ジャガイモ中のα-チャコニン及びα-ソラニンの加熱調理による影響

• 高木 加代子

  国立衛生試験所

• 豊田 正武

  国立衛生試験所

• 藤山 由起

  北里大学

• 斎藤 行生

  国立衛生試験所

書誌事項

タイトル別名

• Effect of Cooking on the Contents of α-Chaconine and α-Solanine in Potatoes

抄録

The decrease in α-chaconine (CHA) and α-solanine (SOL), toxic glycoalkaloids in potatoes, during cooking by three procedures was investigated.<br>Raw or cooked potato samples (2g) were extracted twice with 5% acetic acid solution. The extract was purified on Sep-pak C₁₈ and CHA and SQL contents were determined by high performance liquid chromatography. Recoveries of CHA and SQL from raw potatoes were 96.5% and 98.2%, respectively and those from cooked potatoes were 96.2% and 96.7%, respectively.<br>It was found that 93.9% of CHA and 95.9% of SOL remained in potatoes after boiling. These values indicate that boiling is ineffective as a means to decrease the alkaloids. Alkaloid content was reduced by microwaving by 15% in each case. In the case of deep-frying, their contents varied according to the temperature. At 150°, both alkaloids showed no decrease, and at 170°, the potatoes showed a large variation in residual alkaloids. At 210°, however, the alkaloids were partially decomposed; after 10 minutes heating, 64.9% of CHA and 59.7% of SOL remained. It was suggested that the critical temperature for the decomposition of both alkaloids in potatoes may be around 170°C.<br>In this study, relatively high stability of CHA and SOL in potatoes under normal home cooking conditions was confirmed.

収録刊行物

• 食品衛生学雑誌

  食品衛生学雑誌 31 (1), 67-73_1, 1990

  公益社団法人 日本食品衛生学会

キーワード

• ジャガイモ
• α-チャコニン
• α-ソラニン
• 高速液体クロマトグラフィー
• 加熱調理
• 煮沸
• 電子レンジ加熱
• フライ

詳細情報

• CRID: 1390282679202646912
• NII論文ID: 130003692956
• DOI: 10.3358/shokueishi.31.67
• ISSN: 18821006
• ISSN: 00156426
• ISSN: http://id.crossref.org/issn/00156426
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可