汽爆处理对油茶籽饼粕中茶皂素理化性质的影响

利用蒸汽爆破预处理油茶籽饼粕,探究蒸汽爆破对油茶籽饼粕中茶皂素的提取率、理化性质以及内部微观结构的影响。结果表明,汽爆预处理最适条件为:1.2 MPa,60 s。汽爆处理茶皂素的表面张力为47.63 m/Nm,低于对照组的48.07 m/Nm,起泡性差异不显著(P<0.05),汽爆处理对茶皂素乳化能力影响较小。扫描电镜分析结果表明,汽爆处理后的油茶籽饼粕表面粗糙蓬松,原有结构被破坏,有利于茶皂素的释放。傅里叶变换红外光谱表明,茶皂素特征吸收峰的峰型和基本位置未发生变化,而部分峰的强度增强。液相色谱-质谱联用仪分析结果表明所茶皂素主要由茶皂素E₁₃、油茶皂苷D₅、茶皂素B₅或茶皂素C₁三种单体组成。因此,汽爆预处理结合醇提法可实现茶皂素的高效提取。

Effect of Steam Explosion Pretreatment on the Physical and Chemical Properties of Tea Saponin of Oil Camellia Seed Cake Meal

The steam explosion was used to pretreat oil Camellia seed cake meal,and the effects of steam explosion on the extraction rate,physical and chemical properties,and internal microstructure of oil Camellia seed cake meal were investigated. The results showed that the best conditions for steam explosion pretreatment as followed:1.2 MPa,60 s. The surface tension of tea saponin after steam explosion treatment was 47.63 m/Nm,which was lower than the value of control group(48.07 m/Nm),and the difference in foamability was not significant(P<0.05). Scanning electron microscopy results indicated that surface of the oil Camellia seed cake meal after steam explosion treatment was rough and fluffy,and the original structure was destroyed,which was conducive to the release of tea saponin. Fourier transform infrared spectroscopy showed that the shape and basic position of the characteristic absorption peak was not changed,but the intensity of some peaks increased. Liquid chromatography-mass spectrometry results demonstrated that the tea saponin was mainly composed of tea saponin E₁₃,camellia saponin D₅,tea saponin B₅ or tea saponin C₁.Therefore,steam explosion pretreatment combined with alcohol extraction method could be an efficient method for extracting of tea saponin.