洋葱中黄酮苷的提取及抗氧化稳定性研究  

STUDY ON EXTRACT OF FLAVONOID FROM ONION AND STABILITY OF ANTI-OXIDATING

作　　者：姚勇芳[1] 朱美娟[1] 莫慧平[1] 连晓蔚[1] 方壮育 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]广州英诺士生化制剂技术有限公司,广东广州510300

出　　处：《食品研究与开发》2009年第8期31-34,共4页Food Research and Development

摘　　要：探讨洋葱中黄酮苷的提取工艺,以及pH值、温度和光照条件对洋葱黄酮苷抗氧化稳定性的影响。结果表明:洋葱用40倍75%的丙酮溶液,在60℃条件下提取1 h为最佳提取方法;洋葱中黄酮苷在微酸性条件下的抗氧化性质比较稳定;在70℃以上条件下保存1 h基本失去抗氧化活性;洋葱中黄酮苷对光线敏感。This article is discussed about craft of withdrawing of flavonoid in onion and effect on the antioxidating property under different condition including the extracting technics, pH value, temperature, time and the illumination. The research results were showed as follows ： mass ratio between onion powder and 75 % ethanol 1：40 （g：mL）,l h, 60 ℃; the activity of The anti-oxidating flavonid in flavonoid is influenced on pH value, temperature and beam.

关 键 词：洋葱 黄酮苷 提取 抗氧化稳定性 

分 类 号：TQ464.3[化学工程—制药化工]