Changes of glycoalkaloids and nitrate contents in potatoes during chip processing

被引：46
|
作者：
Peksa, A [1 ]
Golubowska, G [1 ]
Aniolowski, K [1 ]
Lisinska, G [1 ]
Rytel, E [1 ]
机构：
[1] Agr Univ Wroclaw, Fac Food Sci, Dept Food Storage & Technol, PL-50375 Wroclaw, Poland
来源：
FOOD CHEMISTRY | 2006年 / 97卷 / 01期
关键词：
glycoalkaloids; nitrates; potato; stages of chip processing;
D O I：
10.1016/j.foodchem.2005.03.035
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Changes in the glycoalkaloids, alpha-solanine and alpha-chaconine, and nitrate contents in potatoes of two varieties, Karlena - middle-early and Saturna - middle-late, were investigated during chip processing. The material for the study comprised samples from six stages of a chip production line. In the freeze-dried samples of potato and defatted chips obtained, the contents of a-solanine and alpha-chaconine were determined by HPLC and nitrates (NO3-) by reflectometer apparatus RQflex. Significant decrease of glycoalkaloids, particularly alpha-solanine, and nitrates contents during the process of chips production was observed. The ratio of alpha-chaconine to alpha-solanine contents during potato processing was maintained at a similar level during the whole process and was about 2.5:1. The highest amounts of glycoalkaloids were removed during peeling, slicing, washing and frying, and the highest amounts of nitrates during peeling and frying. (c) 2005 Elsevier Ltd. All rights reserved.
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页码：151 / 156
页数：6
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