洋葱中可萃取多酚与不可萃取多酚的研究  

Study on the content of extractable and non-extractable polyphenols in onions

作　　者：汝医[1,2] 程安玮[1,2] 王文亮[1,2] 靳琼[1,2] 弓志青[1,2] 王守经[1,2] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100 [2]国家粮油加工技术研发分中心,山东济南250100

出　　处：《浙江农业学报》2013年第1期187-191,共5页Acta Agriculturae Zhejiangensis

基　　金：国家青年科学基金(31101270)

摘　　要：以红皮和黄皮洋葱为试验材料,研究不同直径大小的洋葱,其从外层到内层,从顶部到底部不同部位中可萃取多酚和不可萃取多酚的含量变化,采用硫酸水解的方法分离出不可萃取多酚,并用Folin-Ciocalteu法测定可萃取和不可萃取多酚的含量。结果表明:随着洋葱直径的减小,可萃取和不可萃取多酚的含量呈增加的趋势。可萃取与不可萃取多酚含量表现为:外层>中层>内层,顶部>根部>中部,且红皮洋葱中的多酚含量高于黄皮洋葱中的含量。The contents of extractable and non-extractable polyphenols in different sizes and parts of onion （ from the outer to the inner, from the top to the bottom） were studied in this paper. The non-extractable polyphenols were hy- drolyzed by sulfuric acid, and polyphenol contents in the extracts were determined by Folin-Cioealteu colorimetric method. The results showed that the extractable and non-extractable polypbenols were increased with the decreasing size of onion, and the order of extractable and non-extractable polyphenols was outer 〉 middle 〉 inner, top 〉 bottom 〉 middle in onion. The content of polyphenols was much higher than that of non-extractable polyphenols in on- ion.

关 键 词：洋葱 可萃取多酚 不可萃取多酚 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]