油茶果成熟过程茶皂素含量分布状况  

Tea saponin contents distribution in maturation process of camellia fruit

作　　者：李好[1,2] 方学智[1] 钟海雁[2] 费学谦[1] 罗凡[1] 

机构地区：[1]中国林业科学研究院亚热带林业研究所,浙江富阳311400 [2]中南林业科技大学食品与工程学院,湖南长沙410004

出　　处：《粮食与油脂》2013年第9期24-26,共3页Cereals & Oils

基　　金：国家"十一五"科技支撑计划项目(2009BADB1B03);国家自然科学基金(31070612)

摘　　要：分别采用索氏浸提法和超声波浸提法,测定成熟未期油茶果中茶皂素含量;通过验证和比较实验表明,超声波浸提法提取油茶果中茶皂素较优。经研究得出,随油茶果成熟过程,其茶皂素含量呈先增长、后下降,油茶果各部位茶皂素含量分布:籽仁>果蒲>籽壳;成熟末期籽仁、果蒲、籽壳中茶皂素含量分别为15.85%、9.66%和4.32%。using soxhlet extraction and ultrasonic extraction, seed kernel saponin contents in the process of maturity were measured. Through verification and comparison tests, ultrasonic extraction of camellia tea saponin is better. With matury, tea saponin content increased first and then decreased, distribution of camellia fruit tea saponin in various parts during ripening were： kernels〉fruit shell〉seed shell, saponin contents of seed kernels, fruit shell and seeds shell were 15.85% ,9.66% and 4.32% in late maturation, respectively.

关 键 词：油茶果 茶皂素 表面活性剂 

分 类 号：TQ423.2[化学工程]