南山茶茶籽多酚的提取及测定  

Extraction and Determination of Polyphenols from Camellia Semiserrata Seed Cake

作　　者：汪跃华[1] 孟祥春[2] 林银凤[1] 温玉辉[1] 黎盛斌[1] 董华强[1] 

机构地区：[1]佛山科学技术学院食品系,广东佛山528000 [2]广东省农业科学院果树研究所,广东广州510640

出　　处：《安徽农业科学》2011年第1期118-119,共2页Journal of Anhui Agricultural Sciences

基　　金：广东省科技厅项目(2009B020201011)

摘　　要：[目的]研究南山茶籽饼粕中多酚类物质的提取及测定。[方法]采用L9(34)正交试验设计,研究了不同的料液比、提取时间、乙醇浓度和提取温度对多酚提取率的影响。[结果]最优浸提南山茶籽饼粕多酚工艺条件为:40%乙醇浓度、提取时间2h、提取温度65℃、料液比1∶25。该条件下的多酚含量达到了3.5%,对植物病原真菌(炭疽菌)菌丝生长具有明显的抑制作用。[结论]该研究为南山茶籽饼粕的开发利用提供了理论依据。[Objective]The aim was to study the extraction and determination of polyphenols in Camellia semiserrata seed cake.[Method]The orthogonal experimental design method L9（34） was adopted to study the impacts of different solid-liquid ratio,extraction time,alcohol concentration and extraction temperature on extraction rate of polyphenols.[Result]The results showed thai the optimum extraction conditions were as follows： 40% ethanol concentration,extraction time 2 h,extraction temperature 65 ℃,solid-liquid ratio 1∶25 and the content of polyphenol reached 3.5% and the polyphenols of Camellia semiserrata seed cake significantly inhibited the growth of plant pathogenic anthracnose hypha.

关 键 词：南山茶 多酚 正交试验 抑制作用 

分 类 号：S571.1[农业科学—茶叶生产加工]