微波预处理复合酶法浸提茶皂素工艺条件研究  

Study on Extraction Technology of Tea Saponin from Microwave Pretreatment Camellia Oleifera Powder by Complex Enzyme

作　　者：胡福田[1] 周红军[1] 徐华[1] 周新华[1] 戴修纯 HU Fu-tian;ZHOU Hong-jun;XU Hua;ZHOU Xin-hua;DAI Xiu-chun(College of Chemistry and Chemical Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Academy of Agricultural Sciences,Guangzhou 510308,China)

机构地区：[1]仲恺农业工程学院化学化工学院,广东广州510225 [2]广州市农业科学研究院,广东广州510308

出　　处：《广州化学》2018年第5期18-23,共6页Guangzhou Chemistry

基　　金：广东省科技计划项目(2014A020208127;2017A04045053);广东省农业厅科技计划项目(2017LM4177)

摘　　要：以油茶饼粕为原材料,采用微波预处理复合酶法,通过单因素试验研究了液固比、温度、时间、pH值和复合酶用量对油茶饼粕中茶皂素提取率的影响,采用正交试验确定最佳提取工艺条件。结果表明在时间为1.5 h、液固比为9∶1、pH值为6、浸提温度为55℃、复合酶用量为0.45%的条件下,茶皂素的提取率为13.35%,产品纯度为58.47%。This paper studied the effects of liquid-solid ratio, temperature, extraction time, pH value and complex enzyme dosage on the extraction rate of tea saponin from the microwave pretreatment Camellia oleifera powder by using single factor experiment with the cake of Camellia oleifera seeds as the raw materials, and orthogonal test was used to determine the optimal extraction process conditions. The results showed that the extraction ratio of tea saponin could reach up to 13.35%, and the purity of tea saponin could reach up to 58.47% when the liquid-solid ratio was 9∶1, extracting temperature of 55℃, extraction time of 1.5 h, pH value of 6.5 and complex enzyme dosage of 0.45%.

关 键 词：油茶饼粕 茶皂素 复合酶 微波 

分 类 号：TQ946[化学工程]