超声辅助酶解法提取紫花苜蓿总皂苷工艺研究  

Extraction Technology of Total Saponins from Alfalfa by Enzymatic Hydrolysis Method Assisted by Ultrasonic Technology

作　　者：李小安[1] 尹卫[1] 杨国柱[1] 田海宁[1] 张敏[1] 张承胜[1] 

机构地区：[1]青海大学生态环境工程学院,青海西宁810016

出　　处：《北方园艺》2015年第7期116-118,共3页Northern Horticulture

基　　金：青海省科学技术厅资助项目(2011-N-512);华美源科研基金资助项目(SHJ-12-1)

摘　　要：以"青大1号"紫花苜蓿(Medicago sativa L.)新品系青干草为试材,采用超声辅助酶解法提取总皂苷,对所得总皂苷提取液用石油醚、正丁醇进行2项萃取,紫外分光光度法测定总皂苷的含量。以单因素试验设计分别考察固液比(A)、超声时间(B)、超声温度(C)、超声功率(D)4个因素对总皂苷的粗总皂苷提取率的影响。以单因素试验结果为依据,采用4因素(固液比、超声时间、超声温度、超声功率)3水平正交实验设计进行提取工艺优化,以开发新的紫花苜蓿总皂苷资源。结果表明:超声法提取总皂苷最优工艺条件为A3B1C1D2,即固液比为1∶30g/mL、超声时间20min,超声温度20℃、超声功率360W。Taking new strain of alfalfa‘Qingda No.1＇hay as raw material,the total saponins were extracted by enzymatic hydrolysis method assisted by ultrasonic technology,then total saponins extracted liquid with petroleum ether and n-butanol to two extraction,while determine the content of total saponins in Uv spectrophotometry.The ratio of solid to liquid（A）,ultrasonic time（B）and ultrasonic temperature（C）,ultrasonic power（D）as a single factor gradient test,based on single factor test results,using four factors（solid-liquid ratio,ultrasonic time,ultrasonic temperature,ultrasonic power）three levels orthogonal experiment design to optimize the extraction process,to develop new resources of alfalfa saponis.The results showed that the best ultrasonic method to extract the total saponins conditions was A3B1C1D2,the ratio of solid-liquid was 1∶30g/mL,ultrasonic time was 20 miniutes,ultrasonic temperature was 20℃,ultrasonic power was 360 W.

关 键 词：紫花苜蓿 总皂苷 超声辅助酶解法 正交实验 

分 类 号：S551.7[农业科学—作物学] Q946.1[生物学—植物学]