Glycoalkaloids and phenolic compounds in three commercial potato cultivars grown in Hebei,China  

作　　者：Cheng-Yu Jin Hong Liu Dan Xu Fan-Kui Zeng Yu-Ci Zhao Hai Zhang Gang Liu 

机构地区：[1]Research&Development Center for Eco-material and Eco-Chemistry,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730000,China [2]University of Chinese Academy of Sciences,Beijing 100049,China [3]CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province,Lanzhou Institute of Chemical Physics,Chinese Academy of Sciences,Lanzhou 730000,China [4]Zhangjiakou Hongji Agriculture Science and Technology Development Co.Ltd,Zhangjiakou 076576,China

出　　处：《Food Science and Human Wellness》2018年第2期156-162,共7页食品科学与人类健康（英文）

基　　金：This work was supported by the China Agriculture Research System(CARS-10);the National Key Research and Development Plan(2016YFD0401302-02);the Science and Technology Major Project of Gansu Province(1602NKDJ022-1);the Natural Science Foundation of Gansu Province(1501RJZA004);the Science and Technology Planing Project of Lanzhou(2016-3-123).

摘　　要：In order to investigate the food nutrition and safety of potato,the objective of the present study is to quantify glycoalkaloids(-chaconine and-solanine)and phenolic compounds in three potato cultivars,namely,Russet Burbank,Atlantic,and Shepody,grown in Hebei,China,and these two classes of biologically active compounds in commercial dehydrated potato flakes were also investigated.The total glycoalkaloid levels in whole potatoes ranged from 4.72 mg/kg for Shepody potatoes to 34.45 mg/kg for Russet Burbank potatoes.The ratio of-chaconine to-solanine in whole potatoes ranged from 0.41 for Russet Burbank potatoes to 3.61 for Atlantic potatoes.The removal rate of total glycoalkaloids in Russet Burbank potatoes during dehydrated potato flake processing is 90.0%.Chlorogenic acid is the dominant phenolic compound in Russet Burbank potatoes.By contrast,Atlantic and Shepody potatoes contain considerable caffeic acid.The loss rate of phenolic compounds in Russet Burbank during dehydrated potato flake processing is 50.47%.

关 键 词：GLYCOALKALOIDS Phenolic compounds Dehydrated potato flake POTATO 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]