提取与加工方法对菜豆中主要皂苷的影响

Effects of Extracting and Processing Methods on Saponin Content in Phaseolus Vulgaris Seed Products

研究不同提取与加工方法对菜豆中B组大豆皂苷含量的影响。以菜豆干燥种子为材料,通过3种方法对种子中的主要皂苷进行提取,并利用盐酸-甲醇溶液对提取物进行水解,得到大豆皂苷元--大豆皂醇B。经固相萃取浓缩富集及高效液相色谱(HPLC)定量分析,菜豆中主要皂苷的总量在工业加工过程中的变化得以阐明。结果发现:在60℃下,用70%乙醇回流浸提菜豆种子4 h,连续2次,对主要皂苷的提取效果最佳;在工业生产中,浸泡处理基本不会影响菜豆种子中主要皂苷的含量;热处理(高温烹煮、高压灭菌)导致豆中主要皂苷总量显著流失;经整个罐装生产流程后,豆中主要皂苷的含量明显下降。

To study the content variation of major saponins（group B soyasaponins） of Phaseolus vulgaris seeds in industrial processing,different extracting and processing methods were studied with Phaseolus vulgaris dry seeds as test material.The saponin extracts were hydrolyzed with HCl-CH3OH solution into soyasapogenol B.By solid phase extraction the hydrolytes were purified and concentrated,and then soyasapogenol B content was determined by HPLC.Results：The best extracting method for major saponins in Phaseolus vulgaris seeds is using 70% ethanol,extracting for 4 h at 60 ℃,twice.During industrial processing of Phaseolus vulgaris seeds,soaking process has little effect on the content of major saponins,but the heating process of presoaked beans,including cooking and autoclaving,obviously reduces saponin content.Similarly,the saponin content decreases obviously after canning process.