Extraction and determination of α-solanine in eggplant fruits
2009
Li, Zhiwen | Zhou, Baoli | Ding, Yuwen | Liu, Xiang
A simple and effective high-performance liquid chromatographic (HPLC) method for determination of α-solanine in eggplant fruits is described in our study. A new extraction method is established for extracting α-solanine in eggplant fruits. Single and orthogonal tests were designed to analyze the effect of different extraction methods and ultrasonic wave extraction condition on extraction of α-solanine in eggplant fruits. HPLC separation was achieved on a Waters Nova-pak C18 column with the mobile phase acetonitrile-0.05N potassium dihydrogen phosphate (55:45, V/V). The fl ow rate was 0.7mL min-1 and the UV absorbance was monitored at 202 nm. The optimal extraction method was ultrasonic wave extraction in 70% methanol for 60 minutes at 50°C, and with material to liquid ratio of 1:10. Under the optimal extraction conditions, the average content of α-solanine in skins and fl esh of dried eggplant fruits was 0.107±0.006 and 0.626±0.004mg g-1, respectively. The average recovery efficiency was 97.97%.
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