罗汉果皂甙提取物的分离、纯化及对体外自由基的清除作用  

RESEARCH ON ISOLATION ,PURIFICATION AND THE ANTIOXIDANT EFFECTS OF MOGROSIDE EXTRACTS

作　　者：张俐勤[1] 戚向阳[2] 

机构地区：[1]嘉兴职业技术学院生物工程系,浙江嘉兴314000 [2]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2006年第3期16-18,共3页Food Research and Development

摘　　要：研究了罗汉果皂甙提取物的分离、纯化工艺及对体外自由基的清除作用。结果表明:①选用大孔树脂H可较好地分离纯化罗汉果皂甙,所制备的罗汉果皂甙提取物皂甙含量比分离前提高了32.90%。②罗汉果皂甙V的高效液相制备条件为:制备柱:Shim-PackPREP-ODS(0.25m×20.0φ)柱,流动相:20.5%乙腈,流速:8.0mL/min。③罗汉果皂甙提取物具有清除羟基自由基和超氧阴离子自由基的作用,其中罗汉果皂甙V具有很强的清除羟基自由基和超氧阴离子自由基的活性,表明罗汉果中主要的皂甙成分-罗汉果皂甙V是其主要的抗氧化活性成分。The isolation and purification of Mogrosides from momordica grosvenori by column chromatography with macroporous resin H was investigated. And the antioxidant effects of different Mogroside extracts in vitro were also studied in this paper. The results showed：① the Mogroside content of the high purity of Mogroside extract （MGII） prepared by column chromatography with macroporous resin H was 108.13 % （specrophotometry）, increasing by 32.90 % over Mogroside crude extract .② The high performance liquid chromatographic（HPLC） condition for the preparation of Mogroside-Ⅴ was： column, Shim-Pack PREP-ODS （0.25 m×20.0 φ）; mobile solvent, acetonitrile-water, 20.5：79.5（v/v）; flowrate, 8.0 mL/min.③Mogroside extracts had scavenging effects on hydroxyl radical （· OH） and superoxide anion radical （O2^-）.And Mogroside-Ⅴ could significantly scavenging hydroxyl radical （· OH） and superoxide anion radical （O2^-）, so this showed that Mogroside-Ⅴ were one of the main antioxidative components in the extract of Mogroside.

关 键 词：罗汉果皂甙 罗汉果皂甙V 制备 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]