茄子果实中α-茄碱提取方法的研究

Extraction Method of α-solanine in Eggplant Fruit

以茄子品种‘辽茄七号’果实为试验材料,设计了单因素试验和正交试验,采用高效液相色谱法对不同提取方式、不同超声波提取条件下茄子果皮和果肉中α-茄碱的含量进行测定。结果表明:采用超声波提取法时,茄子果实中α-茄碱的提取量最高,提取前后α-茄碱性质保持不变。优化的超声波提取条件为:以料液比为1∶10的70%甲醇为提取剂,在50℃下提取60min。测得果皮中α-茄碱平均提取量为0.107mg.g-1,相对标准偏差(RSD)为1.80%(n=5),果肉中α-茄碱平均提取量为0.620mg.g-1,RSD为1.29%(n=5),平均回收率为98.0%,RSD为1.23%(n=3),说明该方法的提取率和精密度高,稳定性好,合理可行。

Single-factor and orthogonal experiments were conducted to establish a rapid and efficient ex- traction method of α--solanine from eggplant peel and sarcocarp of eggplant fruit. Different extraction methods were evaluated for their efficiency. The content of α-solanine in the extracts was determined by HPLC. Results showed that the most efficient extraction was obtained when ultrasonic wave was used. Parameters affecting the extraction efficiency of the ultrasonic wave were further optimized. The optimized procedure was to mix the smashed material with 70% methanol （1： 10） and then to apply ultrasonic-wave to the mixture for 60 rain at 50℃. With the use of the optimized method, the average content of α-solanine extracted from peel and sarcocarp was 0.107 mg·g^-1 and 0.620mg·g^-1 with RSD （relative standard deviation） = 1.80% （n =5） and 1.29% （n = 5 ）, respectively, and the average recovery rate was 98.0% with a RSD of 1.23% （n = 3 ）. Result analysis indicated that the extraction method established in our study was good in extraction rate, accuracy and reproducibility and was applicable in the extraction of α-solanine from eggplant fruit.