微波提取油茶饼粕中多糖的工艺研究  

Study on microwave-assisted extraction of camellia cakes polysaccharide

作　　者：吴雪辉[1] 黄永芳[2] 向汝莎[1] 周薇[1] 李丽[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]华南农业大学林学院,广东广州510642

出　　处：《食品工业科技》2008年第9期197-199,共3页Science and Technology of Food Industry

基　　金：广东省科技计划项目(2006B20201023;2007B020711003);广东高校科技成果转化项目(cgzhzd0503)

摘　　要：以茶油生产中的副产物茶粕为原料,采用微波技术提取茶粕中的多糖,探讨了各因素对多糖提取效果的影响,通过正交实验及极差和线性回归分析,获知原料粒度对油茶饼粕中多糖提取效果影响显著,对提取率的贡献率为86.4%,并优化出油茶籽多糖的最佳提取条件为：微波功率640W,提取时间3m in,固液比1∶25,原料粒度80-100目,提取次数1次。The cakes which were the by-products in the production of camellia oil were taken as the raw materials in the study of microwave-assisted extraction of polysaccharide from camellia seed. The influence of various factors on the extraction effect on the rate of polysaccharide was discussed. The result showed that raw material granularity had significant effects on the extraction of polysaccharide, and the contribution rate to the extraction reached to 86.4% though orthogonal experiment and the range analysis and the linearity regression analysis. The optimal conditions for the extraction of polysaccharide were as follows：640W microwave power for 3min extraction duration in combination with stock ratio 1：25 （solid / solvent） and the size of granularity among 80-100 items with one extract time.

关 键 词：油茶饼珀 多糖 微波 提取 回归分析 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]