Research progress on the main components and comprehensive utilization of Camellia oleifera cake

Authors

LIU Chu-cen, The Key Laboratory of Special Medical Food Processing in Hunan Province, Changsha, Hunan 410004 ,China ；The Institute of Food Science and Engineering in Central South University of Forestry andTechnology, Changsha, Hunan 410004 , China
FEI Xiao-fang, The Key Laboratory of Special Medical Food Processing in Hunan Province, Changsha, Hunan 410004 ,China ；Hunan Meijinyuan Grain, Oil and Food Co., Ltd., Changsha,Hunan 410004 , China
ZHOU Wen-hua, The Key Laboratory of Special Medical Food Processing in Hunan Province, Changsha, Hunan 410004 ,China ；The Institute of Food Science and Engineering in Central South University of Forestry andTechnology, Changsha, Hunan 410004 , China ；Hunan Meijinyuan Grain, Oil and Food Co., Ltd., Changsha,Hunan 410004 , China
MO hua, The Key Laboratory of Special Medical Food Processing in Hunan Province, Changsha, Hunan 410004 ,China ；Hunan Applied Technology University, Changde, Hunan 415500 , China

Abstract

In this paper,the extraction and application of protein, polysaccharide, polyphenol and tea saponin from Camellia oleifera cake were reviewed. It is found that Camellia oleifera meal has high processing and utilization value, which can be used as new food raw material or feed, chemical industry, light industry and other important raw materials. On the whole, the by-products of Camellia oleifera have certain potential in the development and application direction of special medical food and health food.

Publication Date

7-28-2020

First Page

227

Last Page

232

DOI

10.13652/j.issn.1003-5788.2020.07.045

Recommended Citation

Chu-cen, LIU; Xiao-fang, FEI; Wen-hua, ZHOU; and hua, MO (2020) "Research progress on the main components and comprehensive utilization of Camellia oleifera cake," Food and Machinery: Vol. 36: Iss. 7, Article 45.
DOI: 10.13652/j.issn.1003-5788.2020.07.045
Available at: https://www.ifoodmm.cn/journal/vol36/iss7/45

