水浸提法提取洋葱黄酮类化合物的工艺条件研究

Spacial distribution patterns of flavonoid material in different species onions

通过对洋葱中黄酮类物质提取影响因素的分析,表明熟化对其中的黄酮类物质有一定的破坏作用,索氏提取法为洋葱的黄酮类物质的最佳提取方法。通过对洋葱中黄酮类物质含量及其分布分析,结果表明:不同品种洋葱中的黄酮类物质含量差异很大,由大到小依次为紫皮洋葱、黄皮洋葱、白皮洋葱;洋葱鳞叶可食部分由外到内中的黄酮类物质含量依次降低,洋葱外侧非可食部分中黄酮类物质含量最高;采用HPLC对洋葱由外到内鳞叶中的主要黄酮类物质分布和种类进行了分析,也得出了相同的结论。

Adopting colorimetry method define that the boiling and extraction influence on the onion flavonoids content, which determining the Soxhlet extraction as the method of onion flavonoids extraction. After analyzing the distribution of onion flavonoids, the result exhibits that onion with different color whose flavonoids content are verified. The content order subsequently： purple leather onion, yellow leather onion, and white leather onion. Onion bulb edible parts from outside to inside in flavonoids content sequentially reduce. Outside 7.5%, middle 3%, inside 1%. The experiment shows that onion skin noneidible part contents the highest flavonoids. Then establishing the high-pressure liquid phase chromatogram method to analyse the onion bulb from outside to inside main flavonoids content distribution and flavoniods variety.