乙醇熏蒸对马铃薯绿变和α-茄碱含量的影响  

Effect of Ethanol Vapor on Potatoes Greening and α-solanine Content

作　　者：孟卫芹[1] 王庆国[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品与发酵工业》2012年第5期134-137,共4页Food and Fermentation Industries

摘　　要：研究不同浓度乙醇熏蒸处理对马铃薯绿变和α-茄碱含量的影响。结果表明:在光照条件下,马铃薯表皮绿变程度和α-茄碱含量随着贮藏时间的延长而增加;不同浓度乙醇熏蒸处理可有效控制马铃薯绿变并对α-茄碱具有降解作用,贮藏到12 d,马铃薯表皮叶绿素含量与α-茄碱含量明显低于对照,其中1 000μL/L乙醇熏蒸处理效果最佳。Effect of Different concentrations of ethanol vapor treatment on greening and α-solanine content of po-tatoes was investigated. Results showed that under fluorescent light, the greening level and α-solanine content of pota-toes increased with prolonged storage time. Different concentrations of ethanol vapor treatment could effectively inhibit the greening level and degrade α-solanine content of potatoes. Until day 12 of storage, chlorophyll content and α-sola-nine content of potatoes peel were significantly lower than that of controls, among which, 1 000 μd/L ethanol vapor treatment provided the best inhibitory effect.

关 键 词：马铃薯 绿变 α-茄碱 乙醇熏蒸 

分 类 号：S532[农业科学—作物学]