Determination of saponins in the main legumes cultivated in Spain

被引：16

作者：

Ayet, G

Muzquiz, M

Burbano, C

Robredo, LM

Cuadrado, C

Price, KR

机构：

[1] INST NACL INVEST AGR, SGIT, AREA TECNOL ALIMENTOS, E-28080 MADRID, SPAIN

[2] INST FOOD RES, NORWICH LAB, DEPT FOOD MOLEC BIOCHEM, NORWICH NR4 7UA, NORFOLK, ENGLAND

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1996年 / 2卷 / 02期

关键词：

saponins; legumes;

D O I：

10.1177/108201329600200206

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The seeds of different legumes (Lupinus albus var. Multolupa, Lens culinaris var. Magda 20, Cicer arietinum type Kabuli, Phaseolus vulgaris var. Guerniquesa, Vicia faba var. Alameda) were analysed for soyasaponin content and soyasapogenol composition using different chromatographic techniques. The soyasapogenol was present in all species, except in L. albus; the content ranged from 0.02 mg/g in V. faba var. Alameda to 1.21 mg/g in P. vulgaris var. Guerniquesa. Two soyasaponins were detected by FAB-MS. Soyasaponin I was detected in the L. culinaris, C. arietinum, V. faba and P. vulgaris extracts and soyasaponin V in the P. vulgaris extracts.

引用

页码：95 / 100

页数：6

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