摘要
对三种洋葱的主要营养成分、矿物质和黄酮类化合物含量进行分析研究,并探讨黄酮类化合物含量与抗氧化的关系。三种洋葱中水分含量为88.3%～92.7%,碳水化合物为7.73%～8.56%,蛋白质为1.12%～1.71%,脂肪为0.23%～0.41%,其中,白皮洋葱的脂肪含量较高,适合作为提取洋葱油的原料。三种洋葱中黄酮类化合物含量为592.3～913.2mg/kg,紫皮洋葱的黄酮类化合物含量最高,适合作为提取黄酮类化合物的原料,而且紫皮洋葱的产量较高,种植面积较大,很有开发前景;三种洋葱的黄酮类化合物含量与总的抗氧化能力没有相关性。三种洋葱矿物质元素组成相似,钾含量最高,铜含量最低。
The proximate composition of three cultivars of onion, along with mineral and flavonoids contents were studied. Investigations showed that onion contained 88.3%-92.7% water, carbohydrate 7.73%-8.56%, protein 1.12%-1.71%, lipid 0.23%-0.41%.The high content of lipid of white skin onion contributed to extraction of lipid.So it was appropriate to choose white skin onion as the material for extracting onion lipid.Flavonoids content of three cultivars of onion ranged from 592.3-913.2mg/kg.Pink skin onion has high content of flavonoids.lt was appropriate to choose as the material for extracting flavonoids. No correlation between flavonoids content and antioxidant capacities of onion was found.The mineral composition of three cultivars of Onion was similar.Potassium was the most predominant mineral and copper was the least.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期345-347,共3页
Science and Technology of Food Industry
基金
新疆维吾尔自治区科技支疆项目(200891132)
关键词
洋葱
主要成分
矿物质
黄酮类化合物
抗氧化
onion
proximate composition
minerals
flavonoids
antioxidant cal3acity
作者简介
李进伟（1972-），男，副教授，博士，主要从事天然产物提取及功能食品方面研究．
