油茶饼中茶皂素的分离及生物活性的研究

Isolation and Biological Activity of Tea Saponin in Camellia Cake

以油茶饼为原料,研究油茶饼中茶皂素的分离工艺,并对茶皂素生物活性进行初步研究。采用乙醇提取法提取荼皂素,以大孔树脂D101进行分离,得出大孔树脂D101对荼皂素较适吸附条件:上样液茶皂素浓度9.28 mg·mL^(-1),上样流速2 BV·h^(-1),样液pH 7;较适洗脱条件:洗脱流速3 BV·h^(-1),洗脱剂乙醇体积分数为65%。此工艺获得茶皂素的纯度为60.14%。进一步研究茶皂素的杀菌抗菌、杀虫驱虫和对鱼类的毒性的作用,发现茶皂素浓度为10.24 mg·L^(-1)时对大肠杆菌有抑制作用;茶皂素浓度为0.2 mg·mL^(-1)时能杀死蚯蚓;茶皂素浓度为7.80 mg·L^(-1)对鲫鱼有毒杀作用。

The separation process and function of tea saponin extracted from camellia cake has been studied in the paper. Ethanol extraction method was applied to extract the tea saponin; tea saponin was separated by macroporous resin D101. The optimized extraction conditions of tea saponin produced by macroporous resin D101 were as follows ： tea saponin concentration 9.28 mg · mL ^- 1, sample flow rate 2 BV · h ^- 1, pH 7 ; the appropriate elution conditions were as follows： eluant flow rate of 3 BV · h^-1, eluting with 65% ethanol concentration. On the optimized conditions, the purity of total tea saponins could reach 60.14%. Functional studies of tea saponin showed that Escherichia coil was restrained when the content of tea saponin was 10.24 mg · mL^-1 ; earthworm were killed at the 0.2 mg · mL^-1 of tea saponin. It had poison effect on carp at the 7.80 mg· L^-1 of tea saponin.