不同品种洋葱粉营养成分分析  

Nutrient Analysis of Different Cultivars of Onion Powder

作　　者：弓志青[1] 靳琼[1] 陈相艳[1] 王文亮[1] 

机构地区：[1]山东省农业科学院农产品研究所,山东济南250100

出　　处：《食品科学技术学报》2014年第5期46-49,共4页Journal of Food Science and Technology

基　　金：公益性行业(农业)科研专项经费资助项目(201303079)

摘　　要：为选择洋葱加工专用品种,试验以山东省8个主栽品种的洋葱粉为原料,采用国标分析其营养组分.结果表明：除灰分外,不同品种洋葱粉营养成分包括总糖、蛋白质、粗纤维等,都具有显著差异（P〈0.05）,总糖含量最高,其次为蛋白质、粗脂肪、粗纤维、灰分,类黄酮质量比在76.13-556.63 mg/100 g之间.洋葱中水解氨基酸质量分数在8.54%-15.31%之间.矿物质中以K含量最高,其次为P、Ca、Mg、Na,而Fe含量几乎为零.白洋葱2和红A5可作为加工专用品种,其中白洋葱2适合作为提取洋葱油、洋葱多糖的原料,红A5可作为饲料添加剂.The nutrient components of eight cuhivars onion powder produced in Shandong province were analyzed to select the specific varieties for onion processing. The results showed that： The nutrient components including total sugar, protein, and crude fiber had significant differences except ash. The content of total sugar was the highest with the range of 47.29% -69.51% , followed by protein, crude fat, crude fiber and ash. The content of flavonoid was between 76.13 mg/100 g to 556.63 mg/100 g, and hydrolyzed amino acid content was between 8.54% to 15.31%. Potassium content in minerals was the highest, followed by P, Ca, Mg, Na, and Fe content was closed to zero. White onion No. 2 and red A5 could be exploited as specific processing cuhivar, and the onion oil and polysaccaride could be extracted from the former, and A5 could be used as the feed.

关 键 词：洋葱粉 品种 营养分析 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程] TS201.4[轻工技术与工程—食品科学与工程]