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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。
Using the green hay of Medicago sativa L., a new strain of alfalfa (Medicago sativa L.) as test material, the total saponin was extracted by ultrasonic assisted enzymolysis, and the total saponin extract was extracted with petroleum ether and n-butanol Extraction, UV spectrophotometric determination of total saponin content. The effects of solid-liquid ratio (A), ultrasonic time (B), ultrasonic temperature (C) and ultrasonic power (D) on the total saponin extraction of total saponins were investigated by single factor experiment design. Based on the single factor test results, the extraction technology was optimized by the orthogonal experimental design with 4 factors (solid-liquid ratio, ultrasonic time, ultrasonic temperature and ultrasonic power) to develop a new alfalfa saponin resource. The results showed that the optimum conditions for the extraction of total saponins by ultrasonic method were A3B1C1D2, that is solid-liquid ratio 1:30g / mL, ultrasonic time 20min, ultrasonic temperature 20 ℃ and ultrasonic power 360W.