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以茄子品种‘辽茄七号’果实为试验材料,设计了单因素试验和正交试验,采用高效液相色谱法对不同提取方式、不同超声波提取条件下茄子果皮和果肉中α-茄碱的含量进行测定。结果表明:采用超声波提取法时,茄子果实中α-茄碱的提取量最高,提取前后α-茄碱性质保持不变。优化的超声波提取条件为:以料液比为1∶10的70%甲醇为提取剂,在50℃下提取60min。测得果皮中α-茄碱平均提取量为0.107mg.g-1,相对标准偏差(RSD)为1.80%(n=5),果肉中α-茄碱平均提取量为0.620mg.g-1,RSD为1.29%(n=5),平均回收率为98.0%,RSD为1.23%(n=3),说明该方法的提取率和精密度高,稳定性好,合理可行。
Taking eggplant variety ’Liaozha 7’ as test material, single factor experiment and orthogonal experiment were designed. The effect of α-solanine in the peel and flesh of eggplant under different extraction methods and ultrasonic extraction conditions was studied by high performance liquid chromatography Content was measured. The results showed that the extraction yield of α-solanine in eggplant fruit was the highest when using ultrasonic extraction method, and the α-solanine quality remained unchanged before and after extraction. The optimized conditions of ultrasonic extraction were as follows: 70% methanol with the solid / liquid ratio of 1:10 was used as extractant and extracted at 50 ℃ for 60 min. The average extracted amount of α-solanine in the peel was 0.107mg.g-1, the relative standard deviation (RSD) was 1.80% (n = 5), and the average extraction yield of α-solanine in the pulp was 0.620mg.g-1 , The RSD was 1.29% (n = 5), the average recovery was 98.0% and the RSD was 1.23% (n = 3), which showed that the extraction rate and precision of the method were high and the stability was good and feasible.