南方农业学报2012，Vol.43Issue(4)：515-519,5.DOI:10.3969/j:issn.2095-1191.2012.04.515
超声辅助乙醇提取油茶籽饼多酚工艺的优化
Optimization on extracting polyphenol from oil-tea (Camellia oleifera L.) seed cake through ultrasonic method using ethanol
摘要
Abstract
[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.关键词
油茶籽饼/多酚/乙醇/超声波/提取工艺/优化Key words
oil-tea seed cake/ polyphenol/ ethanol/ ultrasonic assistance/ extraction technique/ optimization分类
农业科技引用本文复制引用
谢阳姣,何志鹏,谢冬养,应启实,周晓青,钟德品..超声辅助乙醇提取油茶籽饼多酚工艺的优化[J].南方农业学报,2012,43(4):515-519,5.基金项目
广西科技攻关项目(桂科攻10123005-21) （桂科攻10123005-21）
广西药用资源保护与遗传改良重点实验室科研项目(桂科基字[2010]8号) （桂科基字[2010]8号）
