Livingston A L, Knuckles B E, Teuber L R, Hesterman O B, Tsai L S
Adv Exp Med Biol. 1984;177:253-68. doi: 10.1007/978-1-4684-4790-3_12.
Biologically active saponins were found to be concentrated in the white and green alfalfa leaf protein fractions at levels higher than in the original alfalfa. Coagulation and washing of the leaf protein at pH 8.5 resulted in a fourfold decrease in saponin compared to the protein coagulated at pH 6.0 and washed at pH 4.5. The press cakes from high and low saponin alfalfa retained 65 and 87% of the saponin. Protein fractions prepared from a low saponin alfalfa contained saponin levels less than 0.07%, compared to a saponin level of 1.33% in leaf protein prepared form a high saponin alfalfa. The saponin contents of three varieties of alfalfa sprouts ranged from 1.55 to 7.27% depending upon the maturity of the sprouts. The saponin content rapidly increased after sprouting and reached a maximum after eight days' growth. Both starch and total sugar decreased with the age of the sprouts while fiber increased from 8 to 18.7%.
已发现具有生物活性的皂苷集中在紫花苜蓿的白色和绿色叶片蛋白组分中，其含量高于原始紫花苜蓿。与在pH 6.0下凝固并在pH 4.5下洗涤的蛋白质相比，在pH 8.5下对叶片蛋白进行凝固和洗涤导致皂苷含量降低了四倍。高皂苷和低皂苷紫花苜蓿的压榨饼分别保留了65%和87%的皂苷。由低皂苷紫花苜蓿制备的蛋白质组分所含皂苷水平低于0.07%，而由高皂苷紫花苜蓿制备的叶片蛋白中的皂苷水平为1.33%。三种紫花苜蓿芽苗菜的皂苷含量在1.55%至7.27%之间，具体取决于芽苗菜的成熟度。发芽后皂苷含量迅速增加，生长八天后达到最高值。随着芽苗菜变老，淀粉和总糖含量均下降，而纤维含量从8%增加到18.7%。
