超声波法提取豆角总皂苷的工艺研究

Study on Ultrasonic Extraction Technology of Total Saponins from Snap Bean

采用超声波法提取豆角总皂苷。以豆角总皂苷含量为考察标准,研究超声温度、超声功率、超声时间这三个因素对提取总皂苷含量的影响。在单因素试验的基础上,通过正交试验,确定豆角总皂苷提取的最佳工艺条件为:超声温度50℃,超声功率80%,超声时间50min。验证实验测得豆角总皂苷含量为3.416mg/g,传统溶剂法提取的豆角总皂苷含量为3.463mg/g,超声波提取法虽不能显著提高皂苷的提取率,但能缩短提取时间,降低提取温度。

The ultrasonic method was applied to extract of total saponins from snap bean. Regarding the content of total saponins in snap bean as the index of investigation, the factors such as the ultrasonic temperature, ultrasonic powerand, ultrasonic time affecting the content of total saponins were studied. Single and orthogonal tests were performed to optimize the extraction conditions. The optimal conditions are determined just as follows： ultrasonic temperature 50 ℃, ultrasonic power 80%, and ultrasonic time 50 min. The total snap bean saponins content in obtained extract 3.416mg/g. By the common solvent method the content of total saponins is 3.463mg/g.Ultrasonic can not increase the extraction rate of total snap bean saponins remarkably, but can shorten the extraction duration and lower the extraction temperature.