从洋葱中提取栎皮酮的研究  

Extraction of Quercetin from Onion

作　　者：李冰[1] 吴建文[1] 李琳[1] 陈玲[1] 李晓玺[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广东广州510640

出　　处：《食品科学》2005年第4期137-141,共5页Food Science

基　　金：国家自然科学基金重点项目(20436020);国家自然科学基金青年基金(20306007);广东省科技攻关项目(2003C104025)

摘　　要：从洋葱中提取天然的食品抗氧化剂——栎皮酮,经正交实验确定了最佳的工艺条件为:提取液为0.03mol/L的NaOH溶液,提取温度为60℃,料液比为1:2,提取时间为120min,酸沉终点pH为2。通过测定抑制亚油酸氧化百分率的实验表明,所提取的栎皮酮有较好的抗氧化能力。Quercetin as a natural food antioxidant was extracted from onion. By the orthogonal experiment, the optimal extraction condition was determined by NaOH solution concentration 0.03mol/L, extraction temperature 60℃, ratio of onion to solvent 1:2, extraction time 120min and the end point of acid sedimentation pH 2. The antioxidant activity was examined by the experiment of inhibiting oxidation of linoleic acid. It showed that quercetin extracted from onion exhibited good antioxidant ability.

关 键 词：洋葱 栎皮酮 抗氧化能力 

分 类 号：TS203[轻工技术与工程—食品科学]