摘要
对洋葱中抗氧化活性物质提取工艺及其成分分析进行研究。通过单因素和正交实验,得到洋葱中抗氧化物质提取工艺条件为:乙醇浓度80%,微波温度60℃,微波功率500W,料液比1∶25(g/mL)、提取时间80s,此条件下得到的提取物对DPPH自由基的清除率最大,达84.51%。提取物活性成分分析表明:提取物中总黄酮含量4.12mg/g,总多酚含量为6.12mg/g,多糖含量370.77mg/g。
The extraction of antioxidants and components analysis from onion was studied. The best processing conditions were attained by single factors and orthogonal experiment. When ethanol concentration was 80%, microwave power was 500 W, material to liquid ratio was 1 = 25 （g/mL）, at 60 ℃ for 80 s, the removal rate of DPPH · was 84.51 % under these conditions. Components analysis for antioxidants showed that the yield of total polyphenols, total flavonoids, polysaccharide were 6.12（mg/g）, 4.12（mg/g） and 370. 77（mg/g） respectively.
出处
《中国调味品》
CAS
北大核心
2011年第12期59-61,64,共4页
China Condiment
基金
成都大学校基金(2010XJZ24)
西华大学研究生创新基金项目(ycjj201174)
关键词
洋葱
抗氧化物质
微波辅助提取
DPPH自由基
Allium cepa L
antioxidants
Microwave Assisted Extraction （MAE）
DPPH free radical
