measured at 205 nm using a UV detector. The limit of determination was 1 mu g g(-1). Tomatine was detected in the green portions of tomatoes and in tomato ketchups and juices at levels below 7 mu g g(-1)

引用

页码：127 / 131

页数：5

共 13 条

[1] STUDIES ON MODE OF ACTION OF TOMATINE AS A FUNGITOXIC AGENT [J].