洋葱中抗氧化物质的提取工艺研究  

Study on the extraction conditions of antioxidants from onion

作　　者：谢贞建[1] 唐远谋[2] 何英[2] 冯慧[2] 刘佳[2] 焦士蓉[2] 

机构地区：[1]成都大学药食同源植物资源开发重点实验室,成都610106 [2]西华大学生物工程学院,成都610039

出　　处：《中国调味品》2011年第12期59-61,64,共4页China Condiment

基　　金：成都大学校基金(2010XJZ24);西华大学研究生创新基金项目(ycjj201174)

摘　　要：对洋葱中抗氧化活性物质提取工艺及其成分分析进行研究。通过单因素和正交实验,得到洋葱中抗氧化物质提取工艺条件为:乙醇浓度80%,微波温度60℃,微波功率500W,料液比1∶25(g/mL)、提取时间80s,此条件下得到的提取物对DPPH自由基的清除率最大,达84.51%。提取物活性成分分析表明:提取物中总黄酮含量4.12mg/g,总多酚含量为6.12mg/g,多糖含量370.77mg/g。The extraction of antioxidants and components analysis from onion was studied. The best processing conditions were attained by single factors and orthogonal experiment. When ethanol concentration was 80%, microwave power was 500 W, material to liquid ratio was 1 = 25 （g/mL）, at 60 ℃ for 80 s, the removal rate of DPPH · was 84.51 % under these conditions. Components analysis for antioxidants showed that the yield of total polyphenols, total flavonoids, polysaccharide were 6.12（mg/g）, 4.12（mg/g） and 370. 77（mg/g） respectively.

关 键 词：洋葱 抗氧化物质 微波辅助提取 DPPH自由基 

分 类 号：TS201.1[轻工技术与工程—食品科学]