黑豆皂苷提取工艺及抗氧化活性研究
毕业论文关键词：黑豆；皂苷；微波提取；抗氧化活性
Study on the Extraction Technology of Saponins from Black Beans and its Antioxidant Activities
Abstract: To explore the influence factors impacting extraction rate of saponins from black beans, the optimal extraction conditions using microwave- assisted extraction were optimized by single factor and L9(34) orthogonal experiment, which included the solid-liquid ratio, ethanol concentration, microwave-heating time and microwave power from the point of extraction rate of saponins. At the same time, the saponins content and antioxidant activities of black beans was detected. The results showed that the optimal conditions were as follows: the 1:15 ratio of solid-liquid, ethanol concentration was 80%, extracting for 2 min and microwave power was mid-high fire. Under this condition, the extraction rate of soybean saponin was 8.76%. Through different dilution multiple of black bean extract, and studied their antioxidant activity, black soybean saponin extraction solution on superoxide anion free radical and hydroxyl radical clearance rate were the highest being 7.88%, 10.01%.
Key words: Black beans; Saponins; Microwave extraction; Antioxidant
目 录
摘 要 1
引言 2
1实验部分 2
1.1 实验所用材料、试剂及仪器 2
1.2 黑豆皂苷的提取及含量测定 2
1.2.1 标准液的配置 3
1.2.2 黑豆皂苷标准曲线的绘制 3
1.2.3 黑豆皂苷提取工艺流程 4
1.2.4 黑豆皂苷提取率的测定 5
1.3 单因素试验及正交试验 4
1.4黑豆皂苷提取物的抗氧化活性 5
1.4.1 黑豆皂苷提取物对超氧阴离子自由基（O2-•）清除活性 5
1.4.2 黑豆皂苷提取物对羟自由基（•OH）清除活性 5
2结果与讨论 6
2.1 单因素试验 6
2.1.1 微波功率的选择 6
2.1.2 料液比的选择 6
2.1.3 乙醇浓度的选择 7
2.1.4 微波处理时间的选择 7
2.2 正交试验结果 8
2.3 抗氧化试验结果 9
3结论 10
参考文献 10
致谢 13
黑豆皂苷提取工艺及抗氧化活性研究引言
黑豆为豆科植物的种子，因种皮呈黑色而得名，其甘性平，具有祛风止痛、调中下气、滋养补虚之功能[1]。
黑豆中具有多糖、蛋白质等营养成分，还存在黄酮、文生素、皂苷等生物活性成分，其中皂苷具有抗氧化、抗菌、免疫调节作用[2]。目前皂苷提取多用传统的热水浸提法或有机溶剂脱脂后热水浸提法来提取，但操作复杂繁琐。微波提取利用了介电加热和离子传导使细胞形成孔洞破裂，溶剂容易进入植物使之成分溶解扩散，该技术具有提取率高、能耗低、环保等优点，是目前提取研究的热点[3]。超氧阴离子自由基和羟自由基是生物体内常见的自由基，正常生理状态下，其消除和产生文持动态平衡。但是，过多的自由基会使细胞功能受损，甚至基因突变引发癌症[4]。黑豆皂苷提取液对其有清除活性。本实验利用微波辅助法，采用单因素、正交试验及自由基清除率对黑豆最佳提取工艺和抗氧化活性进行研究[5]，为黑豆更深入的开发利用提供一定的理论基础以及工艺参考[6]。
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