同心红葱主要营养成分及抗氧化活性分析

Comparison of Nutrition Composition and Antioxidant Activity of Several Allium. Fistulosum L.var. Viviparum Makino in Tongxin County

以宁夏回族自治区同心县陶葫芦村、石羊圈村和市售3个来源的红葱为研究对象,对葱样中的铜离子还原能力、金属离子螯合物、总黄烷醇、总黄酮、总酚、多糖、皂苷、抑制脂质体过氧化物和DPPH自由基等活性成分的含量分别进行测定分析。结果表明:石羊圈村产的红葱中的还原铜离子、总黄烷醇、总酚、皂苷和金属离子螯合物含量较高,分别为(44.42±4.21)μmol/100 g、(28.07±1.47)μg/100 g、(0.31±0.02)g/100 g、(0.18±0.01)g/100 g和42.37%±0.45%,DPPH自由基含量为(0.56±0.08)mmol/100 g,总黄酮和脂质体过氧化物抑制率较高分别为(57.86±1.42)mg/100 g和3.72%±0.42%;市售红葱的总糖为(2.44±0.01)g/100 g,高于陶葫芦葱样和石羊圈葱样。由此得出,石羊圈红葱具有较高的营养价值和开发价值,对进一步开发同心红葱深加工产品和原料选择地具有重要指导意义。

The nutritioncompositionsandantioxidantactivityofseveralAllium. fistulosumL. var. viviparum Makino（local name is red onion）were analyzed in different cultivation area of Tongxin county in China. The reduction of copper ions, metal ion chelate, total flavanol and total flavonoids in pottery scallions, scallions were determined by ultraviolet spectrophotometer. The contents of active ingredients such as total phenol, polysaccharide, saponin, liposome-inhibiting, DPPH free radical scavenging, etc., were compared and the nutritional value of the three kinds of red onion was also compared. The results showed that the contents of DPPH free radical, copper ion, total flavanol, total phenol, saponin and metal ion chelate were（0.56±0.08）mmol/100 g, （44.42±4.21）μmol/100 g, （28.07±1.47）μg/100 g, （0.31±0.02）g/100 g, （0.18±0.01）g/100 g and 42.37%±0.45%, respectively. And the total content of total flavonoids, polysaccharides and anti-liposomes in commercially available red onion were （57.86±1.42）mg/100 g, （2.44±0.01）g/100 g and 3.72%±0.42%, inShiyangjuan, which is thehighest among the three samples testedrespectively. Shiyangjuan red onion contain more active ingredients and have higher nutritional value and development value.