摘要
[目的]比较不同提取方法对洋葱中黄酮类物质的提取效果。[方法]采取热水浸提法、微波辅助冻融法、超声波法及乙醇溶液浸提法从新鲜洋葱和洋葱皮干粉中提取黄酮,用紫外分光光度法测定总黄酮含量。[结果]试验确定槲皮素为标准品,检测波长为258nm,利用紫外分光光度法测定洋葱中总黄酮含量是准确、可行的,平均回收率达99.54%,RSD为1.2%。不管是新鲜洋葱还是洋葱皮干粉,热水浸提法所得的总黄酮最多,洋葱皮中含量为3.965%(干计),肉质部分含量为0.376%(干计)。洋葱皮中黄酮含量明显高于肉质鳞茎,洋葱皮中的总黄酮含量是新鲜肉质洋葱中的10倍。[结论]热水浸提法是提取洋葱黄酮类物质较为合适的方法。
[Objective] The research aimed to compare the effects of different extraction methods on extracting the flavonoid substances from onion. [Method] Flavone was extracted from fresh onion and onionskin dry powder by using hot water leaching method, microwave-assisted freeze thawing method, ultrasonic wave method and ethanol solution leaching method. The content of total flavone was determined by ultraviolet spectrophotometry. [Result] Under the condition that the quercetin was confirmed as standard and the detection wavelength was 258 nm, it was accurate and feasible to determine the content of total flavone in onion by ultraviolet spectrophotometry and the average recovery rate reached 99.54 % with RSD of 1.2 %. Whether fresh onion or onionskin dry powder, the total flavone obtained by hot water leaching method was most, its content in the onionskin was 3.965 % （calculated by dry matter） and its content in fleshy parts was 0.376 % （ calculated by dry matter）. The flavone content in the onionskin was obviously higher than that in fleshy bulb. The content of total flavone in the onionskin was 10 times as that in fresh fleshy onion. [Conclusion] Hot water leaching method is the appropriate method for extracting flavonoid substances from onion.
出处
《安徽农业科学》
CAS
北大核心
2008年第2期406-407,422,共3页
Journal of Anhui Agricultural Sciences
基金
江苏省科技攻关项目(BE2006314)
关键词
洋葱
微波
超声波
紫外分光光度法
总黄酮
Onion
Microwave
Ultrasonic wave
Ultraviolet spectrophotometry
Total flavone
