Study On Production Of Saccharicterpenin From Camellia Seed Meal

Tea seed resources are rich in our country． Large a mount s of sugar，tea saponin， protein and a va riety of vi tamins and other ingredients werecontained in the tea seed meal which had been squeezed the oil， So it isvery useful． Sacc haricterpenin is the product of three t erpene saponinsand sugar mixture extracted from camellia seed cake meal in plants，belonging to the green feed additive． It can enhance i mmune functionobviously and i mprove the production perfor mance of livestock andpoultry and livestock product quality, therefore the use of oil-tea came lliaseed meal preparation of Saccharicterpenin broad application prospect，economic benefit is remarka ble．In this paper， camellia seed meal as rawmaterial， a process for preparation of Saccharicterpenin was studied，and the effects of process conditions of Sac charicterpenin yield andquality indexes． This proc ess i mpr oves Sac charicterpenin yield andquality， simple and reliable and easy to industrialization．Main researchcontents and results are as fol lows：1.The spe ctrophotometric me thod of vanillin-perchloric acid to measurethe content of camellia saponins was established． The best reactionconditions of vanill in-perchloric acid colorimet ry is obtained：0.4mL5%of the vanillin ethanol solution and2.4mL perc hlorate anhydrous e thanolsolution as the chromogenic agent，water bath temperature of70℃，bathtime of15minutes， the ethylacetate constant volume， the maximumabsorption wavelength of550nm． The relative tandard deviation andaverage recovery rate were1.06%and99.74%respectively．The results ofthe experiments confor me d that this method was accurate， rapid， simpl eand reproducible， can be used on the quantitative analysis of industrial oil-tea total saponins．2. Study on compr ehensive extraction process of tea saponin and teapolysaccharides． With aque ous methanol as ext raction agent， the effect sof methanol concentration，leaching liquid ratio，extraction time，pH andtemperature on tea saponin and tea polysaccharide yield and its massfraction was studi ed． Through the analysis of range that lea chingliquid-solid ratio and leaching ti me has a greate i mpact on tea saponinyield，met hanol concentration and extraction time has a great influence ontea polysaccharide yield． With L16（45）orthogonal table， orthogonalmethod was used for studying the e ffect of methanol concentration，leaching liquid-solid ratio， leaching time， leac hing of pH and ext ractiontemperature five factors． Finally the optimum extraction conditions wereobtained as follows：the conc entration of methanol was80%， the ratio ofsolid to liquid1:11（g/mL）， extraction temper ature at65℃， extr actiontime2h， extraction pH value10． Under this condition， the tea saponi nyield was14.42%，t ea polysaccharide was4.92%．This extraction processcreate the conditions for preparing the maxi mum Saccharicterpenin next．3.Studies on the process of preparing saccharicterpenin． With thecamellia seed meal’s liquid which was extracted and concentrated asexperi mental basis， the sample solution of500g/L concentration wa sprepared， and20mL was used for the experi ments every ti me to a nalyzethe process of Saccharicterpenin． Effects of the concent ration of aceticacid， acetic acid content，30%hydrogen peroxide dosage， reaction timeon the yield of Sacc haricterpenin，mass fraction of total saponin and ma s sfraction of total sugar was studied． The experiments proved that thereaction temperature is55±2℃， reaction time30min， concentration ofacetic acid in acetic acid content in1%-3%，20-40mL，30%hydr ogenperoxide dosage in0.5-1.5mL， the products meet the quality index of sugar and has a good yield．Based on the single factor experime nt，underthe conditions of the temperature is55±2℃，reaction time is30min，someexperi ments were designed by using the software of Design-Expe r tBox-Behnken Desi gn （BBD） to inspect effects of three fact ors ofconcentration of acetic acid，acetic acid content，30%hydrogen pe roxidedosage and their interaction effects on Saccharicterpenin yield， massfraction of total saponin and mass fraction of total sugar． The regressionequations were fitted and the response surface analysis was carried onthree indexes． Through t he compr ehensive consideration， finallyconfir med that for20.0mL sa mple leaching liquid（conce ntration of500g/L）， the opti mal process conditions for producing Sac charicterpeninwere the concentration of acet ic acid is2.2%，the a mount of acetic acid is40mL，30%hydrogen peroxide dosage was1.1mL． On this condition，we can pr oduce4.63g Saccharicterpenin， mass fraction of total saponi ncan reach40.51%， mass fraction of tot al sugar can reach35.05%．4. The be st Saccharicterpenin product ion process． Through the a boveresearch， a set of opti mum process for producing Saccha ricterpenin fromoil-tea camellia seed meal was determined． Namely after degreasingdesolventizing，took a certain a mount of tea see d meal，solid-liquid ratiowas1:11（g/mL）with a concentration of80%methanol，adjusted to pH10，at65℃water bath heating reflux e xtraction2h，extraction of2t imes，two times of extraction combined with， filtered and concentrated to adddistilled water dilution constant volume， conc entration is obtained for500g/L tea seed extract leaching liquor． For a c ertain amount of sa mpleextraction liquid，add2.2%a cetic acid，add quantity for sample2times，mi xing e venly， slowly adds30%hydrogen per oxide about5%sa mplingvolume， at55±2℃water bath stirring reaction of30mi n， with10%sodium hydroxide solution to neutralize，the pH value between6.5t o7.5，filtering to obtain filtrate high vacuum concentration at60℃in vacuu m drying to obtain the product． Under t hese conditions， Saccharicterpeninyield can reach46.3%， mas s fraction of total sa ponin can reach40.51%，mass frac tion of total sugar can reach35.05%， it is the best process forproduction of saccharicterpenin．...