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

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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.

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

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

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  1. Wei Liu
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  2. Nan Zhang
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  3. Bing Li
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  4. Sai Fan
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  7. Guo-Hua Wu
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  8. Yao Zhao
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Correspondence to Guo-Hua Wu.

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Liu, W., Zhang, N., Li, B. et al. Determination of α-chaconine and α-solanine in commercial potato crisps by QuEChERS extraction and UPLC-MS/MS. Chem. Pap. 68, 1498–1504 (2014). https://doi.org/10.2478/s11696-014-0617-8

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