武亚帅,韩 宣,邹优扬,王宗义,朱景新,高秀芝.有效去除马铃薯中龙葵素方法的探究[J].食品安全质量检测学报,2020,11(5):1514-1519
有效去除马铃薯中龙葵素方法的探究
Exploration of the removal method of solanine in potato
投稿时间:2019-12-11  修订日期:2020-03-01
DOI:
中文关键词:  龙葵素  马铃薯  水浸  醋浸  柠檬酸浸
英文关键词:solanine  potato  water immersion  vinegar immersion  citric acid immersion
基金项目:北京市叶类蔬菜产业创新团队项目(BAIC07-2019)
作者单位
武亚帅 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
韩 宣 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
邹优扬 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
王宗义 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
朱景新 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
高秀芝 北京农学院食品科学与工程学院, 食品质量与安全北京实验室, 农产品有害微生物及农残安全检测与控制, 北京市重点实验室, 微生态制剂关键技术开发北京市工程实验室 
AuthorInstitution
WU Ya-Shuai Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
HAN Xuan Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
ZOU You-Yang Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
WANG Zong-Yi Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
ZHU Jing-Xin Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
GAO Xiu-Zhi Faculty of Food Science and Engineering, Beijing University of Agriculture, Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Detection and Control of Harmful Microorganisms and Pesticide Safety of Agricultural Products, Beijing Engineering Laboratory of Probiotics Key Technology Development 
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中文摘要:
      目的 探究一种日常生活中简单有效去除马铃薯中龙葵素的方法。方法 对马铃薯进行分组贮藏实验, 通过不同预处理方法(如去芽孔径大小、不同加工形状、不同浓度食醋水溶液或柠檬酸水溶液浸泡等)处理后采用液相色谱串联质谱法测定龙葵素含量, 研究龙葵素含量的变化情况。结果 对于轻微发绿或发芽马铃薯, 可以进行削皮、去芽处理后, 进行水浸、食醋水溶液浸、柠檬酸水溶液浸处理5~15 min, 均可降低马铃薯中约70%~80%龙葵素。结论 此方法实用性和可操作性强, 可有效预防家庭、餐馆以及食堂等龙葵素中毒事件发生, 对保障人民食品安全具有重要意义。
英文摘要:
      Objective To explore a simple way to remove solanine in potato in daily life. Methods Based on the grouping storage experiments on potato, different pretreatment methods (such as to bud aperture size, the different machining shape, different concentration of vinegar or citric acid soaking, etc.) were carried out. Liquid chromatography tandem mass spectrometry was used to detect the solanine content and then the change rule of solanum element in potato storage period was studied. Results For slightly green or germinated potatoes, the content of solanine in potatoes was reduced by about 70%80% after peeling and budding, soaking in water, vinegar or citric acid for 515 min. Conclusion This method has strong practicability and maneuverability, and can effectively prevent the occurrence of poisoning events of solanum in in households, restaurants, and canteens, which is of great significance for ensuring people's food safety.
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