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Determination of α-chaconine and α-solanine in commercial potato crisps by QuEChERS extraction and UPLC-MS/MS

Wei Liu, Nan Zhang, Bing Li, Sai Fan, Rong Zhao, Li-Ping Li, Guo-Hua Wu, and Yao Zhao

Institute for Nutrition and Food Hygiene, Beijing Research Center for Preventive Medicine, No 16 Hepingli Zhongjie, Dongcheng District, Beijing, 100013, China

 

E-mail: wuguohua_bjcdc@sina.com

Abstract: 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.

Keywords: steroidal glycoalkaloids – potato crisps – α-chaconine – α-solanine – QuEChERS – UPLC-MS/MS

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-014-0617-8

 

Chemical Papers 68 (11) 1498–1504 (2014)

Tuesday, May 26, 2020

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