摘要
在菜用豆科植物中,皂甙主要存在于豆荚中,加工不当易引起中毒,菜用豆中的植物凝集素也是引起中毒的主要成分之一。本实验用分光光度法测定并比较了七种新鲜菜用豆豆荚中总皂甙的含量;通过血凝实验测定了凝集素的凝集活性。结果表明,七种新鲜菜用豆豆荚中中总皂甙的含量各不相同,刀豆中总皂甙的含量最高,蚕豆最低;七种豆荚均不具有血凝活性。
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 saponln content in C. gladiata DC was the highest and Viciafata was the lowest; and there wasn＇t hemagglutination activity in the seven kinds of fresh pods.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第3期123-126,共4页
Food Science
关键词
鲜豆荚
总皂甙
含量
凝集素
活性
fresh pods
total saponin
content
lectin
activity
