生产与科研应用

不同溶剂提取对洋葱皮中多酚含量及抗氧化活性的影响

  • 任曼妮 ,
  • 高增明 ,
  • 王存堂
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  • (齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
硕士研究生,助教(王存堂教授为通讯作者,E-mail:robbertwang@163.com)。

收稿日期: 2019-03-26

  网络出版日期: 2019-10-24

基金资助

黑龙江省教育厅基本业务专项(LTSW201723);黑龙江省教育厅特色学科专项(YSTSK201812);省属高等学校基本科研业务费(135309213);黑龙江省自然基金(C2015050)

Effects of extraction solvents on the phenolic contents and antioxidantactivities of onion (Allium cepa L.) peels

  • REN Manni ,
  • GAO Zengming ,
  • WANG Cuntang
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  • (College of Food and Biological Engineering, Qiqihar University,Qiqihar 161006,China)

Received date: 2019-03-26

  Online published: 2019-10-24

摘要

为有效利用废弃的洋葱外皮,以丙酮、甲醇、乙醇和水为溶剂,提取不同品种洋葱皮中的总酚和总黄酮物质,了解他们的含量及抗氧化活性的差异。选用体积分数为70%的丙酮、70%甲醇、70%乙醇和水分别提取红、白、黄3种颜色的洋葱皮,测其表皮中总酚、总黄酮含量。通过测定1,1-二苯基-2-苦肼基(2,2-diphenyl-1-1picrydrazyl,DPPH)自由基清除能力、三价铁还原能力(ferric reducing abilbity of plasma,FRAP)、2,2′-联氨-二-3-基-苯并噻唑-6-磺酸(2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate,ABTS)自由基清除能力,评价其体外抗氧化能力差异。结果显示,紫洋葱皮中抗氧化物质含量和抗氧化能力均显著高于黄、白洋葱皮。70%丙酮提取液中,总酚、总黄酮含量最高,体外抗氧化能力最高,且洋葱皮中总酚对抗氧化能力的贡献高于总黄酮。

本文引用格式

任曼妮 , 高增明 , 王存堂 . 不同溶剂提取对洋葱皮中多酚含量及抗氧化活性的影响[J]. 食品与发酵工业, 2019 , 45(17) : 189 -193 . DOI: 10.13995/j.cnki.11-1802/ts.020665

Abstract

The contents of total phenols and flavonoids in onion peels extracted with various solvents and their antioxidant activities were compared. Three color onion peels were extracted with 70% (v/v) acetone, 70% (v/v) methanol, 70% (v/v) ethanol and water, respectively, and the contents of total phenols and total flavonoids were determined. DPPH free radical scavenging ability, ferric reducing ability of plasma (FRAP), ABTS radical cation scavenging activity were used to evaluate antioxidant activity. It showed that the antioxidant contents and antioxidant capacity of purple onion peel were significantly higher than those of yellow and white onion peels. In addition, 70% acetone extract had the highest content of total phenols (95.46±6.60 mg GAE/100 g DW) and flavonoids (40.75±0.99 mg rutin/100 g DW). It provides a direction for the development and utilization of onion peel as a potential natural antioxidant resource in food and medicine.

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