【作者】 周燕燕； 李聪； 申烨华；

【Author】 Yan-yan zhou;Li;Shen;College of Chemistry and Materials Science, Northwest University;

【机构】 西北大学化学与材料科学学院；

【摘要】 红葱(Allium ascalonicum L.),百合科葱属,在我国陕西、宁夏、甘肃等地均有分布。由于红葱辛辣味浓厚,成为当地人们餐桌上离不开的调味品。本文对陕北地区子洲县产红葱的水分、蛋白质、氨基酸、总膳食纤维、可溶性固形物等成分的含量进行测定,并与普通大葱的含量进行比较。结果显示,子洲红葱中可溶性固形物含量约为普通大葱的两倍。参照国标方法,利用气相色谱法,测得红葱中大蒜辣素含量在280-430mg/kg范围内,远高于普通大葱。建立了反相高效液相色谱法同时测定红葱中红葱甲素、异红葱乙素、红葱乙素三种萘醌类物质的方法,采用PhenomenexLunaC18色谱柱(250mm×4.6mm,5μm)、流动相为乙腈-水、流速1mL?min-1、检测波长254nm,得到红葱甲素、异红葱乙素、红葱乙素的含量分别为200mg/kg、200mg/kg、400mg/kg,均约为普通大葱含量的两倍。大蒜辣素及萘醌类物质均具有抗菌、抗氧化、抗炎作用[1],推测红葱在清除自由基以及抑制细菌生长方面具有一定的活性。更多还原

【Abstract】 Allium ascalonicum L. Liliaceae Allium, is distributed in Shaanxi, Ningxia and Gansu. In this paper, the content of common components such as water, protein, amino acids, total dietary fiber, soluble solids of Allium ascalonicum L. in Zizhou, northern Shaanxi was determined and compared with Allium fistulosum. The content of soluble solids in Allium ascalonicum L. was twice times of Allium fistulosum. The content of allicin in Allium ascalonicum L. was 280-430 mg/kg, which was high than that of Allium fistulosum. The method for the simultaneous determination of naphthoquinones in Allium ascalonicum L. by RP-HPLC was developed. The content of eleutherol, isoeleutherin, and eleutherin was 200 mg/kg, 200 mg/kg and 400 mg/kg, respectively. Allicin and naphthoquinones have antibacterial, antioxidant and antiinflammatory effects[1]. It is speculated that Allium ascalonicum L. has activity in scavenging free radicals and inhibiting bacterial growth.更多还原