Food and Fermentation Industries >

2012 , Vol. 38 >Issue 10: 189 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.10.042

Food and Fermentation Industries

Study of the Extraction Condition of Onion Extracts on the Scavenging Activity of Nitrite

  • Liu Xing ,
  • Chen Yi-lun ,
  • Zhang Xiao-dan ,
  • Yang Yang ,
  • Liu Xiao-ying ,
  • Zou Hui
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Online published: 2012-10-25

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Abstract

The scavenging activity of Onion Extracts on nitrite was investigated by single factor experiment and response surface methodology.Ethanol concentration,extraction temperature,extraction time and solvent volume on onion extraction were studied.The results showed that the order of the influence of the four factors on the scavenging activity of nitrite was: solvent volume,extraction time,extraction temperature and ethanol concentration.The optimal extraction process was: ethanol concentration 50%,extraction temperature 69.0℃,extraction time 40.7min and solvent volume 3.7mL/g.The scavenging rate of onion was up to 82.78% under the optimum condition.

Key words： onion; nitrite; scavenging; response surface methodology

Cite this article

Liu Xing , Chen Yi-lun , Zhang Xiao-dan , Yang Yang , Liu Xiao-ying , Zou Hui . Study of the Extraction Condition of Onion Extracts on the Scavenging Activity of Nitrite[J]. Food and Fermentation Industries, 2012 , 38(10) : 189 -193 . DOI: 10.13995/j.cnki.11-1802/ts.2012.10.042

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