Efficient improved extraction of tomato saponin using shock waves英文电子书.pdf

1406 Note Chem. Pharm. Bull. 59(11) 1406—1408 (2011) Vol. 59, No. 11 Efficient Improved Extraction of Tomato Saponin Using Shock Waves a b b c a Hideyuki MANABE, Ayumi TAKEMOTO, Hiromichi MAEHARA, Mizuho OHNO, Yoshihiro MURAKAMI, Shigeru ITOH,d and Toshihiro NOHARA*,c a NDR Co., Ltd.; 1936 Hirahata, Shimosuzurikawa-machi, Kumamoto 861–5522, Japan: b Shock Wave and Condensed Matter Research Center, Kumamoto University; 2–39–1 Kurokami, Kumamoto 860–8555, Japan: c Faculty of Pharmaceutical Sciences, Sojo University; 4–22–1 Ikeda, Kumamoto 860–0082, Japan: and d Okinawa National College of Technology; 905 Henoko, Nago, Okinawa 905–2192, Japan. Received May 27, 2011; accepted August 18, 2011; published online August 23, 2011 In the conventional method of mixer blending extraction, the yields of the tomato-saponin, esculeoside A, in the mini and middy tomatoes were found to be 0.043% and 0.046%, respectively. In order to improve the yields, we attempted a more efficient extraction using shock waves. The yields of esculeoside A were 0.0987% in air after 1 shock, 0.0792% in air after two shots, 0.0648% in half water after 1 or 2 shocks, and 0.0599% in water after 1 or 2 shocks. The yields obtained by the proposed method were approximately twice those of the conven- tional mixer blending method; therefore, this method is regarded to be very efficient. Moreover, two spirosolane glycosides, tomatine and lycoperoside A, were obtained for the first time from the ripe tomato fruit in this