安徽农业科学2012，Vol.40Issue(1)：104-105,2.
浙江红山茶茶籽饼中茶皂素提取工艺研究
Study on the Extraction Technology of Tea Saponin from Camellia chekiang-oleosa Hu Tea Seed Cake
占叶辉 1谢云1
作者信息
- 1. 浙江农林大学天目学院,浙江临安311300
- 折叠
摘要
Abstract
[ 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.关键词
浙江红山茶/茶籽饼/茶皂素/提取Key words
Camellia chekiang-oleosa Hu/ Tea seed cake/ Tea saponin/ Extraction分类
轻工纺织引用本文复制引用
占叶辉,谢云..浙江红山茶茶籽饼中茶皂素提取工艺研究[J].安徽农业科学,2012,40(1):104-105,2.
