储存、食品加工和新型提取技术对洋葱类黄酮含量的影响：综述。
Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review.
机构信息
School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
出版信息
Food Res Int. 2020 Jun;132:108953. doi: 10.1016/j.foodres.2019.108953. Epub 2019 Dec 26.
Onions play an important part in the daily diet for most populations around the world owing to their nutritional composition and their unique capacity to naturally flavor dishes. Onions contain quercetin and its derivatives - the predominant flavonoid in onions that exert a great contribution to the effective bioactive properties of onion, including its derived products. The present paper comprehensively reviewed flavonoids (with a specific focus on quercetin in onions): their chemical composition, distribution, bioactivities in onion, and impacting factors with a focus on how they can be affected by various post-harvest conditions (storage and food processing). In addition, research on the extraction of flavonoid compounds from onions using a number of novel technologies was also reviewed.
洋葱因其营养成分和独特的调味能力，在世界上大多数人群的日常饮食中都占有重要地位。洋葱含有槲皮素及其衍生物——洋葱中主要的类黄酮，对洋葱的有效生物活性特性有很大的贡献，包括其衍生产品。本文全面综述了类黄酮（特别关注洋葱中的槲皮素）：它们的化学组成、分布、在洋葱中的生物活性以及影响因素，重点关注它们如何受到各种采后条件（储存和食品加工）的影响。此外，还综述了使用多种新技术从洋葱中提取类黄酮化合物的研究。
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