茶叶籽饼粕中茶皂素提取工艺研究.pdfVIP

230 2008, Vol.29, No.09 食品科学 ※工艺技术 1 , 2 1 1 1 1 , 2 王 武 ，方红美 ，刘京生 ，沈君臣 ，谢慧明 (1. 合肥工业大学生物与食品工程学院，安徽 合肥 230009 ； 2. 合肥工业大学农产品生物化工教育部工程研究中心，安徽 合肥 230009) 摘 要：本实验研究了茶叶籽饼粕中茶皂素的浸出工艺。在分析比较不同提取溶剂提取能力的基础上，选择95% 乙醇为浸出溶剂，考察了浸提温度、浸提时间、液料比和茶叶籽饼粕粉碎粒度等因素对茶皂素得率的影响。正交 试验结果表明，茶皂素提取的较优工艺条件为浸提温度 60 ℃、浸提时间2h 、液料比 13:1、粒度40 目，此时茶 皂素得率为 8.85% ，粗产品茶皂素纯度为54.2% 。 关键词：茶叶籽饼粕；茶皂素；浸提工艺；乙醇 Study on ExtractionTechnology of Saponin from Tea Seed Meal 1,2 1 1 1 1,2 WANG Wu ，FANG Hong-mei ，LIU Jing-sheng ，SHEN Jun-chen ，XIE Hui-ming (1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China； 2. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China) Abstract: According to extraction ability, 95% alcohol was tchose from several solvents as the extraction solvent of saponin from tea seed meal. Effects of four factors on the tea saponin yield were investigated, which are soaking time, soaking temperature, ratio of liquid to solid and particle size of tea seed meal. The results showed that the optimum technological conditions are as follows: soaking temperature 60 ℃, the soaking time 2 hours, ratio of liquid to solid 13:1 and ground particle size 40 meshes.Under the conditions, the tea saponin yield is 8.85%, and its purity in crude product is 54.2%. Key words: tea seed meal ；tea saponin ；extraction technology ； alcohol 中图分类号：TS272.7 文献标识码：A 文章编号： 1002-66