超声协同酶法对油茶饼粕多糖提取工艺的研究

Study on extraction technology of polysaccharide in Camellia oleifera cake by ultrasonic cooperated with protease

目的:优化油茶饼粕多糖提取工艺,为大规模工业化生产提供参考。方法:以湖南常德地方油茶品种(饼粕)为试材,进行了影响多糖提取得率的10个单因素实验,采用主成分分析选取影响多糖提取得率的4个主要单因素,进行4因素3水平正交实验。结果:得出油茶饼粕多糖提取的最佳工艺参数为:3.0 h酶反应时间、1∶30(g/m L)料液比、2.0 h超声提取时间、85℃提取温度;结合其余六个较优单因素实验条件(6个月贮藏期、90目油茶饼粕粉末、3.0%酶浓度、1000 W超声功率、提取3次、75%乙醇沉淀)进行5次平行验证实验,得到油茶饼粕多糖的实际提取得率为7.12%±0.20%。结论:该工艺操作简单、便捷快速、效率和提取得率高,为今后工业化生产提供了有效的参考标准,为广泛开发油茶饼粕中多糖资源提供了良好的参考价值。

Objective： To optimize the extraction process of polysaccharide from Camellia oleifera cake,it provides reference for large-scale industrial production.Method： 10 single factors experiment were carried out on the polysaccharide extraction of oil tea cake from Hunan Changde local Camellia oleifera（ Cake） varieties. Principal component analysis was used to select the 4main single factors of affecting the extraction yield of polysaccharides,and 4 factors and 3 levels orthogonal tests were carried out.Result： The optimum extraction process of polysaccharide from Camellia oleifera cake was obtained： 3.0 h enzyme reaction time,1∶ 30（ g/m L） material to liquid ratio,2.0 h ultrasonic extraction time,85 ℃ extraction temperature.Combined with the other six optimal single factor experimental conditions（ 6 month storage period,90 mesh camellia cake powder,3% enzyme concentration,1000 W ultrasonic power,3 times of extraction,75% ethanol precipitation）,5 parallel validation experiments were performed.The extraction yield of camellia cake polysaccharide was 7.12% ± 0.20% under this condition.Conclusion： The process is simple to operate,convenient and fast,efficiency and yields are high.It provides an effective reference standard for industrial production in the future,It provides a good reference value for the development of polysaccharide resources in Camellia oleifera cake.