豆角总皂苷提取工艺的研究

The Study on the Technology of Extracting Total Saponins from Snap Bean

豆角中含有一种重要成分——皂苷,它是引起食物中毒的重要因素之一,因此研究皂苷的含量对于食品安全具有一定的意义。文中以豆角总皂苷含量为考察指标,采用水浴振荡法进行提取。研究了提取溶剂浓度、提取温度、固液比、提取时间、提取次数等因素对总皂苷含量的影响。在单因素实验的基础上,通过正交实验,确定了豆角总皂苷提取的最佳工艺条件为提取温度60℃,固液比(g∶mL)1∶12,乙醇体积分数70%,,提取时间3h。采用libermann-burchard反应和泡沫试验进行定性。选取香草醛-高氯酸作为显色剂,冰醋酸为溶剂。其显色反应最佳条件为:质量分数5%的香草醛-冰乙酸溶液,高氯酸用量0.8mL,加热温度60℃,反应时间为25min。

Snap bean contains an important component - saponins, which appear to be one of the factors causing foods poisoning. So the determination of the content of the total saponins in snap bean is significant to food safety. The water bath shaking was chosen as the extraction method. Regarding the content of total sapnins in Snap Bean as the index of investigating, the factors affected extractive content of the sapnins from snap bean was studied. Single element test and orthogonal design were performed and the optimal extracting conditions were just as follow： the extracting temperature was 60℃, the ratio of solid to solution was 1 ： 12, the concentration of ethanol as extracting solution was 70 %, the extracting time was 3. Oh. Libermann - burchard and soap - like foams in aqueous solution were used for qualitative identification of saponins. The vanillin - perchloric acid was used as the chromogenic agent, and glacial acetic acid was used as solvent system. The optimal parameters of chromogenic reaction were： 5 % vanillin- glacial acetic acid; 0.8ml perchloric acid; heating temperature 60℃; reaction time 25 rain.