[Objective]This experiment was conducted to study the acetone extraction technology for extracting polyphenols from oil-tea (Camellia oleifera L.) seed cake to provide technical references for extracting, testing and exploiting polyphenol from oil-tea seed cake. [ Method ]Single factor experiment and orthogonal test design were used to extract polyphenols from oil-tea seed cake using acetone, following which the optimum extracting technique was discussed in terms of the following four elements:extraction time, extraction temperature, extract concentration and material/liquid ratio. [Result]Comprehensively considering the cost and extraction efficiency, extracting time of 0.5 h, extracting temperature of 50℃, extract concentration of 60% and material/liquid ratio of 1:15 were recorded as the best extracting condition to get the best extracting effects. [Conclusion]Extraction ratio of polyphenol attained (3.217±0.153)% by adopting the optimized acetone extracting technology, which was suitable to use in case of limited raw materials and highly pure products.%[目的]研究油茶籽饼多酚丙酮提取工艺,为油茶多酚的提取、检测及开发利用提供技术参考.[方法]以油茶籽饼粉为原料、丙酮为提取液,采用单因素试验和正交试验设计,从料液比、提取液浓度、提取温度及提取时间等4个因素探讨油茶籽饼多酚的最佳提取工艺.[结果]综合考虑成本及提取效率,采用料液比1:15、提取液浓度60％、提取温度50C、提取时间0.5 h,可达到最佳提取效果.[结论]利用优化后的丙酮提取工艺提取油茶籽饼多酚,多酚提取率高达(3.217±0.153)％,适宜在产品纯度要求较高、原料来源较紧张的情况下使用.
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