作　　者： ; ; ; ;

机构地区： 南京农业大学食品科技学院

出　　处： 《食品科技》 2006年第8期275-279,共5页

摘　　要： 对洋葱加工过程产生的废弃物洋葱皮(革质鳞片和部分外层肉质鳞片)中的总黄酮进行了提取纯化,通过黄酮特征颜色反应、薄层层析和光谱分析法对其进行定性分析,并采用紫外分光光度法进行定量分析并对洋葱不同部位的总黄酮含量进行了比较。结果表明:洋葱皮中黄酮成分主要为槲皮素,平均干基含量以槲皮素计为3.7%,显著高于中间和中心部分(P<0.01),有较高的综合利用价值。 In this paper the total flavonoids in onion skin was preliminarily extracted and purified. The identification and determination of total flavonoids in onion skin were studied by color reaction, TLC and UV- spectrometry, and then the contents of flavonoid compounds in different parts of onion were compared. The result indicates that the total flavonoids content in onion skin is 3.73%, which is higher than that of in its middle part and center part （P〈0.01）, and thus it has the value of comprehensive utilization.

关 键 词： 洋葱 黄酮 分析

领　　域： [轻工技术与工程] [轻工技术与工程]