The Study Of Isoflavones And Saponins Components Content In Different Variety Chickpea

The isoflavones is one of the bioactive components in chickpea seeds. The extraction and determination were optimized to build a determining method of the total isoflavones content of chickpea seeds by Three-wavelength UV spectrophotometry. The optimum extraction condition was: 0.3g chickpea flour was extracted with 25mL 70% alcohol density by 3 hours. Extracting temperatures was 60℃. The isoflavones extracting rate was 86.5% at one time, the total extraction rate of two times was 97.0%. The coefficient of variation (cv) of the accuracy experiment was 1.14%. The average recovery rate was 99.0% with cv 3.2%. The new-developed determining method is reliable, simple and accurate, and could avoid or eliminates the influence of the interfering components and the peak floating, and is suitable for the quality control of chickpea products.The saponins is one of the bioactive components in chickpea seeds. This study consults the method of determinating soybean saponins by colorimetry, then stained by HCLO₄-vanilin staining method. The saponin absorbency was determined by high performanc microplate spectrophotometer and revised by three-wavelength method. The extraction and determination were optimized to build a determining method of the total saponins content of chickpea seeds by Three-wavelength Colorimetry spectrophotometry. The optimum extraction condition was 1g chickpea flour was extracted with 25mL 70% alcohol density by 3 hours. Extracting temperatures was 70℃. The saponins extracting rate was95.09% at one time, the total extraction rate of two times was 98.51%. The coefficient of variation (cv) of the accuracy experiment was3.37%. The average recovery rate was95.57% with cv 3.221%. Using HCL to eliminate impurity Because the impurity interfere saponins wave crest deternation. The new-developed determining method is reliable, simple and accurate, and could avoid or eliminates the influence of the interfering components and the peak floating, and is suitable for the quality control of chickpea products.Determing the content of isoflavones and saponins in 33 chickpea samples and making variance analysis of three factors for result. The result shows that the average content of isoflavones is 0.051%, and the content between 0.0443%～0.0506% in 33 chickpea varieties , the sample 175 has the highest content of of isoflavones with 688.021ug/g; The average content of saponins is 6.29mg/g , and the content between 3.212 mg/g～16.059 mg/g in 33 chickpea varieties , the sample 159 has the highest content of of isoflavones with 15.9696mg/g.there is Extremely remarkably relates between chickpea content and variety and year factor, and there is no relation between chickpea content and block factor.In soybean-products' producing ususlly use soybean or the protein of soybean , but the study about the loss of isoflavones and saponins concentration in soybean during tofu processing is little. In this study, the effects of the processing technology on the total concentration of isoflavones and saponins of chickpea during the Tofu preparation were investigated. Determing the content of isoflavones and saponins inllchickpea samples during tofu processing, meanwhile determing the tofu yield, water content and so on.The result is, the highest yiele of wet tofu is sample 218, and the highest dry tofu yield is sample219.the highest water content is sample 218. During the Tofu processing, the recoverof isoflavones was 11.40% in sample 193, and the recoverof saponins was29.43%, the average content of isoflavones in 11 chickpea varieties is 184.421 ug/g,The average content of saponins is 7.628 mg/g; Recovery of Isoflavones during Manufacturing of Tofu is 4.804%, and recovery of saponins during Manufacturing of Tofu is 9.239 %.