Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Quercetin Glucoside Profiling of Fresh Onion (Allium cepa) and Aged Black Onion Using HPLC-ESI/MS/MS

HPLC-ESI/MS/MS를 이용한 생양파와 흑양파의 퀘세틴 배당체 분석

  • Chung, Dong-Min (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology) ;
  • Kwon, Sun-Hwa (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology) ;
  • Chung, Young-Chul (Department of Food Nutrition, International University of Korea) ;
  • Chun, Hyo-Kon (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology)
  • 정동민 (한국생명공학연구원 전북분원 생물산업공정센터) ;
  • 권선화 (한국생명공학연구원 전북분원 생물산업공정센터) ;
  • 정영철 (한국국제대학교 식품영양학과) ;
  • 전효곤 (한국생명공학연구원 전북분원 생물산업공정센터)
  • Received : 2010.12.09
  • Accepted : 2011.03.14
  • Published : 2011.03.30
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Abstract

Quercetin is a major flavonoid present in onions, which acts as an antioxidant. Quercetin exists both as a free compound and conjugated with carbohydrates, primarily as glucosides in onion. Aged black onion was made through a 30 day aging process in which the onions were kept in an environment of $60^{\circ}C$ and high humidity (90% RH). Quercetin and quercetin glucosides were assayed in onion bulbs before and after the aging process, using high performance liquid chromatography-electrospray ion trap mass spectrometry (HPLC-ESI/MS/MS). Quercetin mono- and diglucosides were identified in fresh onion bulbs, whereas quercetin aglycone was the only form present in aged black onion bulbs. These findings indicate that the quercetin mono- and di-glucosides present in fresh onions undergo complete deglycosylation during the aging process. Such profiling will provide a rapid method that can be used to assess changes in the two major quercetin glycosides during the aging process of onion bulbs.

퀘세틴은 양파에 있는 주요한 플라보노이드이고, 항산화제 역할을 한다. 양파에 있는 퀘세틴은 주로 배당체 형태로 존재한다. 흑양파는 습도 90%와 온도 $60^{\circ}C$ 조건 하에서 30일 동안의 숙성처리과정으로 만들어진다. 흑양파 제조과정 전후의 양파 속에 있는 퀘세틴과 퀘세틴 배당체들은 HPLC-ESI/MS/MS를 이용하여 분석되었다. 생양파 속에는 퀘세틴 단당체와 퀘세틴 이당체가 동정되었고, 반면에 흑양파 속에는 퀘세틴만이 존재하였다. 그러한 결과들은 생양파에 있는 퀘세틴 배당체(단당체와 이당체)들은 숙성과정 동안 해당과정이 일어난다는 것을 의미한다. 이러한 분석프로파일은 숙성과정 동안 발생되는 양파의 주요한 두 개의 퀘세틴 배당체들의 변화를 추정하는데 용이한 방법을 제공할 것이다.

Keywords

References

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