超声波-酶法提取油茶多酚的工艺研究

试验采用超声波-酶法提取油茶粕中的多酚,以多酚得率为指标,考察加酶比、料液比、乙醇浓度、温度、时间对油茶多酚得率的影响,在单因素试验结果的基础上,通过三因素三水平响应面分析法对油茶多酚的提取条件做进一步的优化。通过优化所得的最佳提取工艺条件为:加酶比1∶2、料液比1∶23(g/mL)、乙醇浓度55%、温度50℃、时间0.85h,在此条件下多酚得率18.94mg/g。与理论值相比偏差较小,相对误差2%,表明该模型是合理的,可以用来作为油茶多酚提取的最佳工艺条件。

Study on Extraction of Polyphenol from Camellia by Ultrasonic-assisted Complex Enzyme Method

In this experiment, the polyphenols in Camellia oleifera were extracted by ultrasonic assisted enzyme enzymatic method. The effects of enzyme ratio, ratio of material to liquid, concentration of ethanol, temperature and time on the yield of polyphenols in Camellia oleifera were investigated. On the basis of the results of single factor test, the extraction conditions of polyphenols from Camellia oleifera were further optimized by three-factor and three-level response surface analysis. The optimal extraction conditions were optimized by adding: enzyme ratio 1∶2, ratio of material to liquid 1∶23 (g/mL), concentration of ethanol 55%, temperature 50℃, time 0.85 h, polyphenol content under these conditions. The actual value is 18.94 mg/g. Compared with the theoretical value, the deviation is small, and the relative error is 2%, which indicates that the model is reasonable and can be used as the optimal process condition for extracting polyphenols from Camellia oleifera.