二次通用旋转组合设计优化茶皂素的提取工艺  

Optimization of the Extraction Process of Tea Saponin by Quadratic General Rotary Unitized Design

作　　者：聂芸[1] 周倩[1] 屈晓清[1] 李晋丽[1] 丁之恩[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,硕士研究生安徽合肥230036

出　　处：《食品与发酵工业》2010年第12期190-194,199,共6页Food and Fermentation Industries

基　　金：科技部"部分食用植物油脂加工关键技术及资源综合利用"项目(2009GJC30030)

摘　　要：以油茶饼为原料,甲醇为提取剂,采用二次通用旋转组合设计试验,对超声波辅助提取工艺进行优化,在单因素基础上,选定料液比、提取温度和提取时间为试验因素,以茶皂素提取效率为目标建立回归数学模型,通过对试验结果进行方差分析及对数学模型进行优化得到茶皂素的优化提取条件。试验结果表明:料液比1∶9(g∶mL)、超声温度50℃、超声提取时间57 min为超声波辅助提取茶皂素的最佳工艺条件,此条件下茶皂素提取效率可达到80.89%。Based on the cake of camellia oleifera seeds as raw materials,the methanol as extraction agents,use quadratic general rotary unitized experimental design to optimize the process of ultrasonic-assisted extraction.Based on the single factor,solid-liquid ratio,extracting temperature and the time were selected as the test elements.The regression mathematics model with extraction efficiency of tea saponin as the target was established.The optimization extraction conditions was achieved through the results of variance analysis and mathematical model optimization.The results showed that the best condition for the ultrasonic-assisted extraction of the tea saponin is;solid-liquid ratio 1:9,temperature 50℃,extracting for 57mins.Under this condition,the tea saponin extraction efficiency can reach to 80.89%.

关 键 词：茶皂素 二次通用旋转组合设计 超声辅助提取 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]