浙江红山茶茶籽饼中茶皂素提取工艺研究

Study on the Extraction Technology of Tea Saponin from Camellia chekiang-oleosa Hu Tea Seed Cake

[目的]为浙江红山茶茶籽饼中茶皂素的开发利用提供帮助。[方法]以浙江红山茶茶籽饼为材料,通过单因素试验和正交试验研究乙醇浓度、温度、时间和液料比对茶皂素提取的影响。[结果]各因素对茶皂素提取的影响大小为乙醇浓度>提取时间>液料比>提取温度;最佳提取工艺条件:乙醇浓度为80%,液料比为3∶1 ml/g,提取时间为5 h,温度为70℃。[结论]确定了浙江红山茶茶籽饼中茶皂素的最佳提取工艺。

[Objective] To supply help for extraction of tea saponin from Camellia chekiang-oleosa Hu tea seed cake.[Method] With Camellia chekiang-oleosa Hu tea seed cake as material,the effects of ethanol concentraction,liquid-solid ratio,extraction time and extraction temperature on extraction of tea saponin were studied through single factor test and orthogonal test.[Result] The effects of various factors on extraction of tea saponin were shown as ethanol concentration liquid-solid ratio extraction timeextraction temperature.The optimum technical extraction conditions were as follows： ethanol concentration was 80%,liquid-solid ratio was 3∶ 1,the extraction time was 5 h and the temperature was 70 ℃.[Conclusion] The optimum extraction technology of tea saponin from Camellia chekiang-oleosa Hu tea seed cake was confirmed.