茶籽饼粕中茶皂素提取条件的优化  

OPTIMIZATION OF EXTRACTION CONDITIONS OF THEASAPONIN

作　　者：谈天[1] 郭兴凤[1] 何有缘[1] 王小平[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2007年第2期42-45,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：对茶皂素的提取条件进行了分析研究,在单因素实验的基础上,利用响应面分析法,确定茶皂素提取的最佳工艺条件,即提取温度53℃,乙醇浓度45%,时间95 min,提取液与物料比10.5,可提取出油茶饼粕中茶皂素总量的81.92%±0.59%.On basis of single-factor experiments, the optimum conditions for the extraction of theasaponins were obtained through Box-Benhnken Centeral composite designs and Response Surface Methodology （RSM）. The optimum extraction condition were extraction temperature 53 ℃, the ratio of solvent to material 10.5 mL/g, 45% of the ethanol content, extraction time 95min. Under this condition 81.92% ± 0.59% of the total theasaponins could be extracted.

关 键 词：茶皂素 提取 响应面分析法 

分 类 号：TS201.2[轻工技术与工程—食品科学]