FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (3): 123-126.

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Comparisons of Content of Total Saponin and Activity of Lectin in Seven Kinds of Fresh Pods

 LOU  Zai-Xiang, WANG  Hong-Xin   

  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2.School of Food Science and Technology, Shihezi University, Shihezi 832003, China
  • Online:2008-03-15 Published:2011-08-24

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Abstract: The common bean contains some toxic substances such as lectin and saponin. Saponin exists mainly in the pods, and it is easy to cause occurrence of poisoned affairs if processed inappropriately; lectin is also one of the major factors which caused poisoned affairs. In this study, the total saponin content was compared among of seven kinds of fresh pods by spectrophotometry; and the hemagglutination activity of lectin was determined with rabbit red blood suspension. The results indicated that the total saponin content was different in seven kinds of fresh pods; total saponin content in C. gladiata DC was the highest and Vicia fata was the lowest; and there wasn’t hemagglutination activity in the seven kinds of fresh pods.

Key words: fresh pods, total saponin, content, lectin, activity