Preliminary study on determination on alfalfa protein grouping

Adopted the method of continuous extract on determination of grouping protein in alfalfa. The result showed that the alfalfa protein components varied with the type of extract reagents, their contents in order were 40%(v/v)Isopropanol2%(m/v)Sodium3.85%（v/v)Lactic acid0.5 %(m/v)Potassium. Proteins dissolved in alcohol, salt, acid and alkaline accounted for 14.50%, 12.55%, 7.73%, and 3.11% of the total crude protein, respectively. Others accounted for 63.11%. It was concluded that the most suitable extraction reagent for alfalfa leaf protein was dilute salt solution (0.5%).