solanine

简明释义

英[ˈsɒləniːn]美[ˈsoləˌnin;ˈsoləˌninɪn]

n. 茄碱

英英释义

单词用法

同义词

反义词

例句

1.It's to prevent higher concentrations of solanine.

它的，以防止高浓度的龙葵。

2.It is important that this underground room be kept dark. Light can cause potatoes to develop a poison called solanine.

但保持这个地下室阴暗是非常重要的，因为光会导致马铃薯产生一种茄碱的毒素。

3.It follows that solanine is not a controlling factor in tuberization.

认为茄碱不是控制块茎形成的因子。

4.Major identified compounds include solanine, tomatine, and demissine.

鉴定的主要化合物包括茄碱，蕃茄素和德米素。

5.It is important that this underground room be kept dark. Light can cause potatoes to develop a poison called solanine.

但保持这个地下室阴暗是非常重要的，因为光会导致马铃薯产生一种茄碱的毒素。

6.Eating green potatoes can lead to solanine poisoning, which is harmful to health.

食用绿色土豆可能导致茄碱中毒，这对健康有害。

7.Farmers need to be aware of the solanine levels in their crops to ensure safety.

农民需要注意作物中的茄碱水平，以确保安全。

8.Symptoms of solanine toxicity include nausea, headaches, and neurological issues.

茄碱中毒的症状包括恶心、头痛和神经系统问题。

9.Solanine is a natural pesticide produced by nightshade plants to protect against pests.

茄碱是由茄科植物产生的一种天然杀虫剂，用于防止害虫侵害。

10.Cooking does not eliminate solanine, so it's important to avoid green or sprouted potatoes.

烹饪并不能消除茄碱，因此避免食用绿色或发芽的土豆是很重要的。

作文

Solanine is a naturally occurring chemical compound that belongs to a group of compounds known as glycoalkaloids. It is primarily found in plants of the nightshade family, particularly in potatoes and tomatoes. While solanine serves as a natural defense mechanism for these plants against pests and diseases, it can be toxic to humans if consumed in large amounts. Understanding solanine is crucial for anyone who enjoys cooking with these ingredients, as well as for those who are health-conscious. The presence of solanine (茄碱) in potatoes is most notable when the tubers are exposed to light, which causes them to turn green. This greening indicates an increase in solanine levels, making the potatoes potentially harmful if eaten raw or improperly cooked. Symptoms of solanine poisoning can include nausea, vomiting, diarrhea, and even neurological disturbances in severe cases. Therefore, it is essential to store potatoes in a cool, dark place to minimize the risk of solanine formation. Tomatoes, another member of the nightshade family, also contain solanine (茄碱), although in much lower concentrations compared to potatoes. The levels of this compound are usually not a concern unless the tomatoes are unripe or damaged. Unripe tomatoes have higher concentrations of solanine, which can lead to discomfort if consumed. It is advisable to avoid eating unripe tomatoes and to ensure that any damaged tomatoes are discarded. In addition to potatoes and tomatoes, other plants in the nightshade family, such as eggplants and peppers, also produce solanine (茄碱). While these vegetables are generally safe to eat, it is still important to consume them in moderation and to be aware of their ripeness. Cooking methods such as boiling or frying can significantly reduce the levels of solanine, making these foods safer to eat. The toxicity of solanine (茄碱) has led to various studies aimed at understanding its effects on human health. Researchers have found that while low levels of solanine may not pose any immediate health risks, chronic exposure to high levels could lead to more serious health issues over time. This is particularly concerning for individuals who consume large quantities of nightshade vegetables without proper preparation or cooking. Furthermore, it is worth noting that some people may have a sensitivity to solanine (茄碱) and may experience adverse reactions even at lower levels. For these individuals, it may be beneficial to limit their intake of nightshade vegetables altogether. In conclusion, solanine (茄碱) is an important compound to be aware of when consuming nightshade vegetables like potatoes and tomatoes. While it serves a protective function for the plants, it can pose health risks to humans if consumed in excessive amounts. By understanding how to properly store and prepare these foods, we can enjoy their nutritional benefits while minimizing the risk of solanine poisoning. Awareness and education about solanine (茄碱) will empower consumers to make informed choices about their diets and health.

茄碱是一种天然存在的化学化合物，属于一种称为生物碱的化合物。它主要存在于茄科植物中，尤其是土豆和西红柿中。虽然茄碱作为这些植物对抗害虫和疾病的自然防御机制，但如果大量摄入，对人类可能是有毒的。了解茄碱对任何喜欢使用这些成分烹饪的人来说都是至关重要的，同时也是对健康有意识的人。 茄碱在土豆中的存在最明显，当块茎暴露在光线下时，会导致它们变绿。这种变绿表明茄碱水平的增加，如果生吃或不当烹饪，可能会使土豆变得有害。茄碱中毒的症状可能包括恶心、呕吐、腹泻，甚至在严重情况下出现神经系统障碍。因此，将土豆存放在阴凉、黑暗的地方以尽量减少茄碱的形成是至关重要的。 西红柿，作为茄科家族的另一个成员，也含有茄碱，尽管其浓度通常比土豆低得多。除非西红柿未成熟或受损，否则这种化合物的水平通常不会引起担忧。未成熟的西红柿具有较高的茄碱浓度，食用后可能会导致不适。建议避免食用未成熟的西红柿，并确保丢弃任何受损的西红柿。 除了土豆和西红柿，茄科家族中的其他植物，如茄子和辣椒，也会产生茄碱。虽然这些蔬菜通常是安全食用的，但仍然重要的是适量消费，并注意其成熟度。煮沸或油炸等烹饪方法可以显著降低茄碱的水平，使这些食物更安全。 茄碱的毒性引发了各种研究，旨在理解其对人类健康的影响。研究人员发现，虽然低水平的茄碱可能不会带来任何直接的健康风险，但长期接触高水平可能会导致更严重的健康问题。这对于那些在没有适当准备或烹饪的情况下大量消费茄科蔬菜的人尤其令人担忧。 此外，值得注意的是，一些人可能对茄碱敏感，即使在较低水平下也可能会出现不良反应。对于这些个人，限制其茄科蔬菜的摄入可能是有益的。 总之，茄碱是在食用土豆和西红柿等茄科蔬菜时需要意识到的重要化合物。虽然它为植物提供保护功能，但如果过量摄入，对人类可能构成健康风险。通过了解如何正确储存和准备这些食物，我们可以享受其营养益处，同时最大限度地减少茄碱中毒的风险。对茄碱的意识和教育将使消费者能够对自己的饮食和健康做出明智的选择。