›› 2013, Vol. 25 ›› Issue (1): 0-191.

• 论文 •    

洋葱中可萃取多酚与不可萃取多酚的研究

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

  

  1. 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
  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2013-01-25 发布日期:2013-01-25

Study on the content of extractable and non\|extractable polyphenols in onions

RU Yi;CHENG Anwei;*;WANG Wenliang;JIN Qiong;GONG Zhiqing;WANG Shoujing;   

  1. 1 Institute of Agri\|Food Science and Technology, Shandong Academy of Agricultural Science, Jinan 250100, China;2 National Research and Development Center for Grain and Oil Processing, Jinan 250100, China
  • Received:1900-01-01 Revised:1900-01-01 Online:2013-01-25 Published:2013-01-25

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。

关键词: 洋葱, 可萃取多酚, 不可萃取多酚

Abstract: 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 hydrolyzed by sulfuric acid, and polyphenol contents in the extracts were determined by Folin\|Ciocalteu colorimetric method. The results showed that the extractable and non\|extractable polyphenols 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 onion

Key words: onion, extractable polyphenols, non\|extractable polyphenols