芦笋食用与废弃部分皂苷含量的比较研究

目的优化芦笋皂苷提取工艺，比较芦笋食用部分和废弃部分的皂苷含量。方法采用超声提取法，以芦笋中皂苷的提取率为指标，采用单因素实验和正交实验考察乙醇浓度、料液比、提取时间和提取温度对超声法提取芦笋两部分中总皂苷的影响，并用紫外分光光度法测定皂苷在两部分中的含量。结果芦笋食用部分总皂苷最佳提取条件为提取温度为70℃，提取时间为2h，料液比为1：15，乙醇浓度为10％。提取率为179．83mg·g-1；芦笋废弃部分总皂苷最佳提取条件为提取温度为40℃，提取时间为2．5h，料液比为1：15，乙醇浓度为30％，提取率为117．8lmg·g-1。结论经SPSS软件进行独立样本T检验，得知芦笋食用与废弃部分粗提物中皂苷的含量差异较大，需待进一步进行研究。

Comparative Studies on the Content of Steroid Saponins in EdibIe Part and Disused Part of Asparagus

OBJECTIVE To optimize the extraction process of the steroid saponins in asparagus, and compare the content of steroid saponins in edible part and disused part. METHODS With ultrasonic extraction, vicwed ex traction rate as index. Using single factor experiment and orthogonal experiment to investigate the effect of ethanol concentration, solid-liquid ratio, extraction time and temperature in ultrasonic extraction method. And determination of the content of saponins in the two part by using UV Spectrophotometry. RESULTS The optimum extraction condi- tions of saponins in edible part were：70℃ of extraction temperature,extraction 2 hours, 1：15 of the ratio of solid to liquid with 10% alcohol concentration and the extraction rate was 179.83mg · g-1 ;the optimum extraction conditions of saponins tn waste part were ：40℃ of extraction temperature is ,extraction 2.5 hours, 1：15 of the ratio of solid to liq- uid with 30% alcohol concentration and the extraction rate was 117.81mg ·g-1. CONCLUSION Through analyzing by via software SPSS , the difference of steroid saponins content between edible part and disused part is huge, a further research is required.