【摘要】 采用响应面Box-Behnken分析法优化茶叶籽淀粉提取工艺,并对其理化性质和形态结构进行表征。以茶叶籽淀粉提取率为指标,考察超声功率、超声时间、液料比及超声温度对茶叶籽淀粉提取率的影响。在单因素试验的基础上,采用三因素三水平的响应曲面分析法确定茶叶籽淀粉提取工艺。结果表明茶叶籽淀粉最佳提取工艺为:茶叶籽粉处理量10 g、超声功率120 W、超声温度50℃,超声时间30 min、液料比6∶1(ml/g),在此条件下茶叶籽淀粉提取率达到98.28%,比传统的水提法提高了16.35%。在最优条件下提取的茶叶籽淀粉蛋白质含量为0.54%,灰分0.17%,溶解力22.19%,膨胀力40.75%;SEM图像表明,茶叶籽淀粉颗粒呈规则的球形,平均粒度大小为1718 nm;红外光谱分析发现,茶叶籽淀粉处于缔合状态的氢键较多。更多还原

【Abstract】 Response surface box-behnken methodology was adopted to optimize the process parameters of extraction of starch from tea seed, and the physicochemical properties and morphological structure of which were characterized. Tea seed starch extraction rate was taken as the index to study the effect of ultrasonic power, ultrasonic time, ratio of liquid: material, and ultrasonic temperature on extraction yield of tea seed starch were investigated. On the basis of single factor experiment, the three factors and three levels of response surface analysis method was taken to determine the extraction process of tea seed starch. The results showed that the optimized extraction conditions were as follows:10 g of tea seed power, ultrasonic power 120 W, ultrasonic temperature 50 ℃, ultrasonic time 30 min, and the ratio of liquid to material was 6∶1 mL/g. Under such conditions, the extraction yield of the tea seed starch was 98.28%. A 16.35% increase compared with that obtained by the traditional extraction procedure. The protein content of tea seed starch extracted under optimal conditions was 0.54%, ash 0.17%, amylose content was 20.14%, amylopectin content was 79.86%, and the solubility was 22.19%, expansion force 40.75%. The SEM image showed that the starch grains of tea seed were regular spherical and its average particle size was 1 718 nm. The results of infrared spectrum showed that there were many hydrogen bonds in association state of tea seed starch.更多还原