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KMID : 0380619840160040383
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 4 p.383 ~ p.387
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Glycoalkaloid Content as influenced by Varieties , Parts and Weight of Potatoes
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Abstract
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The difference of glycoalkaloids content on various parts of May Queen and Irish Cobbler potatoes was determined. α-Chaconine and α-solanine were isolated from the glycoalkaloids by use of high performance liquid chromatography. It was found that the 99% of the total glycoalkaloids was existent in cortex part of all varieties. Glycoalkaloids content was higher in apical or basal part than the middle part. a-Chaconine content of the cortex showed no differences among parts of the potato in both varieties. α-Solanine was not detected in medulla part. The potatoes were classified into 4 groups depending on the weight and the glycoalkaloids content of the middle part. As the weight of the potato decreased the glycoalkaloids content of cortex part increased. Glycoalkaloids content was lower in medulla part and no constant tendency was observed.
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