領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
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%.
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