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Production rationalization of the operating research and development of new functional foods to meet the growing health and longevity requirements. Our country is rich in resources onion, onion antioxidant, scavenging free radicals, lowering blood pressure and other health functions reputation as a global great potential for development, and has broad prospects in the functional food development. By HPLC method carried out a detailed study on the distribution of flavonoids in onion bulbs, this study has a very high value, not only can solve the pollution caused by onion skin during the harvest season, but also to a large number of flavonoid health functions to play an important role. Onion flavonoids extraction method for the production of functional foods is essential, and a suitable extraction method directly affect the functional ingredients play a role in the product, and the product in the production process to achieve conservation, environmental protection, and easy for plant functional health food industry to provide reference. Chapter onion flavonoids of three different methods, namely: water extraction, Soxhlet extraction, complex enzymatic ultrasonic assisted extraction method. Water extraction of innovation: to break the traditional drink of the press law, bold use of water extraction, extract water as the medium, time is short, low temperature, no organic solvent contamination in the onion and beverage production process, do not need to add any water , for valuable basis in order to save the process (production) costs, reduce energy consumption and industrial raw. Soxhlet extraction method has the advantage of: the extraction time is short, low temperature stable extracts nature, the solvent is ethanol, food pollution, meet the requirements of the acetic acid bacteria and ethanol as fermentation substrate, without distinction, in the production of onion vinegar process, scientific and rational. Complex enzymatic ultrasonic assisted extraction of innovation: This method is a composite extraction method, first give full play to the role of the enzyme in plant cells, supplemented by ultrasonic ethanol extract flavonoids, for the production of onion dry red \raw materials to produce a high quality onion dry red. Using the above method, the results were as follows: 1 onion flavonoids distribution of research, the results showed that the highest content of flavonoids in the Purple Onion, followed by Purple onion, yellow onion and Onion. Flavonoid content of the same species in the onion scale leaves from the outside to the the inner scale leaves in order of decreasing epidermal flavonoid 42872.6mg/Kg. Significantly higher than the content of the edible parts; 2. Onion flavonoids extracted using three different methods, the best conditions for water extraction: solid-liquid ratio (fresh onions: water) 1:6,60 ° C, 2 h. To extract flavonoids: 1018.73 mg / kg, the error of ± 6.93 mg / kg; Soxhlet extraction conditions as follows: 50 ° C, 4h, the ethanol content of 80%, extracting flavonoids content 16870mg/Kg; composite enzymatic ultrasonic assisted extraction conditions: cellulase concentration of 0.5 mg / g, pH conditions of 4.5, hydrolysis temperature 40 ° C the hydrolysis time 150min, after hydrolysis with 70% ethanol at 70 ℃ under the conditions of ultrasonic-assisted extraction for 15 min, under this condition, the onion flavonoids in the extraction rate of up to 7528.6mg/Kg. Based on the results of onion drinks, onion vinegar and onion dry red wine production process conditions and stability are discussed, onion functional food industrialization system, scientific theory, to make modest for the National Health force.
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