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当前位置: 首页 > 文章 > 微波预处理水酶法提取茶叶籽油工艺优化 食品科学 2012,33 (6) 87-91
Position: Home > Articles > Optimization of Microwave Pretreatment Followed by Aqueous Enzymatic Extraction of Tea Seed Oil FOOD SCIENCE 2012,33 (6) 87-91

微波预处理水酶法提取茶叶籽油工艺优化

作  者：
陈德经
单  位：
陕西理工学院陕西省资源生物重点实验室
关键词：
微波处理;水酶法;提取;茶叶籽油
摘  要：
研究微波处理茶叶籽仁,水酶法提取茶叶籽油的工艺条件。茶叶籽仁粉碎60目加6倍质量的水,经过800W微波处理10min,加入纤维素酶1.5%、果胶酶2.0%、蛋白酶0.25%,采用pH4.5、酶解温度45℃、酶解6h,离心萃取茶叶籽油。结果表明,微波预处理茶叶籽能够促进水酶法提取茶叶籽油,出油率达27.9%。
译  名：
Optimization of Microwave Pretreatment Followed by Aqueous Enzymatic Extraction of Tea Seed Oil
作  者：
CHEN De-jing(Bio-resources Key Laboratory of Shaanxi Province,Shaanxi University of Technology,Hanzhong 723001,China)
关键词：
microwave pretreatment;aqueous enzymatic method;extraction;tea seed oil
摘  要：
The present paper describes an investigation into the extraction of tea seed oil by microwave pretreatment followed by aqueous enzymatic extraction.Tea seeds were pulverized to 60 mesh and added to a 6-fold volume of deionized water before microwave treatment for 10 min at a power level of 800 W.Thereafter cellulase,pectinase and acid protease were added at respective doses of 1.5%,2.0% and 0.25% for hydrolysis at pH 4.5 and 45 ℃ for 6 h.Finally centrifugation and extraction were sequentially conducted to obtain tea seed oil.Microwave pretreatment could promote the aqueous enzymatic extraction of tea seed oil,resulting in an extraction yield of 27.9%.

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