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豆角皂苷是生豆角中普遍含有的一种三萜类糖苷,能够强烈的刺激胃肠道黏膜,引起出血性炎症并产生中毒症状。近年来,因食用未熟豆角而造成的食物中毒事件常有发生[1,2],豆角皂苷中毒已经成为常见化学性食物中毒原因之一,引起社会日益重视。目前,豆角皂苷检测尚无国家标准方法[3],各实验室在进行检测时,因方法不统一而造成结果出入较大,对中毒患者的确诊和后续治疗产生了不利影响。泡沫试验法[4],醋酐-浓硫酸显色法[5],速测盒
Soybean saponin is commonly found in green beans, a triterpene glycoside, can strongly stimulate the gastrointestinal mucosa, causing hemorrhagic inflammation and toxic symptoms. In recent years, food poisoning caused by eating unripe beans often occur [1,2], soybean polyunsaturated saponin poisoning has become one of the causes of common chemical food poisoning, causing increasing social attention. At present, there is no national standard method for the determination of soybean saponin [3]. When the laboratories perform the test, the results are not uniform because of the inconsistent method, which has adversely affected the diagnosis and follow-up of poisoned patients. Foam test method [4], acetic anhydride - concentrated sulfuric acid color method [5], speed test box