油茶籽饼中茶皂苷的超声-微波 辅助法提取工艺优化Optimization of ultrasound-microwave assisted extraction of tea saponins from oil-tea camellia seed cake

为提高茶皂苷的提取率，扩大茶皂苷的应用范围，以脱脂油茶籽饼为原料，采用超声-微波辅助法提取茶皂苷。以油茶皂苷提取率为考察指标，在单因素试验的基础上，采用Plackett-Burman试验设计筛选出具有显著影响的试验因素，再通过响应面法对茶皂苷提取工艺进行优化。另外，将超声-微波辅助法提取茶皂苷的工艺与超声辅助法和微波辅助法提取工艺进行了对比。结果表明：超声-微波辅助法提取茶皂苷的最佳工艺条件为乙醇体积分数59%、料液比1∶ 12、提取液pH 7、超声功率475 W、超声时间4 min、超声工作2 s间隔2 s、微波功率480 W、提取温度59 ℃、微波提取时间8 min，在此条件下茶皂苷提取率为98.40%，产品纯度为64.7%；超声辅助法和微波辅助法茶皂苷的提取率分别为69.06%和71.40%。与超声辅助法和微波辅助法相比，超声-微波辅助法能够显著提高茶皂苷提取率。 In order to improve the extraction rate of tea saponins and expand the application of tea saponins, tea saponins was extracted by ultrasound-microwave assisted method from defatted oil-tea camellia seed cake. The extraction rate of tea saponins was taken as the index, a Plackett-Burman test design was used to screen out the test factors with significant effects based on a single-factor experiment, then the process parameters were optimized by response surface methodology. In addition, the ultrasound-microwave assisted extraction process of tea saponins was compared with ultrasound assisted process and microwave assisted extraction process. The results showed that the optimal extraction parameters of ultrasound-microwave assisted method were as follows: ethanol volume fraction 59%, solid-liquid ratio 1∶ 12, extraction solution pH 7, ultrasonic power 475 W, ultrasonic time 4 min, 2 s interval and 2 s ultrasonic work, microwave power 480 W, extraction temperature 59 ℃, microwave extraction time 8 min. Under these optimal parameters, the extraction rate and purity of tea saponins were 98.40% and 64.7%, respectively. The extraction rates of tea saponins by ultrasonic assisted method and microwave assisted method were 69.06% and 71.40%, respectively. Compared with ultrasound assisted method and microwave assisted method, ultrasound-microwave assisted method can significantly improve the extraction rate of tea saponins.