馬鈴薯茄鹼：影響因子與管理措施

Glycoalkaloids in Potatoes: Impact Factors and Appropriate Managements

吳宗諺(Tsung-Yen Wu) ； 黃哲倫(Chen-Lun Huang) ； 蔡淑珍(Shwu-Jene Tsai)

《台灣農業研究》 64卷2期 (2015/06) Pp. 81-88

https://doi.org/10.6156/JTAR/2015.06402.01

摘要

本文乃回顧馬鈴薯茄鹼資料，包括含量分布、影響因子和管控措施等，俾於符合安全食用。茄鹼係存在於茄科植物（如馬鈴薯等）的天然毒素，國際公認馬鈴薯茄鹼含量安全臨界值為200 mg kg^(-1) FW，而一般則建議選育新品種在100 mg kg^(-1) FW之下。除了馬鈴薯薯塊中心部位外，茄鹼存在馬鈴薯植株各部位，尤其以芽、花、薯皮及芽點等代謝活力強的部位茄鹼含量高。馬鈴薯茄鹼含量多寡具有高度遺傳性，且易因照光、逆境及損傷等造成含量增高。選育低茄鹼馬鈴薯為降低馬鈴薯茄鹼含量最有效的方法，而其他因素亦影響茄鹼高低，例如成熟度、栽培管理、施肥、貯藏溫度及條件等。由於茄鹼具有熱穩定性，不易受烹煮影響，因此馬鈴薯不論在採收前後、貯藏時、貨架上、或家居貯放及準備時，均應妥適處理和管理，如此可以防範薯塊內茄鹼蓄積並控制於安全臨界值之下，避免引起人體健康危害風險。

關鍵字

馬鈴薯 ； 茄鹼 ； 光 ； 逆境 ； 良好農業規範

並列摘要

This paper is to review the glycoalkaloids in potatoes and their impact factors, as well as appropriate managements for safe consumption of potato. Glycoalkaloids are toxic metabolites naturally occurred in Solanaceas plants, such as potato, and are harmful to human. The internationally recognized safety limit of total glycoalkaloids in potato tuber is 200 mg kg^(-1) FW, while it is suggested no more than 100 mg kg^(-1) FW for breeding new potato varieties. Glycoalkaloids are found in almost all parts of cultivated potato plant except the pith of tubers, and their concentrations are much greater in the areas of high metabolic activity, such as sprouts, flowers, and eyes. The level of total glycoalkaloids in potato tuber is highly hereditable, and can be easily accelerated by exposure to light, stress and damage. Breeding of low-glycoalkaloid varieties is considered the best way to reduce the glycoalkaloid content of potato tuber. Glycoalkaloid levels in potato tubers can also be affected by many factors, such as maturity, cultivation, fertilization, and storage temperatures and conditions, while they are little affected by cooking due to their heat stability. Therefore, appropriate practice and management should be adopted no matter during pre- and post-harvest, in storage, on the store shelf, or in home storage and preparation. Proper handling of potatoes can prevent accumulation of glycoalkaloids in tubers, control the level under the safety limit, and consequently avoid the risk to public health.

並列關鍵字

Potato ； Glycoalkaloids ； Light ； Stress ； Good agricultural practice