SummaryThe method of Vadukul (1991) for determining maleic hydrazide (MH) was modified and gave recoveries of free MH of 89% _+ 4%. The values recorded on individual tubers ranged from 2-14 mg kg -I. Maleic hydrazide was evenly distributed throughout the tuber (peel, outer and inner flesh) but concentration increased slightly as tuber size increased. The concentration of free MH decreased from 7 to 3 mg kg -t over the storage period of 51/2 months. Acid hydrolysis released substantial amounts of MH particularly from older potatoes (13 mg kg -I) compared with 6 mg kg -I from new potatoes, implying that free MH is gradually converted to a bound form with time after treatment. No evidence was found for the presence of a [5-glucoside of MH.
SummaryA method used for estimating extractable maleic hydrazide (MH) concentrations in fresh potato material, concentration range 5-17 mg kg -1, was found not to be suitable for processed potato products (10-33% recoveries) although, boiling potato pieces enhanced recovery by 20%. Each step of the determination was examined and a modified procedure developed with particular emphasis 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 papers plus additives were used. Recoveries from fried potato slices were 74 • 6%. Based on the effect of glucose in reducing extractable MH recoveries, it is suggested that the remainder of the MH (20-25%) is converted into a conjugated structure on reaction with dehydrated sugar (Diels-Alder reaction).
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