超声波辅助乙醇提取油茶饼粕中茶皂素的工艺研究  

Study on Ultrasonic Assisted Ethanol Extraction of Tea Saponin

作　　者：赵文净[1,2] 吴明霞[1] 蔡烈伟 ZHAO Wenjing;WU Mingxia;CAI Liewei(Ningde Normal University,Ningde 352100,China;The Tea Sensory Evaluation Research Center of Ningde Normal University,Ningde 352100,China)

机构地区：[1]宁德师范学院,福建宁德352100 [2]宁德师范学院茶叶审评中心,福建宁德352100

出　　处：《中国茶叶》2022年第5期49-53,共5页China Tea

基　　金：宁德市科技计划项目(20170047);宁德师范学院科研发展基金(2019FZ03)。

摘　　要：试验采用超声波辅助乙醇提取脱脂油茶饼粕中的茶皂素,以茶皂素提取率为考核指标,通过单因素试验和正交试验,优化超声波辅助乙醇提取茶皂素的最佳工艺条件为:固液比1∶7,超声波功率为总功率的90%,提取温度45℃,超声时间55 min,在此条件下,茶皂素的提取率可达7.48%。In this experiment,ultrasonic-assisted ethanol extraction was used to extract tea saponin from defatted camellia cake.With the extraction rate of tea saponin as the evaluation index,the optimum conditions for ultrasonic-assisted ethanol extraction of tea saponin were optimized by single factor experiment and orthogonal experiment as follows:the solid-liquid ratio was 1∶7,ultrasonic power was 90%of the total power,extraction temperature was 45°C,ultrasonic time was 55 min.Under these conditions,the extraction rate of tea saponin could reach 7.48%.

关 键 词：超声波 乙醇 提取 油茶饼粕 茶皂素 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]