A simplified procedure for quantification of potato glycoalkaloids in tuber extracts by H.p.l.c.; comparison with ELISA and a colorimetric method

Journal of the Science of Food and Agriculture

Volumn 37, Issue 8, 1986, Pages 776-782

  Hellenäs, Karl‐Erik ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

analysis; glycoalkaloids; h.p.l.c; Potato; chaconine; solanine

Indexed keywords

EID: 84985332641     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740370810     Document Type: Article

References (23)

1. Glycoalkaloids as pest resistance factors
2. Naturally occurring toxic alkaloids in foods
3. The toxicity and teratogenicity of Solanaceae glycoalkaloids, particularly those of the potato (Solanum tuberosum): a review
4. Formation and control of chlorophyll and glycoalkaloids in tubers of Solanum tuberosum L. and evaluation of glycoalkaloid toxicity
5. Genetic and environmental control of potato glycoalkaloids
6. Glykoalkaloider i svensk potatis
7. Methodology for glycoalkaloid analysis
8. An enzyme‐linked immunosorbent assay for total glycoalkaloids in potato tubers
9. Determination of the glycoalkaloid content of potato tubers by three methods including enzyme‐linked immunosorbent assay
10. High‐pressure liquid chromatography of steroid alkaloids
11. Rapid quantitative analysis of solasodine, solasodine glycosides and solasodiene by high‐pressure liquid chromatography
12. High‐performance liquid chromatography of Solanum and Veratrum alkaloids
13. Determination of solasodine in fruits of Solanum khasianum by a combination of chromatofuge and high‐pressure liquid chromatography
14. High‐performance liquid chromatographic separation of eastern black nightshade (Solanum ptycanthum) glycoalkaloids
15. High‐performance liquid chromatographic separation of potato glycoalkaloids
16. Analysis of potato glycoalkaloids by high‐performance liquid chromatography
17. α‐Chaconine and α‐solanine content of potato products and their stability during several modes of cooking
18. High‐performance liquid chromatographic determination of the metabolites of the potato glycoalkaloids, α‐chaconine and α‐colanine, in potato tubers and potato products
19. High‐performance liquid chromatographic separation of potato glycoalkaloids using a radially compressed amino column
20. Analysis of potato glycoalkaloids with radially compressed high‐performance liquid chromatographic cartridges and ethanolamine in the mobile phase
21. Der Glykoalkaloid‐gehalt von Kartoffelsorten in seiner Abhängigkeit von Anbauort und ‐jahr und seiner Beziehung zum geschmack
22. Guidelines for data acquisition and data quality evaluation in environmental chemistry