烹饪加工对土豆龙葵素含量的影响研究

Study on the effect of cooking on the content of solanine in potato

采用液相色谱-三重四极杆质谱联用法测定土豆中-茄碱的含量,研究烹饪加工对土豆龙葵素含量的变化.通过研究发现,随着土豆皮色逐渐变深,龙葵素含量逐渐增大.表皮含量最高,内层龙葵素含量低.通过削皮能够去掉大部分龙葵素,烹饪热加工前可通过浸泡土豆去掉一部分龙葵素,浸泡的料水比为1∶2,浸泡10min效果最好.炒制对土豆的龙葵素变化受烹调因素影响不稳定.烤制会使龙葵素含量相对增加,蒸制使龙葵素含量下降约20%.

The content of α-solanine in potatoes was determined by liquid chromatography-triple quadrupole mass spectrometry （LC-MS）. The changes of solanine in potato by cooking were studied. The results showed that the content of solanine increased gradually with the development of potato skin color. The content of the epidermis is the highest and that of the inner layer is low. The most of solanine is able to be removed by peeling. Before heating process of cooking, a part of Solanine is able to removed by soaking the potatoes. The ratio of potato to water is 1 ： 2 and the optimal soaking time is 10min. The change of solanine in stir frying was affected by cooking factors. Baking increased the relative content of solanine, while steam reduced the content of Solanine by about 20%.