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%。
According to extraction ability, 95% alcohol was tchose from several solvents as the extraction solvent ofsaponin 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 arc 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%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第9期230-233,共4页
Food Science
基金
安徽高校省级自然科学研究重点项目(2006KJ063A)
关键词
茶叶籽饼粕
茶皂素
浸提工艺
乙醇
tea seed meal： tea saponin： extraction technology： alcohol
