富黄酮洋葱酒中黄酮类化合物稳定性研究

目的研究不同因素对洋葱酒中总黄酮化合物的影响。方法以富黄酮洋葱为试验材料,分别测定温度、p H、氧化剂、还原剂、常用的食品添加剂及金属离子对洋葱发酵酒的黄酮含量影响。结果低温对洋葱黄酮影响不大,升高温度可能导致黄酮分解;p H对黄酮影响较大,应尽可能在酸性范围内贮存富黄酮洋葱酒;洋葱黄酮对氧化还原剂较稳定,具有良好的抗氧化能力,但还原剂可能导致黄酮含量减小,应避免接触;在不同浓度的食品添加剂中,黄酮含量较稳定,可以添加常见添加剂调整富黄酮洋葱酒风味;金属离子对其影响较大。结论本研究优化的储藏条件为富黄酮洋葱酒的开发与保存提供了方法与依据。

Stability of flavonoids from flavonoid-enriched onion wine

Objective To investigate the effects of various factors on the total flavonoids compounds of onion wine. Methods Taking flavonoid-enriched onion wine as experimental material, the effects of temperature, pH, oxidant, reductant, commonly used food additives and metal ions on the content of flavonoids in onion wine were researched. Results Low temperature had little effect on onion flavonoids and the raising of extracted temperature might cause flavonoid decomposition. The pH had greater effect on flavonoids, so the flavonoid-enriched onion wine should be stored in acidic conditions. Reductant-oxidant had little effect on onion flavonoids, but reducing agent might cause flavonoid decomposition, so it should avoid exposed to reductant. At different concentrations of food additives, the flavonoids content was relatively stable, so common additives could be added to adjust the flavor of flavonoid-enriched onion wine. Metal ions also had large influence on onion flavonoids. Conclusion The optimization of storage conditions provides method and basis for the development and preservation of flavonoid-enriched onion wine.