| 南山茶茶籽多酚的提取及测定 |
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| 引用本文： | 汪跃华,孟祥春,林银凤,温玉辉,黎盛斌,董华强.南山茶茶籽多酚的提取及测定[J].安徽农业科学,2011,39(1):118-119. |
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| 作者姓名： | 汪跃华 孟祥春 林银凤 温玉辉 黎盛斌 董华强 |
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| 作者单位： | 佛山科学技术学院食品系;广东省农业科学院果树研究所; |
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| 基金项目： | 广东省科技厅项目(2009B020201011) |
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| 摘 要： | 目的]研究南山茶籽饼粕中多酚类物质的提取及测定。方法]采用L9（34）正交试验设计,研究了不同的料液比、提取时间、乙醇浓度和提取温度对多酚提取率的影响。结果]最优浸提南山茶籽饼粕多酚工艺条件为：40%乙醇浓度、提取时间2h、提取温度65℃、料液比1∶25。该条件下的多酚含量达到了3.5%,对植物病原真菌（炭疽菌）菌丝生长具有明显的抑制作用。结论]该研究为南山茶籽饼粕的开发利用提供了理论依据。
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| 关 键 词： | 南山茶 多酚 正交试验 抑制作用 |
Extraction and Determination of Polyphenols from Camellia Semiserrata Seed Cake |
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| WANG Yue-hua et al.Extraction and Determination of Polyphenols from Camellia Semiserrata Seed Cake[J].Journal of Anhui Agricultural Sciences,2011,39(1):118-119. |
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| Authors: | WANG Yue-hua |
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| Institution: | WANG Yue-hua et al (Department of Food Science and Technology,Foshan University,Foshan,Guangdong 528000) |
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| Abstract: | Objective]The aim was to study the extraction and determination of polyphenols in Camellia semiserrata seed cake.Method]The orthogonal experimental design method L9(34) was adopted to study the impacts of different solid-liquid ratio,extraction time,alcohol concentration and extraction temperature on extraction rate of polyphenols.Result]The results showed thai the optimum extraction conditions were as follows: 40% ethanol concentration,extraction time 2 h,extraction temperature 65 ℃,solid-liquid ratio 1∶25 and the content of polyphenol reached 3.5% and the polyphenols of Camellia semiserrata seed cake significantly inhibited the growth of plant pathogenic anthracnose hypha. |
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| Keywords: | Camellia semiserrata seed cake Polyphenols Orthogonal design Inbibitional effect |
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