Kwak Jung-Ho, Seo Jeong Min, Kim Na-Hyung, Arasu Mariadhas Valan, Kim Sunggil, Yoon Moo Kyoung, Kim Sun-Ju
Vegetable Research Division, National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), 100 Nongsaengmyeong-ro, Wanju, Jeongbuk 55365, Republic of Korea.
Department of Bio-Environmental Chemistry, Chungnam National University, 99 Daehak-Ro, Yuseong-Gu, Daejeon 305-764, Republic of Korea.
Saudi J Biol Sci. 2017 Sep;24(6):1387-1391. doi: 10.1016/j.sjbs.2016.05.014. Epub 2016 May 27.
The aim of this study was to quantify the contents of individual quercetin glycosides in red, yellow and chartreuse onion by High Performance Liquid Chromatography (HPLC) analysis. Acid hydrolysis of individual quercetin glycosides using 6 M hydrochloric acid guided to identify and separate quercetin 7,4'-diglucoside, quercetin 3-glucoside, quercetin 4'-glucoside, and quercetin. The contents of total quercetin glycosides varied extensively among three varieties (ranged from 16.10 to 103.93 mg/g DW). Quercetin was the predominant compound that accounted mean 32.21 mg/g DW in red onion (43.6% of the total) and 127.92 mg/g DW in chartreuse onion (78.3% of the total) followed by quercetin 3-glucoside (28.83 and 24.16 mg/g DW) respectively. Quercetin 3-glucoside levels were much higher in yellow onion (43.85 mg/g DW) followed by quercetin 30.08 mg/g DW. Quercetin 4'-glucoside documented the lowest amount that documented mean 2.4% of the total glycosides. The varied contents of glycosides present in the different onion varieties were significant.
本研究的目的是通过高效液相色谱（HPLC）分析定量红洋葱、黄洋葱和黄绿相间洋葱中各槲皮素糖苷的含量。使用6M盐酸对各槲皮素糖苷进行酸水解，以鉴定和分离槲皮素7,4'-二葡萄糖苷、槲皮素3-葡萄糖苷、槲皮素4'-葡萄糖苷和槲皮素。三种洋葱品种中总槲皮素糖苷的含量差异很大（范围为16.10至103.93mg/g干重）。槲皮素是主要成分，在红洋葱中的平均含量为32.21mg/g干重（占总量的43.6%），在黄绿相间洋葱中的含量为127.92mg/g干重（占总量的78.3%），其次分别是槲皮素3-葡萄糖苷（28.83和24.16mg/g干重）。黄洋葱中槲皮素3-葡萄糖苷的含量更高（43.85mg/g干重），其次是槲皮素30.08mg/g干重。槲皮素4'-葡萄糖苷的含量最低，占总糖苷的2.4%。不同洋葱品种中糖苷含量的差异显著。
