茶叶籽油及茶皂素复合提取工艺研究

Optimizing Technique of Extracting Tea Seed Oil by Aqueous Enzymatic Method with Pectinase

采用果胶酶开展水酶法提取茶叶籽油及茶皂素工艺研究,单因素实验探索酶量、作用温度、作用时间、料液比等对油得率及副产物茶皂素得率的影响;在此基础上开展中心组合试验,进行响应面分析对提取工艺进行优化。结果表明:回归方程为R=-61.384+0.719A+2.994B+4.829C+3.475D+0.015AB+0.075AD+0.045BC+0.065BD-0.122A2-0.040B2-0.913C2-0.663D2;最佳工艺条件为酶解温度45℃、酶解时间3.8 h、料液比1∶5.3(g∶mL)、果胶酶添加量7.3 mL(0.2%),验证试验茶叶籽油得率为27.0%,为茶叶籽资源开发提供了基础资料。

With response surface methodology, the research of aqueous enzymatic extraction of tea-seed oil was performed with pectinase. The results showed that the mathematic model was R=-61.384＋O.719A＋2.994B＋4.829C＋ 3.475D＋0.015.4 B＋0.075A D＋0.045BC＋0.065BD-0. 122/t 2-0.040B2-0.913 C2-0.663D2; The optimal extraction parameters were pectinase dose 7.3 mL, solid/liquid 1 ： 5.3, extraction temperature 45 ℃ and extraction time 3.8 h. Under the conditions above, the oil yield ratio reached 27.0%. In addition, the tea saponin yield ratio was as high as 9.4%.