超声辅助乙醇提取油茶籽饼多酚工艺的优化

目的]优化超声辅助乙醇提取油茶籽饼多酚的工艺条件,为油茶多酚的提取、检测及利用提供技术参考.方法]以油茶籽饼粉为原料、乙醇为提取液、超声波为辅助手段,采用单因素试验及正交试验设计,从超声强度,提取时间、提取温度、乙醇浓度及料液比等5个方面,对超声辅助乙醇提取油茶籽饼多酚工艺进行优化.结果]综合考虑生产成本及提取效率,超声辅助乙醇提取油茶籽饼多酚的最佳工艺参数为:超声强度300 W、提取时间0.5 h、提取温度60℃、乙醇浓度40%、料液比1∶15.结论]在超声辅助乙醇提取油茶籽饼多酚的最佳工艺条件下,多酚提取率高达(2.987±0.141)%,说明超声辅助能提高乙醇对多酚的提取效率,是提取植物有效成分的高效辅助手段.

Optimization on extracting polyphenol from oil-tea(Camellia oleifera L.) seed cake through ultrasonic method using ethanol

Objective]The present experiment was conducted to optimize extraction technology of polyphenol from oil-tea(Camellia oleifera L.) seed cake using ethanol through ultrasonic method.Method]Single factor experiment and orthogonal experiment were performed to observe ultrasound intensity,extracting time,extracting temperature,ethanol concentration and material/liquid ratio.Result]Considering production cost and extraction efficiency,the optimum parameters identified were as follows:ultrasonic intensity of 300 W,extracting time of 0.5 h,extracting temperature of 60℃,ethanol concentration of 40% and material/liquid ratio of 1:15.Conclusion]Under the best processing techniqicale circumstances,the extraction ratio of polyphenol was highest which indicated that ultrasonic method can greatly boost up the extraction efficiency.