title: Determination of tomatine in foods by liquid chromatography after derivatization.
abstract: 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 C18 cartridge. Tomatine in the eluate was acetylated with acetic anhydride and isolated on a C18 cartridge. The solvent in the eluate was evaporated and the residue was dissolved in acetonitrile. An aliquot was 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 microgram g-1. Tomatine was detected in the green portions of tomatoes and in tomato ketchups and juices at levels below 7 micrograms g-1.
authors.affiliation: National Institute of Health Sciences, Tokyo, Japan.
authors.forename: K
authors.initials: K
authors.lastname: Takagi
authors.forename: M
authors.initials: M
authors.lastname: Toyoda
authors.forename: M
authors.initials: M
authors.lastname: Shimizu
authors.forename: T
authors.initials: T
authors.lastname: Satoh
authors.forename: Y
authors.initials: Y
authors.lastname: Saito
mesh_terms: D000107:Acetylation; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis / Q000379:methods*; D007700:Kinetics; D013056:Spectrophotometry, Ultraviolet; D014053:Tomatine / Q000032:analysis* / Q000737:chemistry / Q000302:isolation & purification; D014675:Vegetables / Q000737:chemistry*
chemical_list: D014053:Tomatine