饲料研究2024，Vol.47Issue(21)：98-103,6.DOI:10.13557/j.cnki.issn1002-2813.2024.21.018
响应面分析法优化油茶饼粕中茶皂素的提取工艺
Optimization of extraction technology of tea saponin from oil-tea camellia meal by response suface methodology
摘要
Abstract
The experiment used oil-tea camellia meal as the raw material and extracted saponins using the inner ebullition method.To improve the extraction rate of tea saponin from oil-tea camellia meal,through the single factor test combined with the Plackett-Burman(PB)test,three key factors that significantly affected the extraction rate of tea saponin were obtained:The concentration and dosage of desorption agent,the time of extraction.Then,according to the Box-Behnken(BBD)central combination design principle,the effects of three main factors on the extraction rate of tea saponin were analyzed and evaluated.This study indicated that the theoretical extraction rate of tea saponin could reach 15.19％,when the concentration of ethanol was 85％,the amount of desorption was 25 mL,the desorption time was 30 min,the solid-liquid ratio was 10 mL/g,the extraction time was 15 min,and the extraction temperature at 90 ℃.The actual extraction yield of tea saponin was 15.11％,the relative error between the extraction yield and the theoretical value predicted by the model was-0.53％.The study indicates that the extraction process established in this experiment is feasible and can provide theoretical reference for the comprehensive development and utilization of oil-tea camellia meal.关键词
油茶饼粕/茶皂素/内部沸腾法/Plackett-Burman设计Key words
oil-tea camellia meal/tea saponin/inner ebullition/Plackett-Burman design分类
农业科技引用本文复制引用
杜晓静,梁浩..响应面分析法优化油茶饼粕中茶皂素的提取工艺[J].饲料研究,2024,47(21):98-103,6.基金项目
贵州省科技支撑计划项目(项目编号:黔科合支撑[2022]141号) （项目编号:黔科合支撑[2022]141号）
贵州省高等学校中药现代提取分离纯化关键技术开发与应用创新团队(项目编号:黔教技[2023]097号) （项目编号:黔教技[2023]097号）
铜仁市科技计划项目(项目编号:铜市科研[2024]36号) （项目编号:铜市科研[2024]36号）
