响应面优化超声波辅助水酶法提取茶叶籽油工艺  

Optimization of Extraction of Tea Seed Oil with Ultrasonic-assisted Aqueous Enzymatic Methods by Response Surface Methodology

作　　者：王敬敬[1] 麻成金[1,2] 曾巧辉[1] 黄伟[1] 逯与运[1] 黄群[1,2] 向勇平 

机构地区：[1]吉首大学食品科学研究所,吉首416000 [2]吉首大学植物资源保护与利用湖南省高校重点实验室,吉首416000 [3]湖南省古丈县茶叶局,古丈416300

出　　处：《中国食物与营养》2010年第10期53-57,共5页Food and Nutrition in China

基　　金：湖南省科技厅科技计划项目(编号:2009NK3119);湖南省大学生研究性学习和创新性实验计划项目(编号:湘教通(2009)320号)

摘　　要：利用响应面法(RSM)优化超声波辅助水酶法提取茶叶籽油工艺条件,在单因素试验基础上,选取复合酶用量、酶解pH、酶解温度、酶解时间为影响因子,茶叶籽油得率为响应值,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析。结果表明,超声波辅助水酶法提取茶叶籽油工艺优化条件为:高压蒸煮20min,超声处理20min,超声温度60℃,料液比1:5、复合酶用量1.75%,酶解pH4.6,酶解温度44℃,酶解时间6.9h。茶叶籽油得率为29.88%。Response surface methodology（RSM） was applied to optimize the extraction conditions of tea seed oil . Based on single factor experiment, the amount of complex enzymes, enzyme hydrolysis pH, enzyme hydrolysis temperature and reaction time were chosen as influencing factors and the tea seed oil yield was selected as response value. The mathematical model was established by Box-behnken central composite design. The optimum extraction conditions were as follows： high-pressure steaming 20min, treating by ultrasonic wave 20rain, treating temperature 60℃, the ratio of material to liquid 1 ： 5, amount of complex enzymes 1.75%, enzyme hydrolysis pH 4.6, enzyme hydrolysis temperature 44℃ and reaction time 6.9 h. The tea seed oil yield was 29.88%.

关 键 词：茶叶籽油 超声波 水酶法 响应面法 

分 类 号：TS225.16[轻工技术与工程—粮食、油脂及植物蛋白工程]