Potatoes (potatoes) can produce high toxic alkaloid Solanine after germination, which can cause poisoning after eating.

The general content of solanine in potato is 2 ~10mg/100g, and it can reach 35 ~ 40mg/100g after germination and skin turning green, which can cause poisoning. Solanum nigrum L. is the most abundant in buds and buds. When 0.2～0.4g of solanine is ingested, severe poisoning can occur.

The main cause of poisoning of sprouted potatoes is that potatoes germinate or partially turn black and green due to improper storage, and solanine cannot be removed or destroyed during cooking, and poisoning occurs after eating.

Removal method

The content of solanine in potato and its products is closely related to light conditions, storage time, storage temperature, air humidity, oxygen concentration and carbon dioxide concentration. Under the condition of light, solanine in potato and its products will be synthesized rapidly, and its content will increase by nearly 1 times compared with that under the condition of no light.

In addition, increasing storage time, storage temperature, oxygen concentration and carbon dioxide concentration will increase the solanine content in potatoes. Therefore, it is best to store potatoes in dry, ventilated and low temperature conditions, and the general storage temperature is about 4℃. At the same time, the purchase, storage and processing of potatoes should be carried out according to the specifications.

When eating potatoes, it is necessary to dig out the bud eyes of the sprouting potatoes and the nearby flesh, and remove the purple epidermis. The peeled potatoes need to be soaked in cold water for about 40 minutes to make the remaining solanine dissolve in water.