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超声波辅助提取茶叶籽蛋白工艺的研究
Ultrasonic-assisted extraction of tea seed protein
  
DOI：
中文关键词:  茶叶籽蛋白  碱提  提取率  超声波辅助
英文关键词:tea seed protein  alkaline extraction  extraction rate  ultrasonic-assist
基金项目:
Author NameAffiliation
HU Wanhua  
ZHANG Shihong  
HE Dongping,etc  
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中文摘要:
      研究了超声波辅助提取茶叶籽蛋白工艺中茶叶籽粕粒度、料液比、提取pH、提取温度、提取时间和超声频率对蛋白质提取率的影响。得出影响茶叶籽蛋白提取率的因素主次顺序为：提取pH>提取温度>提取时间>料液比>超声频率；最优提取工艺条件为：茶叶籽粕粒度60目，提取pH 95，料液比1∶14，提取温度45℃，提取时间1.5 h，超声频率35 kHz ；在最优提取条件下进行验证试验，茶叶籽蛋白的提取率为89.01%，蛋白质的含量为76%。
英文摘要:
      The influencing factors including ultrasonic frequency, granularity of material, extraction temperature, extraction time, solid-liquid ratio and extraction pH were studied in the ultrasonic-assisted extraction process of tea seed protein. The results indicated that the most significant factor was extraction pH, followed by extraction temperature, extraction time, liquid-solid ratio and ultrasonic frequency, and the optimal extraction conditions were as follows: ultrasonic frequency 35 kHz, granularity of material 60 mesh, extraction pH 9.5, solid-liquid ratio 1∶14, extraction temperature 45℃, extraction time 1.5 h. Under the optimal conditions, the extraction rate of tea seed protein could reach 89.01% and the content of protein was 76%.
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