正丁醇提取油茶饼粕中茶油和茶皂素的研究  

Research on Tea Oil and Tea Saponin Extracted by N-butyl Alcohol from Pressed Camellia Cake

作　　者：易笑生 刘汝宽[2,3] 肖志红[2,3] 吴红[2] 谷政伟 黎继烈[1] 李昌珠[2] 

机构地区：[1]中南林业科技大学,长沙410004 [2]湖南省林业科学院,长沙410004 [3]国家油茶工程技术研究中心,长沙410004

出　　处：《中国粮油学报》2016年第4期67-71,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2011BAD22B04);国家油茶工程技术研究中心开放基金(2014CZ01-1);湖南省科技计划(2014NK3126);湖南省林业科技计划(XLK 201412)

摘　　要：为了充分利用冷榨油茶饼粕,采用正丁醇提取冷榨饼粕中的茶油和茶皂素,对浸提时间、次数、温度以及料液比进行了单因素试验。利用Box-Benhnken试验设计及响应面分析方法进行优化。用气质联用仪对试验提取的茶油和冷榨茶油中的脂肪酸成分进行测量和比较。结果表明,在浸提次数4次、料液比1∶1.36、温度80℃、浸提时间2.57 h条件下,茶油提取率(92.88±1.41)%,茶皂素提取率(43.2±0.94)%。通过气质分析发现,正丁醇提取的茶油和冷榨茶油的化学成分相似,表明正丁醇法提取的茶油能很好的保持茶油原有的品质。In order to make full use of the cold pressed camellia cake, by adopting the tea oil and saponin extracted by n - butyl alcohol from cold pressed camellia cake, the single factor experiment can be conducted for extracting time, times of extracting, temperature and ratio of material to solvent,. Then the Box - Behnken experimental design and response surface methodology were taken on regression analysis. Through gas chromatograph -mass spectrometer analysis, the fatty acid composition in the extracted tea oil and cold pressed tea oil was measured and com- pared. The result showed that under the temperature 80 ℃, with times of extracting being 4, ratio of material to solvent being 1：1.36 and extracting time being 2.57 h, the extraction rates of tea oil and saponin were respectively （92.88±1.41 ）% and （43.2±0.94）%. It was found that through the gas chromatograph -mass spectrometer analysis, chemical compound of tea oil extracted by n - butyl alcohol was similar to that of cold pressed tea oil, which showed the tea oil extracted by n - butyl alcohol could well preserve the original quality of tea oil.

关 键 词：正丁醇 茶油 茶皂素 气质联用 

分 类 号：TQ644.14[化学工程—精细化工]