摘要
以脱脂油茶籽粕为原料,研究从油茶籽粕中提取茶多糖的优化工艺,对提取工艺中液料比、乙醇浓度、浸提温度和浸提时间分别进行了单因素实验,以考察各单因素对茶多糖得率的影响。在单因素实验的基础上利用4因素3水平的响应面法(RSM)建立二次回归模型,对4个因素进行优化组合,并对因素和因素间交互作用进行方差分析和响应面分析,从而确定从油茶籽粕中提取茶多糖的最佳工艺条件为液料比11:1、乙醇浓度60%、浸提温度55℃,浸提时间2 h。验证实验茶多糖实际得率为7.43%。最后,简要总结了提取出的粗茶多糖的分离纯化方法。工艺优化后茶多糖得率高、安全可靠、生产操作方便,为工业上茶籽多糖的提取提供了一定的理论参考。
Using the degreased camellia seed meal as raw material, the extracting process of tea polysaccharide from the camellia seed meal was studied, the experiments were carried out to test the yield of tea polysaccharide affected by different factors which including the ratio of liquid to material, concentration of ethanol, extraction temperature and time. Then, on the basis of single factor experiments, the quadratic regression model was established by 4-variable 3-level RSM to optimize the four factors. At the same time, ANOVA and RSM analysis about the different factors and interaction between them was also tested. The optimal conditions to extract tea polysaccharide from the camellia seed meal were as follows the ratio of liquid to material was 11：1, the concentration of ethanol was 60%, the extraction temperature was 55℃ and the extraction time was 2 h, at this point, the confirmatory experiment showed that the extraction yield of tea polysaccharide was 7.43%. At last, the separation and purification methods of crude tea polysaccharide were summarized in briefly. After optimization, the yield of tea polysaccharide was high, the technology was safe, reliable and convenient, and it provided the theoretical basis for the development and application of tea polysaccharide in food industry to some extent.
出处
《食品科技》
CAS
北大核心
2015年第4期250-255,262,共7页
Food Science and Technology
基金
国家公益性科技支撑计划项目(201313012-03)
关键词
油茶籽粕
茶多糖
优化
提取工艺
响应面
camellia seed meal
tea polysaccharide
optimization
extracting process
RSM
