|
KMID : 1134819980270040687
|
|
Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 4 p.687 ~ p.692
|
|
|
Development of Separating Techniques on Quercetin - Related Substances in Onion(Allium cepa L.) - 2. Optimal Extracting Condition of Quercertin - Related Substances in Onion
|
|
Kang Seong-Koo
Kim Yong-Doo
Hyun Kyu-Hawn
Kim Young-Whan
Seo Zae-Sin
Park Yang-Kyun
|
|
|
Abstract
|
|
|
|
To use onion(Allium cepa L.) residue as raw materials of food products, yields of onion-juice according to various extracting methods and optimal extracting condition of Quercetin and its related glycosides were carried out. Onion juices gained by the methods of pressing, rotary crushing, freeze pressing and enzyme treatment. The yield by the method of enzyme treatment was higher than others. The yields of juice from fresh onion and heat-treated onion(80℃/10min) by pressing were 66% and 83%, respectively. Ethanol extraction of onion was efficient at 75℃ and acetic acid extraction was proper at 3% concentration for 3 hours at 110℃. The onion extract was fractionated in the order of hexane, chloroform, ethylacetate and butanol to test flavonoids. The highest abundant flavonoids were found in ethylacetate and butanol fraction.
|
|
|
KEYWORD
|
|
|
onion(Allium cepa L.), quercetin and its glycoside, extraction condition
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|