Technology Of The Extraction Of ISO And Chemical Composition Research Of Chickpea

Chickpea (Cicer arietinum) belongs to the Family Leguminosae, whose name is indicative of its shape. It has been grown in XinJiang for 2500 years. Research shows that chickpea has several physiological effects, such as anticancer, antilipemic, and anti-angiocarpy properties. Chickpea is a plentiful natural resource in Xinjiang and is widely used to treat diabetes and hyperlipoidemia. Based on the literatures, the active ingredients are hypothesized to be Genistein, Formononetin, and Biochanin A.Previous research has been focused mainly on the total extract and seldom on the monomeric compounds. Our work characterizes the composition of chickpea, and seeks to determine the relative anti-hyperlipemia and antidiabetic activities of the compound. Research on these activities will help to develop new drugs based on chickpea and provide the basis for clinical use.Research was committed to show ethanol extraction, ultrasonic extraction and SFE as the main methods to test the weight and contents of Genistei,Formononetin,and Biochanin A. The best method of extracting and purifying the ISO content in chickpea was investigated and a yield of over 40% was obtained. The best method of testing Genistein,Formononetin,and Biochanin A via HPLC was also determined. The resultant yields were Genistein 1.41%, Formononetin 1.24%, Biochanin A 0.75%.7.5kg crushed chickpea powder was extracted with 80% ethanol 3 times with 2 h per extraction. Dry paste weighing 472.1g total was dissolved in 3600 mL water. This was then extracted in an identical volume of sherwood oil 3 times. The Sherwood oil was recycled and 30.7g dry paste obtained. The dry paste was again extracted with water saturated n-butanol. From this, 57.3g of dry paste was obtained. Four compounds were separated by various chromatographic methods. The structures of these compounds were identified using 1HNMR,13CNMR,and 2D-HNMR. The compound were found to be Tryptophan-1,apii-2, Dioscin-3,andβ-sitosterol-4. Compounds 2, 3, and 4 were separated from chickpea first-time and will be used for further studies.