发酵法降解油茶粕中茶皂素工艺条件优化  

Optimization of Process Conditions of Tea Saponin Degradation by Fermentation

作　　者：丁丽霞[1] 黎继烈[1] 钟海雁[2] 

机构地区：[1]中南林业科技大学生命科学与技术学院教育部经济林培育与保护重点实验室,长沙410004 [2]中南林业科技大学食品学院,长沙410004

出　　处：《中国食品学报》2012年第6期71-79,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家"十一五"科技支撑项目(2009BADB1B10);湖南省生物学重点学科建设项目资助

摘　　要：以油茶粕为原料,以茶皂素含量为指标,利用黑曲霉固态发酵降解茶皂素。通过单因素实验确定初始含水量70%,发酵时间84h,添加0.01mol/LHCl溶液4mL,发酵温度33℃,接种量10~7个单孢子/mL,在此条件下茶皂素含量由20.38%降低为3.06%。通过响应面实验对初始含水量、发酵温度、pH、发酵时间4个因素进行优化,其最佳工艺条件为发酵温度34.5℃,初始含水量70%,发酵时间84h,pH4.35,其它条件不变,茶皂素含量为2.04%,降解率达到89.99%。With oil-tea-dregs as raw material,with tea saponin content as the norm,we used Aspergillus niger degradating tea saponin by solid-state fermentation.Through the single factor experiment,we determined the initial moisture content 70%,fermentation time 84 h,initial add 0.01 mol/L 4 mL,HCl solution,fermentation temperature 33 ℃,inoculation quantity 10~7 single spore/mL.tea saponin content decreased to 3.06% by 20.38% in these conditions;Further by the response surface experiment we studied the initial water content,fermentation temperature,pH,fermentation time.Through the analysis tea saponin content was 2.04%,degradation rate was 89.99% with the final optimum technological conditions is fermentation temperature 34.5 ℃,the initial moisture 70 percent,fermentation time 84 h,and pH 4.35,other conditions remained unchanged.

关 键 词：茶皂素 黑曲霉 固态发酵 降解 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]