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| Effects of supercritical CO2 extraction on the quality of oil and physicochemical properties of tea saponin in oil-tea camellia seed cake |
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| DOI：10.12166/j.zgyz.1003-7969/2020.08.022 |
| KeyWord:oil-tea camellia seed cake supercritical CO2 extraction oil-tea camellia seed oil quality tea saponin |
| FundProject:浙江省科技重点研发计划（2017C02003）;中国林科院亚林所基金重点项目（185003） |
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| Abstract: |
| Supercritical CO2 extraction method was used to remove oil and extract tea saponin from oil-tea camellia seed cake. The extraction process was optimized by single factor experiment and response surface methodology. The physicochemical properties and nutritional quality of the extracted oil and characteristics of tea saponin were analyzed. The results showed that the optimal extraction conditions were obtained as follows: extraction temperature 45 ℃, extraction pressure 30 MPa, extraction time 3.5 h and volume fraction of entrainer ethanol 75%. Under the optimal conditions,the extraction rate of tea saponin was 8921%. The acid value, peroxide value and saponification value of oil extracted by supercritical CO2 were lower than that extracted by organic solvent, while the contents of α-tocopherol, squalene，β-sitosterol were higher. The surface tension and contact angle of tea saponin extracted by supercritical CO2 were small, and the foaming ability and emulsifying ability were better. |
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