【作者】 陈姝娟； 李健； 刘宁； 黄艳； 刘鑫；

【Author】 Chen Shujuan Li Jian Liu Ning Huang Yan Liu Xin (Institute of food sciences and engineering,Harbin University of Commerce Harbin,Heilongjiang 150076,China)

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 研究溶剂沉淀法纯化肉桂总皂苷的工艺。以溶剂体积比、沉淀时间、沉淀次数为因素,确定溶剂沉淀法纯化肉桂总皂苷的最佳工艺条件为：溶剂体积比为1：10,静置沉淀12h, 沉淀2次。用香草醛-高氯酸显色法定量,结果显示,肉桂,总皂苷纯化物的皂苷含量比肉桂总皂苷粗品提高了26．63%,证明溶剂沉淀法较为显著的提高了提取物中皂苷的含量。HPLC 证明溶剂沉淀法纯化后的肉桂总皂苷纯度较高,是具有几种同分异构体的混合物。更多还原

【Abstract】 Study on the purifying technology of the total saponins in cinnamon with solvent deposition method and macroporous resin method.The factors such as the ratio of methanol and aether,deposition time and deposition times were studied.The optimum purifying conditions of total saponins in cinnamon were showed as followed:ratio of methanol and aether was 1:10, deposition time was 12h,deposition times was 2.Vanillin-Perchloric acid color-developing method was adopted to determinate the saponin content of the total saponins in cinnamon.The results show that:the saponin content of purification was increased by 26.63% than the content of crude product.It was proved that solvent deposition method can increased the saponin content of the extraction strongly.The purification of the total saponins in cinnamon was high purity which contained three isomeric compounds what was tested by HPLC.更多还原