Effect of processing on major flavonoids in processed onions, green beans, and peas
Effect of processing on major flavonoids in processed onions, green beans, and peas
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DOI：
10.1016/s0308-8146(98)00136-8
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发表时间：
1999-02-01
期刊：
影响因子：
8.8
通讯作者：
Åkesson, B
中科院分区：
文献类型：
--
作者：
Ewald, C;Fjelkner-Modig, S;Åkesson, B
本文分析了洋葱、绿色菜豆和豌豆中黄酮类化合物的含量与不同热处理效果的关系。研究了两种主要的黄酮类化合物，槲皮素和山奈酚。采用高效液相色谱法和紫外检测器对黄酮类化合物进行了定性和定量分析。洋葱中类黄酮的最大损失发生在预处理步骤中，即洋葱在热烫之前被凝视，修剪和切碎。每100 g洋葱中含有25 mg槲皮素和0.35 mg山奈酚。漂白的绿色豆每100 g含有1.3 mg槲皮素和0.24 mg山奈酚，漂白的豌豆每100 g仅含有0.15 mg槲皮素。豌豆中未检测到山奈酚。进一步烹饪，油炸或保温长达2小时的热烫蔬菜，没有影响黄酮含量。现成菜肴和家常食品中的洋葱以及绿色豆类可能是黄酮类化合物的良好膳食来源。(C)1998爱思唯尔科技有限公司版权所有。
The contents of flavonoids in onions, green beans, and peas have been analysed in relation to the effect of different heat treatments. Two major flavonoids were studied, quercetin and kaempferol. The identification and quantification of the flavonoids were performed with high performance liquid chromatography and UV detection. The greatest loss of flavonoids in onion took place during the pre-processing step where the onion was peered, trimmed, and chopped before blanching. Blanched onion contained 25 mg quercetin and 0.35 mg kaempferol per 100 g edible part. Blanched green beans contained 1.3 mg quercetin and 0.24 mg kaempferol per 100 g, and blanched peas only 0.15 mg quercetin per 100 g. No kaempferol was detected in peas. Further cooking, frying or warm-holding for up to 2 h of the blanched vegetables, did not influence the flavonoid content. Onions in ready-made dishes and home-cooked food as well as green beans may be good dietary sources of flavonoids. (C) 1998 Elsevier Science Ltd. All rights reserved.