响应面优化茶叶籽淀粉提取工艺及其性质研究

采用响应面Box-Behnken分析法优化茶叶籽淀粉提取工艺,并对其理化性质和形态结构进行表征。以茶叶籽淀粉提取率为指标,考察超声功率、超声时间、液料比及超声温度对茶叶籽淀粉提取率的影响。在单因素试验的基础上,采用三因素三水平的响应曲面分析法确定茶叶籽淀粉提取工艺。结果表明茶叶籽淀粉最佳提取工艺为:茶叶籽粉处理量10g、超声功率120W、超声温度50℃,超声时间30min、液料比6∶1(ml/g),在此条件下茶叶籽淀粉提取率达到98.28%,比传统的水提法提高了16.35%。在最优条件下提取的茶叶籽淀粉蛋白质含量为0.54%,灰分0.17%,溶解力22.19%,膨胀力40.75%;SEM图像表明,茶叶籽淀粉颗粒呈规则的球形,平均粒度大小为1718nm;红外光谱分析发现,茶叶籽淀粉处于缔合状态的氢键较多。

茶叶籽淀粉的研究现状与展望

茶叶籽淀粉是茶叶籽仁主要组成成分,其仁中淀粉质量分数高达15%～20%,具有重要的食用及药用价值,受到国内外研究学者的广泛关注。本文简述了茶叶籽淀粉的提取工艺、理化特性、应用功能和茶叶籽淀粉产业研究的现状,以期为我国富含茶叶籽副产物开发利用提供一定的参考。

茶叶籽仁水浆静置发酵分层生产茶叶籽油及淀粉

茶叶籽油贮藏在茶叶籽油脂体内,茶叶籽油脂体具有明显的边界膜,因此将茶叶籽油脂体从茶叶籽仁水浆中分离出来是完全可能的,利用茶叶籽仁水浆静置发酵分层现象可以实现茶叶籽油脂体的有效分离。茶叶籽仁水浆静置发酵分层现象表现为:茶叶籽仁在适宜温度条件下充分自然发酵后,发酵液自然分离为3层;上层为茶叶籽油脂体、中层为茶皂甙溶液、底层为茶叶籽淀粉;经过两次发酵,上层茶叶籽油脂体的纯度可达到95%。将纯化的茶叶籽油脂体进行加热处理,可以生产出高质量的茶叶籽毛油。利用茶叶籽仁水浆静置发酵分层现象可使茶叶籽毛油产率达16%、淀粉产率达8%;并且有效避免了茶叶籽中其他成分对茶叶籽油的污染与吸附作用,大幅度简化了茶叶籽毛油的后续精炼工作。

New Process for Extracting Oil and Starch from Tea Seeds

A new process for extracting oil and starch from tea seed was introduced. The new process included one special link compared with all of the processes used now for tea seed oil and starch production. The link was static fermentation by which oil bodies and starch were separated naturally from tea seeds. By the process, tea seed oil and starch which were in conformity with government standards about edible oil and starch were successfully produced with 16% and 8% of production rate, respectively. The new process has many advantages, such as more simple equipments, lower production cost and whole natural products, etc..