文献类型：期刊文献

中文题名：烹饪加工对土豆龙葵素含量的影响研究

英文题名：Study on the effect of cooking on the content of solanine in potato

作者：许荣华[1];朱莉[1];刘学磊[1]

第一作者：许荣华

机构：[1]北京联合大学旅游学院

第一机构：北京联合大学旅游学院

年份：2018

卷号：52

期号：4

起止页码：508-513

中文期刊名：华中师范大学学报：自然科学版

收录：CSTPCD;;北大核心:【北大核心2017】；PubMed;

基金：北京联合大学人才强校优选计划资助项目(12210611609);北京市教委资助项目(SM201611417001)

语种：中文

中文关键词：土豆;烹饪加工;液质联用;龙葵素

外文关键词：potato;cooking;LC-MS;solanine

摘要：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%.