[目的]为浙江红山茶茶籽饼中茶皂素的开发利用提供帮助.[方法]以浙江红山茶茶籽饼为材料,通过单因素试验和正交试验研究乙醇浓度、温度、时间和液料比对茶皂素提取的影响.[结果]各因素对茶皂素提取的影响大小为乙醇浓度＞提取时间＞液料比＞提取温度；最佳提取工艺条件:乙醇浓度为80％,液料比为3:1 ml/g,提取时间为5h,温度为70℃.[结论]确定了浙江红山茶茶籽饼中茶皂素的最佳提取工艺.%[ Objective] To supply help for extraction of tea saponin from Camellia chekiang-oleosa Hu tea seed cake. [ Method] With Camelli-a chekiang-oleosa Hu tea seed cake as material, the effects of ethanol concentraction, liquid-solid ratio, extraction time and extraction temperature on extraction of tea saponin were studied through single factor test and orthogonal test. [ Result] The effects of various factors on extraction of tea saponin were shown as ethanol concentration > liquid-solid ratio > extraction time > extraction temperature. The optimum technical extraction conditions were as follows; ethanol concentration was 80% , liquid-solid ratio was 3:1, the extraction time was 5 h and the temperature was 70 ℃. [ Conclusion ] The optimum extraction technology of tea saponin from Camellia chekiang-oleosa Hu tea seed cake was confirmed.
展开▼
