摘要 : The aim of this study was to investigate the effects of various processes used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids ( alpha -chaconine and alpha -solanine) and nitrate... 展开 The aim of this study was to investigate the effects of various processes used during the laboratory production of dehydrated cooked potato on the concentration of glycoalkaloids ( alpha -chaconine and alpha -solanine) and nitrates in the raw material, intermediate and final product. In the raw material, half-products and in the final products there were determined glycoalkaloids contents ( alpha -chaconine and alpha -solanine) with the use of HPLC method and nitrates contents colorimetrically by RQflex apparatus. During the laboratory production of dehydrated potato, glycoalkaloid and nitrate content in processed potatoes decreased. TGA decreased most after peeling (30%), blanching (28%) and pre-drying (25%). Nitrate content decreased significantly after blanching (21%) and after pre-drying (18%).Digital Object Identifier http://dx.doi.org/10.1007/s12230-012-9273-0 收起