关键词: 茄子, 果实, α-茄碱, 超声波提取

Abstract: Single-factor and orthogonal experiments were conducted to establish a rapid and efficient extraction method of α-solanine from eggplant peel and sarcocarp of eggplant fruit. Different extraction methods were evaluated for their efficiency. The content of α-solanine in the extracts was determined by HPLC. Results showed that the most efficient extraction was obtained when ultrasonic wave was used. Parameters affecting the extraction efficiency of the ultrasonic wave were further optimized. The optimized procedure was to mix the smashed material with 70% methanol (1:10, V/V) and then to apply ultrasonic-wave to the mixture for 60 min at 50 ℃. With the use of the optimized method, the average content of α-solanine extracted from peel and sarcocarp was mg·g^-1 and 0.620 mg·g^-1 with RSD (relative standard deviation) = 1.80% (n=5) and 1.29% (n=5), respectively, and the average recovery rate was 98.0% with a RSD of 1.23% (n=3). Result analysis indicated that the extraction method established in our study was good in extraction rate, accuracy and reproducibility and was applicable in the extraction of α-solanine from eggplant fruit.

Key words: eggplant, fruit, α-solanine, ultrasonic wave extraction