基于"成分-功能"关联的不同品种洋葱比较研究OA

This study is based on the'component-function'association model to explore the differences among three types of onions-pur-ple-skinned,yellow-skinned,and white-skinned.The experiment measured the content of the main active ingredients in the three onions sep-arately and the antioxidant and lipid-lowering functions of the three onions were evaluated using DPPH·,ABTS+·radical scavenging rates,total antioxidant capacity,bile acid salt binding rates,and pancreatic lipase inhibition rates to evaluate the antioxidant and lipid-lowering functions of the three types of onions.Additionally,the correlation between the content of major active components and antioxidant and li-pid-lowering functions was comprehensively analysed.The results showed that the total flavonoid and total polyphenol content,as well as the DPPH·,ABTS+.scavenging rates,and total reducing capacity,were highest in purple-skinned onions,followed by yellow-skinned on-ions,and then white-skinned onions.The total polysaccharide content was highest in white-skinned onions,followed by purple-skinned on-ions,and then yellow-skinned onions.The bile acid binding rate and pancreatic lipase inhibition rate were highest in white-skinned onions,followed by yellow-skinned onions,and then purple-skinned onions.Additionally,antioxidant capacity was positively correlated with total flavonoid and total polyphenol content,while lipid-lowering capacity was positively correlated with total polysaccharide content.The results of this study can provide a theoretical basis for the selection,development and utilization of different varieties of onion resources in the field of food and drugs.