Hi,
Has anyone got a method to test glycoalkaloids in potato. I don't have an HPLC so I'm looking for a wet chemistry method. I would like to quantify the results. If possible, I want to look a the different elements such as solanine and chaconine?
Thank you.
Raghad Mouhamad
- A microwave assisted extraction method that uses a chemical microwave to extract α-solanine and α-chaconine from potato samples dissolved in methanol. The method is rapid and reliable, and can be used for raw potato and potato products. The glycoalkaloids are then quantified by spectrophotometry using the Marquis reagent1.
- A bisolvent extraction method that uses a solvent mixture of methanol and chloroform (2:1) to extract glycoalkaloids from potato samples. The method is more efficient than the conventional Soxhlet extraction with acetic acid in ethanol. The glycoalkaloids are then quantified by colorimetry using the antimony trichloride reagent2.
- A fluted filter method that uses a volume of extracting solution (water or methanol) equal to the weight of the potato sample to blend and extract glycoalkaloids from potato samples. The method is simple and fast, and does not require any purification step. The glycoalkaloids are then quantified by colorimetry using the phosphoric acid and paraformaldehyde reagent3.
These methods can measure the total glycoalkaloid content in potato samples, but they cannot differentiate between solanine and chaconine, which are the two main components of glycoalkaloid in potato. To separate and identify solanine and chaconine, you may need to use thin layer chromatography (TLC) or gas chromatography (GC) after the extraction step14. I hope this helps you with your query. 😊
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