摘要
对沉淀法制取茶皂素的工艺进行了优化。结果表明沉淀反应的最佳工艺条件为:反应温度为室温、沉淀剂加入量为茶粕原料的16%、反应时间3h;皂素释放液采用真空抽滤分离,滤饼用热水洗涤1次,释放反应最佳条件为:选用碳酸氢铵作皂素释放剂、反应温度70℃、按化学平衡反应率为50%添加碳酸氢铵量、反应时间为2.5h。该方法可减少茶皂素浓缩能耗,降低生产成本。
Theasaponin was prepared by sedimentation in this paper, The result showed that the best deposit conditions were as follows: room temperature, 3 h and 16% of CaO, Decompounding solution was filtrated under vacuum and the filter cake was washed with hot water, For decompounding the theasaponin, the best reagent, reaction temperature and time were NH4HCO3, 70℃, and 2.5 h, respectively, This method could reduce energy consumption as well as the production cost.
出处
《现代食品科技》
EI
CAS
2008年第6期571-574,共4页
Modern Food Science and Technology
关键词
茶皂素
沉淀
释放
theasaponin
sedimentation
decompose