摘要
洋葱中含有与免疫相关的生物活性物质黄酮。以洋葱为材料,从洋葱品种、不同部位、不同液体泡制、不同泡制时间和不同加工方法等因素探讨了黄酮含量的变化。结果表明:不同品种的洋葱不同部位中黄酮含量差异很大,含量在(0.139~0.620)mg/g。用红酒、白酒泡制洋葱7 d和20d后,洋葱的黄酮含量分别增加91%和54%,陈醋和白醋泡制洋葱7 d和20 d后,黄酮含量分别增加22%和5.7%;红酒泡制洋葱7、14、30、60 d后,洋葱中黄酮的含量先上升后下降。在泡制14 d达到峰值,为0.5 mg/g;经过蒸、煮、炸、炒4种烹饪过的洋葱熟制品与新鲜洋葱相比,黄酮的含量下降0.3 mg/g。这一结果表明,熟化对黄酮物质有一定的破坏作用,红酒有助于洋葱中黄酮含量的提升。
Onions contain flavonoids of bioactive substances and immune related. In this study, using the onion as the material, the factors from the onion varieties, different parts, different liquid infusion, different soaking time and different processing methods to investigate the changes of the content of flavonoids. The results showed that the content of flavonoids in different parts of different onion in different varieties of great content in（0.139~0.620）mg/g. With wine, liquor brewed onion for 7 days and 20 days, onion flavonoids content were increased 91% and 54%, vinegar and white vinegar pickled onion 7 days and 20 days, flavonoids content were increased 22% and 54%. After red wine pickled onion 7, 14, 30, 60 d, onion flavonoids content first increased and then decreased. The infusion for 14 days, reached the peak at 0.5 mg/g, after steamed, boiled, fried, fried cooking too onions cooked products and fresh onion compared flavonoid content fell 0.3 mg/g. The results show that the aging has certain destructive effect on the flavonoids, red wine helps enhance the flavonoids content in onion.
出处
《食品科技》
CAS
北大核心
2017年第1期116-119,共4页
Food Science and Technology
关键词
洋葱
黄酮含量
泡制
加工
onion
flavonoid content
liquid in fusion
cooking
作者简介
王英超（1981-），女，硕士，实验师，主要从事生物化学实验教学与研究工作。
通讯作者
