Extractive Optimization of Functional Components for Processing of Onion Health Promotion Drink

摘要

Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components for onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-Iike ability than methanol extraction. Levelof water extracts prepared by hard-boiling for 3 hr at above 100°C was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were 100-120°C for 6 hr and low-temperature storage, respectively.