干豌豆中皂苷与黄酮类化合物含量研究

Study on Content of Saponin and Flavonoid in Dry Peas

皂苷和黄酮类化合物广泛存在于植物体内,国内外对二者的研究十分活跃。研究表明,皂苷和黄酮类化合物均具有较强的生理活性及多种多样的药理功能。为了研究豌豆中的皂苷和黄酮类化合物及其各自的含量,本研究采用水提皂苷做定性实验研究来鉴别豌豆中皂苷的类别,并利用热乙醇冷却的方法对皂苷进行提取、分离和测定;还进一步利用碱溶酸沉法对皂苷滤液中的黄酮类化合物进行提取和测定。研究结果表明,豌豆中皂苷类型为三萜皂苷,其含量为碗豆干粉的3.86%,黄酮类化合物含量为碗豆干粉的2.11%。

Saponins and flavonoids are widely present in plants and are studied actively around the world.It is proved that both saponins and flavonoids have strong physiological activity and a wide variety of pharmacological functions.In the present study,content of saponins and flavonoids were explored in dry peas.The species of the saponin was identified through qualitative study of water extracted saponin and was extracted,separated and measured by ethanol cooling method.The flavonoid in the saponin filtrate was further extracted and measured by using alkali soluble acid sinking method.The results suggested that the type of saponin in pea is triterpenoid saponins,of which consisted 3.86% dry weight of the total peas;the content of flavonoids was 2.11% in dry peas.