油茶籽饼多酚丙酮提取工艺研究

Extraction of polyphenols from oil-tea(Camellia oleifera L.) seed cake using acetone solvent

【目的】研究油茶籽饼多酚丙酮提取工艺,为油茶多酚的提取、检测及开发利用提供技术参考。【方法】以油茶籽饼粉为原料、丙酮为提取液,采用单因素试验和正交试验设计,从料液比、提取液浓度、提取温度及提取时间等4个因素探讨油茶籽饼多酚的最佳提取工艺。【结果】综合考虑成本及提取效率,采用料液比1:15、提取液浓度60%、提取温度50℃、提取时间0.5h,可达到最佳提取效果。【结论】利用优化后的丙酮提取工艺提取油茶籽饼多酚,多酚提取率高达(3.217±0.153)%,适宜在产品纯度要求较高、原料来源较紧张的情况下使用。

[Objective]This experiment was conducted to study the acetone extraction technology for extracting polyphenols from oil-tea（Camellia oleifera L.） seed cake to provide technical references for extracting,testing and exploiting polyphenol from oil-tea seed cake.[Method]Single factor experiment and orthogonal test design were used to extract polyphenols from oil-tea seed cake using acetone,following which the optimum extracting technique was discussed in terms of the following four elements：extraction time,extraction temperature,extract concentration and material/liquid ratio.[Result]Comprehensively considering the cost and extraction efficiency,extracting time of 0.5 h,extracting temperature of 50℃,extract concentration of 60% and material/liquid ratio of 1：15 were recorded as the best extracting condition to get the best extracting effects.[Conclusion]Extraction ratio of polyphenol attained（3.217±0.153）% by adopting the optimized acetone extracting technology,which was suitable to use in case of limited raw materials and highly pure products.