DETERMINATION OF TOMATINE IN FOODS BY LIQUID-CHROMATOGRAPHY AFTER DERIVATIZATION

A liquid chromatographic method for measuring tomatine levels in tomat oes and tomato products was developed. Tomatine was extracted with 1% acetic acid and purified on a C-18 cartridge. Tomatine in the eluate w as acetylated with acetic anhydride and isolated on a C-18 cartridge. The solvent in the eluate was evaporated and the residue was dissolved in acetonitrile. An aliquot wats injected into an Inertsil ODS-2 HPLC column and the acetylated tomatine was measured at 205 nm using a UV detector. The limit of determination was 1 mu g g(-1). Tomatine was de tected in the green portions of tomatoes and in tomato ketchups and ju ices at levels below 7 mu g g(-1)