微生物发酵提取油茶粕中糖萜素的研究

Extraction of saccharicterpenin from oil-tea camellia seed meal by microbial fermentation

以生物酶促发酵降解油茶粕的植物组织,再用水提法提取发酵油茶粕中的糖萜素。通过正交实验确定最佳发酵条件为发酵温度30℃、发酵时间4 d、黑曲霉接种量2%,在此条件下糖萜素得率最高为14.9%;在此基础上,优化糖萜素的提取方法,结果表明最佳的水提工艺条件为浸提温度85℃、浸提时间3 h、料液比1∶20、浸提次数2次,在此条件下糖萜素得率为16.9%,与对照组(得率10.4%)相比,糖萜素得率提高了6.5个百分点。

The plant tissue of oil - tea camellia seed meal was degraded by enzymatic fermentation, then saccharicterpenin was extracted from the fermented oil - tea camellia seed meal by water. The optimal fermentation conditions were determined by orthogonal experiment as follows：fermentation temperature 30℃, fermentation time 4 d, inoculation amount of Aspergillus niger 2%. Under these conditions, the yield of saccharicterpenin reached 14.9%. Based on the optimal fermentation conditions, the extraction conditions of saccharicterpenin were optimized as follows ： extraction temperature 85 ℃, extraction time 3 h, ratio of material to liquid 1 ： 20 and extraction times twice. Under these conditions, the yield of saccharicterpenin was 16.9% ,which increased by 6.5 percentage points compared with the control group（ 10.4% ）.