洋葱中黄酮类化合物的分布及其抗氧化活性的研究  

Study on the Contents of Flavonoids in Different Part of Onions and Its Antioxidant Activity

作　　者：祁英[1] 丁江涛[1] 苏景秀[1] 刘玉梅[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046

出　　处：《中国食物与营养》2010年第5期67-71,共5页Food and Nutrition in China

基　　金：新疆大学本科生科研实践训练项目(编号:XJU-SRT-09041)

摘　　要：洋葱是黄酮类化合物含量较高的蔬菜之一,本研究对新疆产的红皮洋葱、黄皮洋葱和白皮洋葱等3个主要的洋葱品种分别采用浓度为95%和60%的乙醇溶液提取其中的黄酮类化合物,并比较了各种提取物对羟基自由基和DPPH自由基清除能力。结果表明,三个品种中的黄酮类化合物的含量以红洋葱最高,黄洋葱次之,白洋葱的含量最低,洋葱提取物的抗氧化能力与其中的黄酮类化合物的含量呈正相关关系。Onion was one of the important vegetable with higher contents of total flavonoids. The present study dealt with three different varieties of onions （red, yellow and white skin owion） grown in XinJiang Province. The differences of total flavonids in three onion varieties with 60% and 95% ethanol extract was analysised. The antioxidant activity on Hydroxyl radicals scavenging and DPPH radical scavenging was evaluated. The results showed that the higher contents of total flavonoids were found in red onions, the contents were lower in yellow onion and the white skin onions was the lowest in the contents of total flavonoids. The antioxidant capacity of onion extracts night be a positive correlation with the contents of total flavonoids.

关 键 词：洋葱 黄酮 抗氧化活性 羟基自由基 DPPH 

分 类 号：R284[医药卫生—中药学] R285[医药卫生—中医学]