52 - 食品科学技术学报页

3摇 结摇 论
不同品种洋葱粉除灰分外, 其他营养成分都具
有显著差异 ( P < 0郾 05 ), 其中总糖质量分数在
47郾 29% ~ 69郾 51% , 蛋白质质量分数 9郾 02% ~
17郾 7% ,粗脂肪质量分数 2郾 45% ~ 9郾 68% , 粗纤维
质量分数 4郾 23% ~ 6郾 49% ,灰分质量分数 3郾 83% ~
4郾 47% ,类黄酮质量比在 76郾 13 ~ 556郾 63 mg / 100 g.
水解氨基酸质量分数在 8郾 54% ~ 15郾 31% , 其中必
需氨基酸占氨基酸总量的 18郾 06% ~ 25郾 39% , 矿物
质中以 K 含量最高, 其次为 P、Ca、Mg、Na, 而 Fe 含
量几乎为零.
我国目前尚无加工专用品种,脱水多用黄皮或
白皮洋葱. 紫皮洋葱辛辣味强, 适合炒烧, 白皮洋葱
适合鲜食. 由于加工方式对洋葱的加工品质要求不
同, 选育加工专用品种越来越引起育种专家的重
视 [1] . 本实验中,白洋葱 2 中总糖及粗脂肪含量最
高, 可作为提取洋葱油、 洋葱多糖的原料,而紫皮洋
葱红 A5 由于类黄酮含量最高 , 可作为饲料添加剂
使用.
参考文献:
[1]摇 梁毅, 王永勤, 于春霞. 中国洋葱产业的回顾与展望
[J]. 中国农学通报, 2009, 25(24): 308 - 312.
[2]摇 桂蜀华, 蒋东旭,袁捷 ,等. 洋葱不同提取物抗真菌活
性研究 [ J]. 广州中医药大学学报, 2005, 22 (5):
379 - 382.
[3]摇 徐大勇, 韦汉群, 张文丽. 洋葱对草鱼细菌性烂鳃病
的治疗效果研究[ J]. 安徽农业科学, 2008,36(15):
6338 - 6339,6401.
[4]摇 Ye C, Dai D, Hu W. Antimicrobial and antioxidant
activities of the essential oil from onion (Allium cepa L. )
[J]. Food Contr, 2013, 30(1): 48 - 53.
[5]摇 张强, 牟雪姣, 周正义, 等 . 洋葱多糖的提取及其抗
氧化活性研究[ J]. 食品与发酵工业, 2007(1): 138
- 141.
[6]摇 马钊. 洋葱多糖提取及其提高免疫力和降血脂功能性
质研究[D]. 北京:中国农业大学,2005.
[7]摇 李晋, 徐怀德, 李钰金. 洋葱多糖纤维素酶法提取及
其抗氧化性研究 [ J]. 西北植物学报, 2010 ( 11 ):
2345 - 2350.
[8]摇 Ngoc L T, Hazama C, Shimoyamada M, et al. Antioxida鄄
tive compounds from the outer scales of onion [ J ]. J
Agric Food Chem, 2005, 53(21): 8183 - 8189.
[9]摇 李进伟, 王亮, 范柳萍. 三种洋葱营养成分分析 [ J].
食品工业科技, 2010, 31(5): 345 - 347.
[10]摇 白凤梅, 闫红, 蔡同一. 利用 HPLC 对不同品种洋葱
中槲皮素含量的研究[J]. 食品工业科技, 2002(2):
66 - 71.
[11]摇 李娟, 陈一资. 七种市售奶粉钙含量的测定及评价
[J]. 中国乳业,2005(3): 47 - 49.
Nutrient Analysis of Different Cultivars of Onion Powder
GONG Zhiqing,摇 JIN Qiong,摇 CHEN Xiangyan,摇 WANG Wenliang *
( Institute of Agricultural Product, Shandong Academy of Agricultural Sciences, Jinan 250100, China )
Abstract: The nutrient components of eight cultivars onion powder produced in Shandong province were
analyzed to select the specific varieties for onion processing. The results showed that: The nutrient com鄄
ponents including total sugar, protein, and crude fiber had significant differences except ash. The content
of total sugar was the highest with the range of 47郾 29% - 69郾 51% , followed by protein, crude fat, crude
fiber and ash. The content of flavonoid was between 76郾 13 mg / 100 g to 556郾 63 mg / 100 g, and hydro鄄
lyzed amino acid content was between 8郾 54% to 15郾 31% . Potassium content in minerals was the high鄄
est, followed by P, Ca, Mg, Na, and Fe content was closed to zero. White onion No. 2 and red A5 could
be exploited as specific processing cultivar, and the onion oil and polysaccaride could be extracted from
the former, and A5 could be used as the feed.
Key words: onion powder; cultivar; nutrient analysis
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第 32 卷 第 5 期摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 弓志青等: 不同品种洋葱粉营养成分分析