|Table of Contents|

Extraction Process and Antioxidant Activity of Total Flavonoids From the Bulbs of Multiplier Onion (Allium cepa L.var.Aggregatum G.Don)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2019年14
Page:
106-116
Research Field:
Publishing date:

Info

Title:
Extraction Process and Antioxidant Activity of Total Flavonoids From the Bulbs of Multiplier Onion (Allium cepa L.var.Aggregatum G.Don)
Author(s):
HUANG Yuntong1; LOU Hu2; LIU Xue2; CUI Chengri3; XU Qijiang2
(1.Heilongjiang Nursing College，Harbin，Heilongjiang 150086；2.College of Life Sciences，Northeast Forestry University，Harbin，Heilongjiang 150040；3.Harbin Allium Agricultural Science and Technology Co.Ltd.，Harbin，Heilongjiang 150300)
Keywords:
multiplier onion; total flavonoids; ultrasonic extraction; response surface methodology; antioxidant activity
PACS:
-
DOI:
10.11937/bfyy.20183359
Abstract:
Taking the bulbs of ‘M-3’ multiplier onion (Allium cepa L.var.Aggregatum G.Don) as test material,on the basis of single factor experiment,the optimum ultrasound-assisted extraction process of total flavonoids from bulbs was analyzed by using Box-Behnken design (BBD) with response surface methodology.The antioxidant activity of total flavonoids was evaluated by DPPH method.The results showed that the optimal extraction conditions were determined as follows：1∶40 g?mL-1 of solid-liquid ratio,60% of ethanol volume fraction，50 ℃ of extraction temperature，300 W of ultrasonic power，30 minutes of extraction time.Under these conditions，the exaction rate of total flavonoids from the bulbs of multiplier onion was 3.586%，which was closed to the model predicted value of 3.622%.The antioxidant tests showed the total flavonoids had a scavenging effect on DPPH?.The IC50 value was 0.179 mg?mL-1 which indicated that the flavonoids from multiplier onion bulbs has strong antioxidant activity.The optimal ultrasonic-assisted extraction process improved the extraction rate of total flavonoids from the bulbs of multiplier onion，and the extracts by this process also exhibited a better antioxidant activity.

References:

[1]Angiosperm Phylogeny Group.An update of the angiosperm phylogeny group classification for the orders and families of flowering plants:APG III[J].Botanical Journal of the Linnean Society,2009,161:105-121.[2]FRITCH R M,FRIESEN N.Evolution,Domestication and Taxonomy[M].Wallingford:CABI Publishing,UK,2002.[3]杨晓虹,刘银燕,刘丽娟,等.分蘖葱头中新黄酮苷的结构鉴定[J].药学学报,2000(10):752-755.[4]SHARMA K,MAHATO N,NILE S H,et al.Economical and environment-friendly approaches for usage of onion (Allium cepa L.) wastes[J].Food and Function,2016(7):3354-3369.[5]KO E Y,NILE S H,JUNG Y S,et al.Antioxidant and antiplatelet potential of different methanol fractions and flavonols extracted from onion (Allium cepa L.)[J].Biotech,2018,8(3):155.[6]RAMOS F A,TAKAISHI Y.Antibacterial and antioxidant activities of quercetin oxidation products from yellow onion(Allium cepa) skin[J].Journal of Agricultural and Food Chemistry,2006,10(54):3551-3557.[7]NILE S H,KO EY,SHARMA K.Effect of harvesting practices,lifting time,curing and irrigation on quercetin content in onion (Allium cepa L.) cultivars[J].Emirates Journal of Food and Agriculture,2016,28:594-600.[8]赵靖,宋述尧,韩玉珠,等.分蘖洋葱和普通洋葱营养品质的比较[J].西北农林科技大学学报(自然科学版),2015,43(1):106-110.[9]蒋少华.洋葱皮中类黄酮化合物的提取分离、纯化及结构鉴定[D].泰安:山东农业大学,2015.[10]申晓蓉,吴杰,卢建雄,等.微波法提取洋葱总黄酮工艺条件及含量测定[J].西北民族大学学报(自然科学版),2013,34(89):38-42,56.[11]孙彩霞,周远明,吴昊,等.超声复合酶法提取洋葱黄酮工艺研究[J].中国调味品,2015,40(4):36-41.[12]江美燕,江丽芳,周正龙.固化酶提取洋葱黄酮及抗氧化稳定性研究[J].广州化学,2015,40(1):31-36.[13]刘阳,皮婷,覃彬华,等.新鲜洋葱中总黄酮化合物的醇提工艺研究[J].广州化工,2013,41(18):88-90.[14]贾楠,赵二劳,范建凤,等.洋葱黄酮超声波辅助提取工艺优化及其抗氧化活性研究[J].河南工业大学学报(自然科学版),2015,36(2):62-65,70.[15]陈磊.洋葱黄酮的提取条件及抗氧化活性的研究[J].食品工业科技,2013,34(6):91-94,99.[16]刘江,胡筱波,郝强,等.洋葱皮总黄酮提取工艺的优化[J].河南农业科学,2011,40(6):153-156.[17]HEYDARIAN M,JOOYANDEH H,NASEHI B,et al.Characterization of Hypericum perforatum polysaccharides with antioxidant and antimicrobial activities:Optimization based statistical modeling[J].International Journal of Biological Macromolecules,2017,104:287-293.[18]MAY L,ZHUA D Y,THAKUR K,et al.Antioxidant and antibacterial evaluation of polysaccharides sequentially extracted from onion(Allium cepa L.)[J].International Journal of Biological Macromolecules,2018,111:92-101.[19]ZHANG Y,WANG D,YANG L,et al.Purification and characterization of flavonoids from the leaves of Zanthoxylum bungeanum and correlation between their structure and antioxidant activity[J].PLoS One,2014,9(8):e105725.[20]郑大恒,王未,李倩,等.响应面法优化玫瑰茄粗多糖提取工艺及其抗氧化活性的研究[J].生物技术进展,2018(2):161-168.[21]LU X,WANG J,AL-QADIRI H M,et al.Determination of total phenolic content and antioxidant capacity of onion (Allium cepa) and shallot (Allium oschaninii) using infrared spectroscopy[J].Food Chemistry,2011,129:637-644.[22]WANG Y,YANG Z,WEI X.Antioxidant activities potential of tea polysaccharide fractions obtained by ultrafiltration[J].International Journal of Biological Macromolecules,2012,50:558-564.[23]李鹏.从分蘖葱头中提取抗氧化活性成分的研究[D].长春:长春工业大学,2013[24]刘姝辰,徐小亚,高培人,等.紫洋葱皮中总黄酮的提取及抗过敏活性的研究[J].农产品工程,2015(1):55-59.[25]李玉邯,王维坚,陈宇飞,等.洋葱皮黄酮类化合物的提取工艺研究[J].中国调味品,2016,41(4):78-81.[26]LEE K A,KIM K T,KIM H J,et al.Antioxidant activities of onion(Allium cepa L.) peel extracts produced by ethanol,hot water,and subcritical water extraction[J].Food Science and Biotechnology,2014,23:615-621.

Memo

Memo:
-
Last Update: 2019-08-12