The recovery of maleic hydrazide from processed potato products

A method used for estimating extractable maleic hydrazide (MH) concentratio ns in fresh potato material, concentration range 5-17 mg kg(-1), was found not to be suitable for processed potato products (10-33% recoveries) althou gh, boiling potato pieces enhanced recovery by 20%. Each step of the determ ination was examined and a modified procedure developed with particular emp hasis on the extraction of MH from the dried potato matrix, and the quality of the HPLC column used. Potato slices and model systems based on filter p apers plus additives were used. Recoveries from fried potato slices were 74 +/- 6%. Based on the effect of glucose in reducing extractable MH recoveri es, it is suggested that the remainder of the MH (20-25%) is converted into a conjugated structure on reaction with dehydrated sugar (Diels-Alder reac tion).