ISOLATION OF β2-CHACONINE, A POTATO BITTERNESS FACTOR

The 4-rhamnoglucoside of alkaloid solanidine, β₂-chaconine, was isolated from a mixture of α-solanine with β₂-chaconine by fractionation from hot ethyl acetate. The mixture of the two glycoalkaloids is obtained by endogenous enzyme action in a homogenate of potato berries and blossoms within a 24–36 h incubation at 37° C, pH 6.00. The identity of β₂-chaconine was ascertained by m.p., α]D° IR spectrum, TLC of sugar components and reference to partial acid hydrolysis products of α-chaconine.