Liquid Chromatography Mass Spectrometry Quantification of α-solanine, α-chaconine, and Solanidine in Potato Protein Isolates

For potato proteins to be used as a food ingredient, the level of natural potato defense substances, the glycoalkaloids (GAs), should be limited. In this work, a method is developed for quantification of the two major potato GAs, α-solanine and α-chaconine, as well as for their aglycon form, solanid...

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Detalles Bibliográficos
Autores principales: Nielsen, Søren D., Schmidt, Jesper M., Kristiansen, Gitte H., Dalsgaard, Trine K., Larsen, Lotte B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230682/
https://www.ncbi.nlm.nih.gov/pubmed/32252270
http://dx.doi.org/10.3390/foods9040416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230682/
https://www.ncbi.nlm.nih.gov/pubmed/32252270
http://dx.doi.org/10.3390/foods9040416

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