건조 및 가공처리에 따른 Allium속 채소류의 quercetin함량 = Determination of quercetin in Allium species vegetables under various drying and processing conditions

다국어 초록 (Multilingual Abstract)

Analysis of flavonoid in Allium cepa L., Allium sativum, Allium tuberosum, and Allium victorialis var. platyphyllum at various drying methods and processing method were investigated using HPLC. Many studies reported to have the high levels of flavonoids in onion and garlic but little information for Allium tuberosum and Allium victorialis var. platyphyllumexists on their containing flavonoids. As a result of this study, four species of Allium vegatables was identified quercetin at a RT of 25.52 min, commonly. Using various drying methods, the levels of quercetin were higher in skin part (0.89mg/ml) of Allium cepa L than different parts of other Allium vegetables at air dry. Highest quercetin content of Allium cepa L. was 50.0 mg/ml and 47.5 mg/ml at 100℃ for 5min and 60℃ for 10min, respectively. In addition, the content of quercetin in the different species and portions were higher heating treats than various drying treat.

목차 (Table of Contents)

• 〈목차〉
• Ⅰ. 서론
• Ⅱ. 재료 및 방법
• Ⅲ. 결과 및 고찰
• Ⅳ. 요약