微生物混菌发酵法提纯油茶皂素的工艺研究.pdf

现代食品科技 Modern Food Science and Technology 2012, ,

微生物混菌发酵法提纯油茶皂素的工艺研究

姚开波,周建平
(湖南农业大学食品科技学院,湖南长沙 410128)
摘要:本文以水酶法提取油茶籽油后产生的工艺水为原料,研究了微生物发酵法提取油茶皂素的工艺,得出较优的菌种组合为
褶皱假丝酵母和米曲霉;较佳发酵条件为:总接种量8%,接种比例为2:3,发酵时间为4 d。按此优化条件进行三角瓶液态发酵,油茶
%,%,%提高到
%,且油茶皂素产品的颜色由原来的黑褐色变为棕黄色。
关键字:工艺水;发酵;提纯;油茶皂素
文章篇号:1673-9078(2012)12-1726-1729
Study on Purification of Camellia Saponin by
Mixed Microbial Fermentation
YAO Kai-bo, ZHOU Jian-ping
(College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128)
Abstract: The purification technique of camellia saponin by mixed microbial fermentation was studied via using oil Camellia seed
wastewater as raw materials. The optimal results were achieved by Candida rugosa and Aspergillus oryzae. The optimal fermented condition
were the total inoculation quantity 8%, the ratio of inoculation 2:3 and the fermentation time 4 days. By liquid fermentation tests under the above
mentioned conditions, protein content was reduced by % and haride content was lowered by %. Purity of camellia saponin
improved from % to % and the color of camellia saponin products was changed from dark brown to pale brown.
Key words: camellia seed wastewater; fermentation; extraction; camellia saponin

油茶(Camellia oleifera)为世界