红茶菌发酵精制茶皂素的工艺研究

Study of Tea Saponin Purification by Kombucha Fermentation

采用红茶菌发酵结合乙醇提取的方式精制茶籽饼粕中的茶皂素。设计正交实验,考察培养方式、发酵时间、种子液量和发酵液浓度等四个因素对茶皂素沉淀量的影响。结果表明,影响茶皂素沉淀量的顺序为发酵液浓度>发酵时间>种子液量>培养方式。在本研究中,A1(摇床培养)、B2(发酵48h)、C3(种子液量30 m L)和D3(发酵液浓度12%)的条件下可以获得最多的茶皂素絮凝沉淀。精制后的茶皂素与茶皂素粗品经定性和品质比较后发现,红茶菌发酵不会改变茶皂素的性质。结合正交获得的最佳发酵条件和80%乙醇提取,可获得纯度为85%左右的茶皂素。

Kombucha fermentation and ethanol extraction were used for purifying tea saponin. An orthogonal experimental was designed to investigate the impact on percipitation capacity of tea saponin in terms of cultivation method, fermentation time, seed solution amount and fermentation solution concentration. The results show that the degree of influence over precipitation capacity of tea saponin is as follows： fermentation solution concentration 〉 fermentation time 〉 seed solution amount 〉 cultivation method. In this research, shaking cultivation, fermenting 48 h, adding 30 mL kombucha solution and 12% tea fermentation solution concentration obtained the highest precipitation amount. And fermentation would not alter the quality of tea saponin.The tea saponin precipitated from the optimum fermentation condition could reach as about 85% by 80% ethyl alcohol extraction.