响应面分析法优化油茶饼粕中茶皂素的提取工艺  

Optimization of extraction technology of tea saponin from oil-tea camellia meal by response suface methodology

作　　者：杜晓静[1] 梁浩[1,2] DU Xiao-jing;LIANG Hao

机构地区：[1]铜仁职业技术学院药学院,贵州铜仁554300 [2]国家民委中兽药重点开放实验室,贵州铜仁554300

出　　处：《饲料研究》2024年第21期98-103,共6页Feed Research

基　　金：贵州省科技支撑计划项目(项目编号:黔科合支撑[2022]141号);贵州省高等学校中药现代提取分离纯化关键技术开发与应用创新团队(项目编号:黔教技[2023]097号);铜仁市科技计划项目(项目编号:铜市科研[2024]36号)。

摘　　要：试验以油茶饼粕为原料,采用内部沸腾法提取茶皂素。以提高油茶饼粕中茶皂素的提取率为优化目标,通过单因素试验并结合Plackett-Burman(PB)试验,得到3个对茶皂素提取率有显著影响的关键因素:解吸剂浓度、解吸剂用量及提取时间。依据Box-Behnken(BBD)中心组合设计原理,分析和评价3个主要因素对茶皂素提取率的影响。结果显示,解吸剂乙醇浓度为85%、解吸剂用量为25 mL、解吸时间为30 min、提取剂液料比为10 mL/g、提取时间为15 min、提取温度为90℃时,茶皂素的理论提取率可达到15.19%。在最佳工艺条件下进行验证试验,茶皂素的实际提取率为15.11%,与模型预测理论值的相对误差为-0.53%。研究表明,试验提取工艺切实可行,可为油茶饼粕的综合开发利用提供参考。The experiment used oil-tea camellia meal as the raw material and extracted saponins using the inner ebullition method.To improve the extraction rate of tea saponin from oil-tea camellia meal,through the single factor test combined with the Plackett-Burman(PB)test,three key factors that significantly affected the extraction rate of tea saponin were obtained:The concentration and dosage of desorption agent,the time of extraction.Then,according to the Box-Behnken(BBD)central combination design principle,the effects of three main factors on the extraction rate of tea saponin were analyzed and evaluated.This study indicated that the theoretical extraction rate of tea saponin could reach 15.19%,when the concentration of ethanol was 85%,the amount of desorption was 25 mL,the desorption time was 30 min,the solidliquid ratio was 10 mL/g,the extraction time was 15 min,and the extraction temperature at 90℃.The actual extraction yield of tea saponin was 15.11%,the relative error between the extraction yield and the theoretical value predicted by the model was-0.53%.The study indicates that the extraction process established in this experiment is feasible and can provide theoretical reference for the comprehensive development and utilization of oil-tea camellia meal.

关 键 词：油茶饼粕 茶皂素 内部沸腾法 PLACKETT-BURMAN设计 

分 类 号：S816.7[农业科学—饲料科学]