茶叶籽成分综合提取工艺研究
Study on Comprehensive Extraction Process of Various Compositions in Tea Seed

本研究以茶叶籽为试验材料，采用乙醇水溶剂与盐互作法，利用超声波辅助提取，探讨茶叶籽中多种成分绿色提取制备的综合利用工艺。选择提取温度、提取时间和乙醇浓度等为自变量进行单因素试验，在单因素结果基础上进行正交试验，通过响应面法优化超声波辅助提取茶叶籽有效成分工艺。结果表明：茶叶籽粉以15%乙醇溶液为提取溶剂，料液比1:7 g/mL，提取温度60℃，提取时间50 min，提取时加入氯化钠浓度为0.2 mol/L，此条件下的得油率为20.567%，能有效将茶叶籽多糖、茶叶籽油、淀粉等提取。
In this study, tea seeds were used as experimental materials, and the comprehensive utilization technology of green extraction and preparation of various components in tea seeds was discussed by using the interaction method of ethanol, water solvent and salt and ultrasonic-assisted extraction. The extraction temperature, extraction time and ethanol concentration were selected as independent variables to carry out single factor experiments. Based on the single factor results, orthogonal experiments were conducted to optimize the ultrasonic-assisted extraction process of effective components from tea seeds by response surface methodology. The results showed that the optimal extraction conditions were found to be extraction at 60？C for 50 min with 15% ethanol and 0.2 mol/L sodium chloride solution as the extraction solvent, and a material to liquid ratio of 1:7 g/mL. Under the optimal conditions, the oil yield of tea seed powder was 20.567%, tea seed polysaccharide, tea seed oil and starch could be effectively extracted.