红枣皂甙提取工艺及定性分析  

STUDY ON THE EXTRACTION PROCESS OF JUJUBE SAPONINS AND THE QUALITATIVE RESEARCH

作　　者：胡春凤[1] 张平平[2] 刘金福[2] 胡滨[1] 张卫军[2] 

机构地区：[1]河北工业大学化工学院,天津300132 [2]天津农学院食品科学系,天津300384

出　　处：《食品研究与开发》2008年第2期8-12,共5页Food Research and Development

基　　金：国家“十一五”科技支撑项目(2006BAD27B00)

摘　　要：应用单因素分析和正交设计试验对红枣总皂甙提取工艺进行研究,结果表明:料液比为显著影响因素,其次为乙醇浓度和提取温度,最佳的提取条件为,料液比1:20,60℃下用90%乙醇浸提2h,红枣总皂甙提取率可达红枣干粉的2.02%,粗提物经脱脂后,用水饱和正丁醇萃取,萃取液浓缩,冷冻干燥后测得总皂甙含量为35.27%。薄板层析和高效液相色谱分析显示,红枣的乙醇提取物中,具有与桦木醇相似的物质。The single factor test and the orthogonal test were used to optimize the extraction process of total saponins from jujube. The results showed that influencing factors of extraction arranged in order were as follows： the solid-liquid ratio of extraction system〉ethanol concentration〉 temperature, 60 ℃, 20：1 of 90 % ethanol to jujube, extraction for 2 h were the optimal conditions, the extraction rate of the total saponins was 2.02 %, and the content of it would reach 35.27 % after degreasing, and extracted by butanol. The Chromatography plate and High Performance Liquid Chromatography showed that it has something alike betulin in the ethanol extracts from Jujube.

关 键 词：红枣 皂甙 提取工艺 薄板层析 HPLC 

分 类 号：R284[医药卫生—中药学]