超声波法提取茶皂素的工艺研究

Technological study on ultrasonic extraction of tea saponin

以脱壳油茶饼粕为原料,利用超声波提取茶皂素的工艺过程,分别考察超声波功率、超声波提取时间、乙醇浓度、料液比及溶液温度对提取率的影响。研究得出较佳的工艺参数为:超声频率为20kHz,超声提取时间为20m in,乙醇浓度为80%,料液比为1∶4,超声功率为800W,提取溶液温度为50℃,该条件下茶皂素提取率为96.1%。同时将超声波法与水浸提法和乙醇溶液浸提法进行比较,结果表明采用超声波法缩短了提取茶皂素的时间,降低了能耗,同时也提高了茶皂素的得率。

The use of ultrasonic process was investigated for extraction of saponin from tea cake under different conditions. Influences of ultrasonic power, ultrasonic treatment time, ratio of material to liquid, solution temperature and ethanol concentration on saponin yield were studied. Preliminary investigations on technological Fondifions of ultrasonic extraction showed that the optimal technological parameters were 20kHz for ultrasonic frequency, 20rain for treatment time, 80% ethanol concentration, ratio of material to liquid of 1： 4, 800W power, 50℃ for solution temperature, and the highest of tea saponin reached 96.1% . The water extraction process and the ethanol extraction process were compared with ultrasonic extraction process. The result showed that the ultrasonic process effectively decreased extraction time and energy consumption, and enhanced the yield of tea saponin.