摘要
采取硝酸铝-亚硝酸钠法分别测定并比较了上海红皮洋葱、日本黄皮洋葱和北京紫皮洋葱皮中的黄酮含量。结果表明,不同品种洋葱皮中总黄酮类含量有较大差异,北京紫皮洋葱皮总黄酮类含量最高,上海红皮洋葱皮次之,日本黄皮洋葱皮黄酮类含量最低,分别为:46.7,40.1,29.9mg/g。
The content of total flavonoids is determined using aluminum nitrate-sodium nitrite method, the flavonoids contents in the peel of Shanghai red onion, Japan yellow onion and Beijing purple onion are compared. The results show that the flavonoids contents in different varieties of onion peel are different, Beijing purple onion is higher （with the content of 46.7mg/g） than those of Shanghai red onion（40. 1 mg/g）and Japan yellow onion （29.9 mg/g）.
出处
《中国调味品》
CAS
北大核心
2012年第11期94-95,105,共3页
China Condiment
