水溶性苦瓜皂甙和苦瓜多糖提取方法的研究  

THE STUDY ON THE EXTRACTED METHOD OF SAPONINS AND POLYSACCHARIDES FROMMOMORDICA CHARANTIA L.

作　　者：张平平[1] 刘金福[2] 韩慧[3] 王昌禄[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]天津农学院食品科学系,天津300384 [3]河北工业大学化工学院,天津300130

出　　处：《食品研究与开发》2007年第6期12-15,共4页Food Research and Development

基　　金：天津市科委科技攻关培育项目(043121711)

摘　　要：以苦瓜为原料,采用微波辅助萃取、热水浸提、膜分离、大孔树脂层析等方法,对苦瓜中的主要活性成分苦瓜皂甙和苦瓜多糖进行了综合提取、分离和纯化。苦瓜皂甙晶体的得率为苦瓜干粉的0.024%,纯度为98.1%;苦瓜多糖的得率为苦瓜干粉的3.02%,纯度为87.5%。该工艺简单可行,提高了原料利用率和苦瓜中主要活性成分的综合提取率。The integrative extraction process was developed to extract polysaccharides and saponins from Momordica Charantia L. The raw material was treated with microwave, immersed into distilled water, filtered and separated by cellulose membrane, and then subjected to macro-porus resin column chromatography. By the above treatment, polysaccharides and saponins, which were the main active components ofMomordica Charantia L., were integratively extracted, separated and purified. The yield rate of saponin crystal was 0.024 % of the dried powder of bitter gourd, with the purity of 98.1%. The yield rate of polysaccharides was 3.02 %, with the purity of 87.5 %. This process was simple and practical. It can increase both the utilization rate of raw material and the integrative extraction rate of main active components of Momordica Charantia L.

关 键 词：苦瓜 多糖 皂甙 提取 

分 类 号：TS201[轻工技术与工程—食品科学]