油茶籽壳中多糖和原花青素的超声波提取工艺

Study on Ultrasonic Extraction Technology of Polysaccharides and Proanthocyanidins from Tea (Camellia oleifera) Seed Shell

采用超声波浸提法从油茶籽壳中提取多糖和原花青素,对影响综合提取的参数进行了研究,结果表明:超声功率、料液比、乙醇浓度、浸提温度、超声时间对综合提取效果均有显著影响;并确定了较佳提取条件为:超声功率400 W,料液比1∶70(g∶mL),乙醇体积分数40%,浸提温度60℃,超声时间30 min。此条件下,多糖和原花青素的提取率分别为0.27%和2.09%。

Ultrasonic extraction was adopted to extract polysaccharides and proanthocyanidins from tea（Camellia oleifera Abel） seed shell, and the parameters which affected on the integrated extraction were studied. Results showed that the effect of ultrasonic power, ratio of solid to solution, ethanol concentration, extraction temperature, extraction time on the integrated extraction were remarkable, and the optimum extraction conditions were confirmed, as follows： the power of ultrasonic wave 400 w, the ratio of solid to solution 1 g： 70 mL, 40% ethanol as solvent, extraction temperature 60℃ , extraction time of ultrasonic wave 30 min. Under this condition, the yield of polysaccharides and proanthocyanidins were 0.27% and 2.09% ,respectively.