食品科学 ›› 2008, Vol. 29 ›› Issue (8): 359-362.

• 工艺技术 • 上一篇    下一篇

加压柱层析法纯化苦瓜总皂甙的工艺研究

朱益波, 金烨琛, 林霄,齐斌   

  1. 常熟理工学院生物与食品工程系; 长春中医药大学第一附属医院
  • 出版日期:2008-08-15 发布日期:2011-08-26

Study on Pressurized Column Chromatography Purification of Balsam Pear Total Saponins

 ZHU  Yi-Bo, JIN  Ye-Chen, LIN  Xiao, QI  Bin   

  1. 1.Department of Biotechnology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China;2.Fermentation Engineering Research Centre,Changshu Institute of Technology,Changshu 215500,China;3.The First Affiliated Hospital to Changchun University of Chinese Medicine,Chanchun 130021,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 采用乙醇提取苦瓜总皂甙,并利用加压柱层析法对其进行纯化,以提取温度、浸提时间、乙醇浓度、固液比为考察因素,通过单因素试验及正交试验确定了最佳提取条件:乙醇浓度80%(V/V)、温度80℃、浸提时间2h、固液比1:20;影响提取因素的主次顺序为:乙醇浓度>固液比>提取时间>温度;利用AB-8大孔吸附树脂加压层析柱法吸附纯化苦瓜总皂甙,吸附工艺条件为:吸附时间20h、流速2ml/min;洗脱条件为:洗脱时间60min、洗脱液乙醇浓度80%、洗脱液流速2ml/min。所得苦瓜总皂甙纯度为48%。

关键词: 苦瓜总皂甙, 提取, 纯化, AB-8大孔树脂, 加压柱层析

Abstract: The study aimed at the technology development of extration and purification of balsam pear total saponins by means of pressurized column chromatography. Four parameters including extraction temperature,extraction time,concentration of alcohol(extraction solvent) and ratio of solid weight to liquid volum were researched by orthogonal test design. Their optimized results are as follows:concentration of alcohol 80%(V/V) ,extraction temperature 80 ℃,extraction time 2 h and ratio of solid to liquid 1:20. Their effect order on extraction is,concentration of alcohol > ratio of solid to liquid > extraction time > extraction temperature. Then,the pressurized column filled with AB-8 resin was used to purify crude extracts balsam pear total saponins. Under the conditions of adsorption time 20 h,the solution flow 2 ml/min,elution time 60 min,ethanol concentration of eluant 80 % and eluant flow 2 ml/min,the purity of the total saponins is 48%.

Key words: balsam pear saponin, extraction, purification, AB-8 macroporous resin, pressurized column chromatography