洋葱中黄酮类化合物的提取方法的研究

Study on Extraction Methods of Flavonoids from Onion

中文关键词:  洋葱  黄酮类物质  提取方法

英文关键词:onion flavonoids Extraction method

中文摘要:

      目的：本文通过探究洋葱中黄酮类物质提取方法，确立提取方法的最优方案，通过纵向对比得出最佳提取方案。方法：热水浸提法、乙醇浸提法和酶解提取法。结果：酶解提取法提取效率最高；最佳提取工艺：酶解PH=5、酶解温度40℃、酶量2.7‰、酶解时间70min。在此工艺条件下，洋葱黄酮类物质质量可达到 5.8649 mg/g。结论：通过对三种方法提取效率进行纵向对比，确定酶解提取法为最佳提取方法。

英文摘要:

      Objective: To explore the extraction method of flavonoids in onion, establish the optimal extraction method, and obtain the best extraction method through longitudinal comparison. METHODS: Hot water extraction method, alcohol extraction method and enzymatic extraction method. Results: The extraction efficiency of enzymatic hydrolysis was the highest. The best extraction process: enzymatic hydrolysis PH = 5, enzymatic hydrolysis temperature 40 °C, enzyme content 2.7 ‰, enzymatic hydrolysis time 70 min. Under these conditions, the quality of onion flavonoids can reach 5.8649 mg/g. CONCLUSION: The enzymatic extraction method is the best one by comparing the extraction efficiency of the three methods longitudinally.