Abstract：The content of α-solanine in potatoes was determined by liquid chromatography-triple quadrupole mass spectrometry (LC-MS). The changes of solanine in potato by cooking were studied. The results showed that the content of solanine increased gradually with the development of potato skin color. The content of the epidermis is the highest and that of the inner layer is low. The most of solanine is able to be removed by peeling. Before heating process of cooking， a part of Solanine is able to removed by soaking the potatoes. The ratio of potato to water is 1︰2 and the optimal soaking time is 10 min. The change of solanine in stir frying was affected by cooking factors. Baking increased the relative content of solanine， while steam reduced the content of Solanine by about 20%.
许荣华,朱 莉,刘学磊. 烹饪加工对土豆龙葵素含量的影响研究[J]. 华中师范大学学报(自然科学版), 2018, 52(4): 508-513.
XU Ronghua,ZHU Li,LIU Xuelei. Study on the effect of cooking on the content of solanine in potato. journal1, 2018, 52(4): 508-513.
2018, Vol. 52 
