藜麦皂苷的研究进展  

Research Progress of Quinoa Saponins

作　　者：霍俊奇 尚鹤婷 郭晨 马悦 栗慧 武二斌[4] 冯亭亭 魏东 HUO Junqi;SHANG Heting;GUO Chen;MA Yue;LI Hui;WU Erbin;FENG Tingting;WEI Dong(Hebei Key Laboratory of Analysis and Testing for Quality and Safety of Agricultural Products and Food,Hebei North University,Zhangjiakou,Hebei 075000,China;College of Agriculture,Forestry and Technology,Hebei North University,Zhangjiakou,Hebei 075000,China;Zhangjiakou City Key Laboratory of Quality and Safety of Special Agricultural Products,Hebei North University,Zhangjiakou,Hebei 075000,China;Zhangjiakou Animal Health Supervision Institute,Zhangjiakou,Hebei 075000,China;College of Traditional Chinese Medicine,Hebei North University,Zhangjiakou,Hebei 075000,China)

机构地区：[1]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]河北北方学院农林科技学院,河北张家口075000 [3]河北北方学院张家口市特色农产品质量安全重点实验室,河北张家口075000 [4]张家口市动物卫生监督所,河北张家口075000 [5]河北北方学院中医学院,河北张家口075000

出　　处：《农产品加工》2025年第3期86-94,共9页Farm Products Processing

基　　金：河北省农产品食品质量安全分析检测重点实验室绩效补助经费项目(22567613H);张家口市基础研究和人才培养计划项目(2311001A);张家口市市级科技计划自筹经费项目(2221005A);河北北方学院基本科研业务费科学技术研究项目(JYT202204);河北北方学院博士科研基金项目(BSJJ202317)。

摘　　要：藜麦(Chenopodium quinoa Willd)产自安第斯山脉,具有较好的耐旱、耐碱、耐盐性。藜麦种子表皮含有大量皂苷,呈苦味,具有一定的毒性和抗营养性,影响藜麦市场发展。皂苷干法去除需经研磨、加热等,具有一定效果但易造成藜麦破碎和营养物质流失;湿法去除经浸泡、水洗、沸水煮制等,可彻底去除,但易产生大量污水,导致藜麦萌发等问题。通过多级处理、干湿结合、辅助加热等方法,更易于去除皂苷。虽然,藜麦皂苷影响口感,但藜麦皂苷具有抗氧化、抗菌、抗炎、抗癌等多种生理活性,故皂苷的提取具有重要意义。目前,主要提取手段为有机溶剂提取法、超临界CO_(2)提取法、水浸等,结合辅助方法(如微波、超声、复合酶等)会有更好的提取效果,且提取皂苷还缺少符合大量生产的设备及更优的工艺条件。对皂苷的结构进行分析,探索合成途径是进一步发展藜麦产业的前提。代谢组学技术已在分析物质结构鉴定和合成途径方面较为成熟。目前,检测分析方法主要有高效液相色谱、质谱及核磁共振法等。通过代谢组学检测手段为苦味产生机制和活性研究提供理论依据和技术支持。综述了藜麦皂苷的去除、提取、代谢组学分析研究进展,以期为藜麦皂苷的深入研究与开发提供参考。Quinoa(Chenopodium quinoa Willd),originating from the Andes Mountains,exhibits excellent drought,alkali,and salt tolerance.The quinoa seed coat contains a high amount of saponins,which contribute to a bitter taste and possess certain levels of toxicity and antinutritional factors,thereby impacting the development of the quinoa market.Saponin removal methods include dry methods(e.g.,grinding,heating),which are effective but may cause quinoa breakage and nutrient loss,and wet methods(e.g.,soaking,water washing,boiling),which are more thorough but produce a large amount of wastewater and affect quinoa germination.Multistage treatments,combined dry and wet methods,and auxiliary heating techniques have been explored to enhance saponin removal efficiency.Despite their influence on taste,quinoa saponins exhibit various physiological activities,such as antioxidation,antibacterial,anti-inflammatory,and anticancer effects,making saponin extraction of significant importance.Currently,the main extraction methods include organic solvent extraction,supercritical CO_(2) extraction,and water soaking,which can be further optimized by employing auxiliary techniques such as microwaves,ultrasound,and composite enzymes.However,there is a lack of equipment suitable for large-scale production and optimal process conditions for saponin extraction.Structural analysis of saponins and exploration of synthesis pathways are prerequisites for further development of the quinoa industry.Metabolomics technology has shown maturity in the identification of substance structures and synthesis pathways.Analytical methods,including high-performance liquid chromatography,mass spectrometry,and nuclear magnetic resonance,have been employed to detect and analyze saponins.Metabolomics investigation provides theoretical and technical support for studying the bitterness formation mechanism and bioactivity of saponins.This review summarized the research progress in the removal,extraction,and metabolomics analysis of quinoa saponins,aiming to provide valuable

关 键 词：藜麦 皂苷 苦味去除 提取 分析 代谢组学 

分 类 号：R284.2[医药卫生—中药学]