菜豆皂苷溶血活性与品种的关系及稳定性的研究

Study on the relationship between hemolytic activity and breeds of Phaseolus Vulgaris saponin and the stability of hemolytic activity

以7个品种菜豆为原料,采用超声-乙醇提取、大孔树脂纯化菜豆皂苷。以溶血反应程度及皂苷含量为指标,评价菜豆品种与溶血活性的关系及影响溶血稳定性的因素水平。结果表明,菜豆品种的皂苷含量由高到低依次为:黄金勾、大马掌、豇豆、几豆、家雀蛋、将军、架豆王。加热温度、加热时间、pH、Fe3+浓度对皂苷溶血稳定性和含量均有不同程度的影响,加热时间对其影响最大,加热到100℃仍具有明显溶血活性,但煮沸至20min后基本失去溶血活性。

The saponin from seven Phaseolus Vulgaris was extracted by ultrasonic assisted ethanol method.The purification methods of the Phaseolus Vulgaris saponin were macroporous resin. Taking the hemolytic reaction degree and saponin content as index, the relationship of hemolytic activity and breed of Phaseolus Vulgaris saponin and the factors affect the hemolytic stability were evaluated, The results were showed that the content of saponin from strong to weak in turn were Huang Jingou,Da Mazhang,cowpea,Jidou,Jiaque Dan,Jiangjun,Jiadou King.The effects of temperature and time of heat, pH and the concentration of Fe3＋ to the stability or content of hemolysis were also been studied.The effect of heat time was the most important factor,and the hemolytic activity was still presenced until 100℃.The hemolytic activity was lost after boiling 20rain.