ジャガイモ中のα-ソラニン, α-チャコニンの含有量および貯蔵中の経時変化 [in Japanese] Contents and its Change during Storage of α-Solanine and α-Chaconine in Potatoes [in Japanese]
Access this Article
Search this Article
5種の市販ジャガイモ(メークイン，男爵，ワセシロ，レッド，パープル)中のα-ソラニンとα-チャコニンを衛生試験法に基づいて抽出，固相抽出カラムによるクリーンアップを行い，C<sub>18</sub>カラムを用いてHPLCにより分析を行った．回収率はα-ソラニンおよびα-チャコニンともに 96% と良好であり，本法における定量限界は試料1 g当たりいずれも2μgであった．ジャガイモの皮層部中のα-ソラニンとα-チャコニンはすべての試料で検出され，それらの含有量はメークイン，男爵，レッド，パープル，ワセシロの順で多かった．ジャガイモの髄質部中のα-ソラニンとα-チャコニンはメークインおよび男爵のみから検出され，その含有量はいずれも皮層部の1/10以下であった．ジャガイモを90日間室温暗所で貯蔵した場合のα-ソラニンとα-チャコニン含有量は多少の増減はあったものの5種のジャガイモのいずれの部位においても顕著な増加傾向は見られなかった．
Contents of α-solanine and α-chaconine in native species of potato (May Queen, Danshaku and Waseshiro), and in species (Jagakids Red '90 (Red) and Jagakids Purple '90 (Purple)) on the market, and their change during storage at room temparature were investigated.<br>α-Solanine and α-chaconine were extracted from potatoes with methanol, cleaned up by using a Sep-Pak Plus C18 cartridge, and then subjected to HPLC. The recoveries of α-solanine and α-chaconine from potatoes were both more than 96%, and the quantitation limits were both 2 μg/g.<br>α-Solanine and α-chaconine were detected in periderm in all samples at the levels of 260-320 μg/g in May Queen,190-240 μg/g in Danshaku, 43-63 μg/g in Waseshiro, 140-200 μg/g in Red and 84-130 μg/g in Purple, respectively. α-Solanine and α-chaconine were detected in the cortex in all samples of May Queen and Danshaku at the levels of 2.7-12 μg/g and 5.8-31 μg/g, respectively. Contents of α-solanine and α-chaconine in the cortex of May Queen and Danshaku were less than 10% of those in the periderm.<br>When potatoes were stored for 90 days at room temparature in a dark place, no marked change in the contents of α-solanine and α-chaconine was observed in any of the potato samples.
- Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi)
Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 45(5), 277-282, 2004-10-25
Japanese Society for Food Hygiene and Safety