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A high-performance liquid chromatographic (HPLC) method has been developed to (etermine fructose, glucose, and sucrose content of potatoes. Tl~e HPLC system consisted of a pBondapak/ carbohydrate columr , a solvent system of acetonitrile-water (75: 25), a flowrate of 1.1: ml/min, and a refractive index detector. Analysis, including samf le preparation, was complete in 30 min. With the exception of big! concentrations of sucrose (8 mg/g or above), the method recoverer! 93% or more.of all sugars. The coefficients of variation for the prcpcedure ranged from 1.39-13.31s. TLC indicated that there wer,: no interfering compounds eluting with any of the three sugars.

The lipid and protein fractions from chia seeds, Saliva hispanica L. were characterized. .Neutral lipids comprised 97.1% of the total lipid fraction while glycolipids and phospholipids accounted for 2.0 and 0.9%, respectively. Linolenic acid was the predominate fatty acid present in the neutral lipid fraction. The glycolipid and phospholipid fractions were highest in palmitic and linoleic acid. Protein extraction was influenced by the NaCl concentration and by the pH of the extraction medium. Maximum protein extraction occurred at a NaOH concentration of 2.ON when the nH was 12.0. At acidic pHs protein extraction was greatly reduced. Maximum extraction occurred after 60 min at 25°C. Characterization of the protein fractions by SDS-PAGE demonstrated the presence of ten major protein bands with molecular weights from 12,400-44,500 daltons.

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Fiddlehead greens of the ostrich fern, Matteuccia struthiopteris, var. Penn., from two separate locations were analyzed for their nutrlent composition. Greens contained (in %) 87 water, 1.12 fiber, 4.23 crude protein, 4.02 ash, 3.06 carbohydrate and 0.5 fat. The fatty acid composition consisted mostly of palmitate, linoleate and llnolenate. Unsaturated fatty acids account for approximately 65% of the fatty acids associated with fiddlehead lipids. Niacin, riboflavin, thiamin, vitamin C, and vitamin A were present at concentration ranges (based on wet weight) of 4.07-5.57, 0.15-0.24, 0.018-0.024, 19.00-32.69 mg/lOOg greens and 2175-2709 I.U./lOOg, respectively. Spectrochemical analysis identified 17 minerals with potassium, phosphorus, magnesium and calcium being the most prominent. The low sodium content (0.5 mg/lOOg greens) should be noted. The high potassium to sodium ratio could make fiddlehead greens an integral part of the diet of persons requiring low intakes of sodium.