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KMID : 0903519830260030177
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1983 Volume.26 No. 3 p.177 ~ p.182
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Changes of α - Solanine Content of Potatos during Storage
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Abstract
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The changes of α-solanine contents of two varieties of potatoes, Irish cabbler and Dejima, during storage at 1°∼4℃ and 20°∼25℃ were investigated.
α-Solanine in potatoes was extracted with 2% acetic acid in ethanol. α-Solanine in the extract was separated by silica gel thin layer chromatography with the solvent system of ethanol-chloroform-1% ammonia water(2 : 2 : 1, lower phase), and the amount of α-solanine was determined by densitometric scanning. The α-solanine contents in two varieties of potatoes were decreased during storage regardless of the stored temperatures.
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