FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (2): 50-52.

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The Effect of Different Process Method on the Contents and Compontents of Polyamines in Potato Foods

 JI  Xiao-Jia, ZHANG  Da-Dong, LIU  You-Liang, YU  Bing-Jun   

  1. 1.College of Life Science, Nanjing Agriculture University;2. Institute ofAgrobiological Genetics and Physiology, Jiangsu Academy of Agricultural Science
  • Online:2004-02-15 Published:2011-10-24

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Abstract: With one of local potato cultivars, Henan4, as material, the effect of different process methods on the content andcomponents of endogenous PAs was analyzed. When the potato chips were fried by iron pan or stewed by microwave, the Pascontent would obviously increased and the frying method was more evident. In contrast, Pas content would be apparently de-creased when they were boiled by iron pan. Salt water soakage before cooking inhibited the enhancement of Pas level in potatochips.

Key words: process method, potato foods, polyamines content