Potato Physical And Chemical Quality Of The Research And Its Flavonoids Extraction And The Determination
Abstract: This article included the protein content, the starch content, the turning brown, the polyphenoloxidase (PPO) activeness and the mineral substance appraisal and the appraisal to more than 10 potato varieties. The synthesis character was screened in order to obtain high quality potato species. The result of this study showed that No.1 purple potato was the high quality species. And through take the block stem as the material, studied has obtained its suitable conditions for the potato flavanone extraction. The aim was to full use the potato flavanone, reduce the seed amounts and to increase potato's edible value. This research can provide the technical guidance for the potato production, clinical trial of the potato flavanone.
Keywords: Potato;Identification;Characteristics;Physico-chemical quality;Flavonoids