Liu W.,Institute for Nutrition and Food Hygiene |
Zhang N.,Institute for Nutrition and Food Hygiene |
Li B.,Institute for Nutrition and Food Hygiene |
Fan S.,Institute for Nutrition and Food Hygiene |
And 4 more authors.
A simple and fast analytical method for the determination of the main steroidal glycoalkaloids, α- chaconine and α-solanine, in commercial potato crisps, based on QuEChERS (Quick, Easy, Cheap, Effective, Rugged, Safe) extraction and ultra performance liquid chromatography coupled with an electrospray ionization triple-quadrupole tandem mass spectrometer (UPLC-MS/MS) in the multiple reaction monitoring mode was established and validated. The sample preparation procedure involves the extraction of the analytes with acidified acetonitrile and simultaneous liquid-liquid partitioning achieved by an addition of anhydrous magnesium sulfate and sodium acetate without any further clean-up steps. The limits of quantification (LOQs) for α-chaconine and α-solanine were 31 μg kg-1 and 16 μg kg-1 of fresh mass, respectively, at the signal-to-noise ratio (S/Ns) of 10. The method was applied in a survey of the content of α-chaconine and α-solanine in twenty commercial potato crisps from different brands. The results showed that all the products contained α-chaconine and α-solanine in widely varying concentrations. The amount of α-chaconine was higher than that of α-solanine in all samples. © 2014 Institute of Chemistry, Slovak Academy of Sciences. Source