If lobotoxin poisoning occurs, drinking vinegar properly can eliminate the endotoxin and reduce the symptoms of poisoning. However, if the symptoms are more serious, you still need to go to the hospital for gastric lavage, emetic and diarrhea treatment in time. Because it is a weak alkaline glycoside containing alkaloid lobotropin, this toxin is soluble in water and can be easily decomposed when encountering acetic acid, and the toxicity can also be destroyed by cooking through high heat. Loncomannin poisoning is most often seen when eating sprouted potatoes, potatoes in the spring or due to improper storage, easily caused by bruising and sprouting of the skin. At this time the content of lobotropin per 100g of potatoes can be as high as 500mg or more, eating a large number of sprouted potatoes, or greenish purple, greenish, not mature potatoes, are prone to lobotropin poisoning. Loncomannin is corrosive and hemolytic, and has a paralyzing effect on the motor and respiratory centers. After consumption of loncomannin poisoning, the incubation period generally ranges from half an hour to 2 hours, after poisoning there will be a burning sensation and pain in the upper abdomen, followed by a dry throat, nausea, vomiting, abdominal pain, diarrhea, and even fever. Some patients will have breathing difficulties, convulsions, convulsions, and even coma, sometimes causing enterogenic cyanosis, and in severe cases, more often die because of respiratory central paralysis. So in daily life you need to strengthen the strict storage of potatoes, storage conditions should be kept fresh and dry, avoid sunlight, prevent sprouting, do not eat the flesh of the skin turned purple, immature and sprouted too much potatoes, so as not to cause toxic reactions.