The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012 g/100 g DM) and sparteine (avg. 0.0014 g/100 g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (≤ 0.2 g/kg DM).

中文翻译：

---

甜羽扇10种生态型去水脱苦后残留生物碱的分布及含量

从食品安全的角度来看，可食用羽扇豆生物碱水平的评估至关重要。羽扇豆种子脱苦的历史悠久；然而，处理种子后生物碱水平的控制通常仅通过苦味的变化来评估。本研究的目的是评估水脱苦过程后（羽扇豆甜）中喹诺齐啶生物碱 (QA) 的分布和残留水平。在该过程之前和之后，对来自秘鲁不同地区的 10 个生态型的样本进行了分析。根据气相色谱法和质谱法获得的结果，在脱苦过程之前鉴定的八种生物碱中，仅少量的羽扇豆碱（平均 0.0012 g/100 g DM）和 sparteine（平均 0.0014 g/100 g DM）留在去苦味过程后的种子，没有发现其他生物碱。水性脱苦过程将生物碱的含量降至远低于国际法规允许的最高水平（≤ 0.2 g/kg DM）。