响应面法优化提取油茶果壳中茶皂素  

Optimization of Extraction of Tea Saponin from Camellia Seed Shellby Response Surface Methodology

作　　者：郭永生 吴静[1] 顾震[1] 谢传奇 吴磊[1] 熊伟[1] GUO Yongsheng;WU Jing;GU Zhen;XIE Chuanqi;WU Lei;XIONG Wei(Institute of Applied Chemistry,Jiangxi Academy of Sciences,Nanchang 330096)

机构地区：[1]江西省科学院应用化学研究所,南昌330096

出　　处：《食品工业》2023年第11期46-50,共5页The Food Industry

基　　金：国家自然科学基金(项目编号:32260250);江西省科学院重大产业技术攻关专项(项目编号:2021YSBG10001);江西省科学院包干制项目(项目编号:2023YSBG22026)。

摘　　要：为提高油茶加工剩余产物油茶果壳的利用效率,采用响应面方法对果壳中茶皂素的提取参数进行优化。以乙醇体积分数、温度、料液比及时间为自变量,以茶皂素得率为响应值,进行响应面分析。结果表明,油茶果壳茶皂素的最佳提取条件为提取温度75℃、提取时间75 min、乙醇体积分数75%和料液比1︰13(g/mL),此时茶皂素提取率达到最高,茶皂素平均得率为10.32%。The process parameters of extraction of tea saponin from Camellia seed shell were investigated by response surface methodology,to improve the usage of camellia oleifera processing residues.The study was carried out with ethanol concentration,feed-to-liquid ratio,extraction temperature and time as independent variables and the yield of tea saponin as response values.The results showed that the optimum extraction process parameters for tea saponin were temperature of 75℃,extraction time of 75 min,ethanol concentration of 75%,and feed-to-liquid ratio of 1︰13(g/mL),and maximum yield was 10.32%.

关 键 词：响应面 油茶果壳 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]