References

[1] 宋冰蕾,商士斌,宋湛谦.油茶副产物在绿色表面活性剂中的利用与研究进展[J].生物质化学工程,2010(2):48-52.
[2] YE Jie-wang,YU Hong-wei,HUAI Min,et al.Liquefaction of camellia oil cake with phenol and structure characterization of reaction product[J].Chemistry and Industry of Forest Products,2012,32(2):37-42.
[3] 方飞,王力生.油茶粕资源综合开发利用研究进展[J].饲料博览,2011(6):30-32.
[4] 美媒:研究表明植物蛋白比动物蛋白更利于健康[J].中国食品学报,2019,19(8):256.
[5] 边亮,陈华国,周欣.植物多糖的抗肿瘤活性研究进展[J].食品科学,2020,41(7):275-282.
[6] CHEN Di,WAN Sheng-biao,YANG Huan-jie,et al.EGCG,green tea polyphenols and their synthetic analogs and prodrugs for human cancer prevention and treatment[J].Advances in Clinical Chemistry,2011,53:155-177.
[7] 丁丹华,彭光华,夏辉,等.油茶籽粕蛋白提取工艺研究[J].食品科学,2010,31(8):102-105.
[8] 何玮,陈健,赵一夫,等.油茶粕蛋白质提取工艺的研究[J].河南工业大学学报(自然科学版),2019,40(3):13-19.
[9] 赵延华.油茶粕蛋白提取及其水解物生物活性研究[D].长沙:中南林业科技大学,2012:13-19.
[10] 张新昌,刘芳.酶法优化油茶粕蛋白提取工艺[J].粮食与饲料工业,2013(8):37-40.
[11] 李慧珍.油茶粕蛋白质的分离提取、理化性质及体外消化产物的抗氧化性研究[D].南昌:南昌大学,2013:68-69.
[12] 张善英,徐鲁平,郑丽丽,等.蒸汽爆破辅助提取油茶籽蛋白及其功能性质分析[J].中国油脂,2019,44(9):47-53.
[13] 郭显荣,黄卫文,龚吉军,等.不同提油方法的油茶粕蛋白制备工艺研究[J].食品与机械,2013,29(6):147-149,175.
[14] 吴建宝,马齐兵,胡传荣,等.超声辅助水相酶法提取油茶籽油及蛋白的工艺优化[J].中国粮油学报,2017,32(6):91-95,99.
[15] 吴梦琪,夏玮,徐志珍,等.植物多糖的分离纯化、结构解析及生物活性研究进展[J].化学世界,2019,60(11):737-747.
[16] 张丽美,杨婷婷,胡蒋宁,等.超声波辅助提取茶粕多糖及其抗氧化活性[J].食品科学,2013,34(18):36-40.
[17] 张胜.普通油茶饼粕与果壳中多糖的提取、活性及应用研究[D].长沙:中南林业科技大学,2013.
[18] 张盟雨,王静,张应中,等.水提醇沉法提取油茶饼粕多糖的响应面优化[J].林业与环境科学,2019,35(5):1-6.
[19] 吴雪辉,黄永芳,向汝莎,等.微波提取油茶饼粕中多糖的工艺研究[J].食品工业科技,2008(9):197-199.
[20] 张宁.油茶籽粕中茶皂素、茶多糖提取纯化技术研究[D].无锡:江南大学,2013:36-37.
[21] 刘小如,张丽美,胡蒋宁,等.油茶粕多糖的分级纯化及结构研究[J].食品科学,2013,34(23):96-102.
[22] 李旭.油茶粕蛋白水解物与多糖的制备及其生物活性评价[D].成都:四川农业大学,2015:14-21.
[23] 周丽明,张勇,林弘.油茶饼粕中醇溶性茶籽多糖提取条件[J].江苏农业科学,2013(2):252-254.
[24] 范燕华,甘纯玑.响应面法优化油茶籽饼粕多糖的提取工艺研究[J].海峡药学,2014(9):31-35.
[25] 胡平平.油茶饼粕多糖的提取、分离纯化及抗氧化活性研究[D].长沙:中南林业科技大学,2012:41-42.
[26] 石浩,何小娥,黄卫文,等.油茶饼粕多糖的分级及其抗氧化性评价[J].食品工业科技,2018,39(14):65-70,86.
[27] 曹清明,兰芳,王蔚婕,等.南山茶籽中新发现的一个乙酰基黄酮苷的核磁结构解析[J].食品与机械,2017,33(5):21-24,58.
[28] 包莉圆,钟海雁,王蔚婕,等.南山茶饼中乙醇提取物5个多酚化合物的分离纯化[J].食品与机械,2017,33(4):133-138.
[29] 王蔚婕,曹清明,兰芳,等.南山茶籽中4个多酚化合物的鉴定[J].食品与机械,2017,33(10):23-27,114.
[30] 李利敏.八种油茶蒲提取物活性物质研究及其抗氧化活性比较[D].杭州:浙江大学,2013.
[31] GAO Da-fang,XU Min,ZHAO Ping,et al.Kaempferol acetylated glycosides from the seed cake of Camellia oleifera[J].Food Chemistry,2011,124(2):432-436.
[32] 陈佩云,钟海雁.热回流和超声条件下不同溶剂对油茶粕多酚提取的影响[J].食品与机械,2016,32(4):172-175,186.
[33] 黄陈陈.油茶叶黄酮、油茶籽多酚的提取分离及部分特性研究[D].合肥:安徽农业大学,2012.
[34] 高群,张智,杨可心,等.超声波—酶法提取油茶多酚的工艺研究[J].中国林副特产,2019(5):16-20.
[35] 叶勇,何璇,彭旗,等.油茶粕黄酮醇分离及其体内外抗自由基活性[J].广州化工,2019,47(5):55-57.
[36] 白杨,唐韶坤,谢承中.大孔树脂复配纯化油茶多酚的吸附特性研究[J].高校化学工程学报,2014(6):223-228.
[37] 高进勇,余炎炎,臧明丽,等.一种油茶粕中黄酮苷的快速制备方法:中国,105440092A[P].2016-03-30.
[38] ZHENG Liu-feng,CHEN Li,LI Jing,et al.Two kaempferol glycosides separated from camellia oleifera meal by high-speed countercurrent chromatography and their possible application for antioxidation[J].Journal of Food Science,2019,84(10):2 805-2 811.
[39] 谢子汝.新法提取茶皂素的工艺研究[J].日用化学工业,1994(1):45-47.
[40] 马力,陈永忠,彭邵锋,等.利用水作溶剂提取油茶粕中茶皂素的工艺研究[J].湖南农业大学学报(自然科学版),2013,39(增刊1):91-93.
[41] 栗铭泽,郭少海,杜孟浩,等.油茶粕中茶皂素连续提取工艺的研究[J].中国油脂,2017,42(1):121-124.
[42] 谢益仙,肖志红,吴红,等.正丁醇同步萃取油茶饼多组分研究[J].中国粮油学报,2020,35(2):83-90.
[43] 国家粮食局.GB/T 35131—2017 油茶籽饼、粕[S].北京:中国标准出版社,2017:2-4.
[44] 吴雪辉,张喜梅.茶皂素微波提取过程的优化及数学描述[J].华南理工大学学报(自然科学版),2009,37(4):125-129.
[45] 李扬.茶皂素提取及其洗涤产品的开发研究[D].广州:华南农业大学,2016:71-72.
[46] 张新富,朱翔,刘亚军,等.油茶皂素大孔树脂纯化工艺优化及LC/TOF-MS分析[J].食品科学,2012,33(16):7-11.
[47] 李梦丹.油茶籽粕纳豆泡芙的研制及其评价[D].长沙:湖南农业大学,2017:7-10.
[48] 蒋海明.油茶粕食品保鲜膜开发的研究[D].长沙:中南林业科技大学,2017:3-5.
[49] 常秋理,张向杰.一种油茶饼粕有机肥及其制备方法:中国,106748383A[P].2017-05-31.
[50] 王海营.油茶饼粕对三种食用菌菌丝体及子实体生长的影响[D].贵阳:贵州大学,2019:9-11.
[51] 龚吉军.油茶粕多肽的制备及其生物活性研究[D].长沙:中南林业科技大学,2011:122-124.
[52] LI Ting-ting,ZHANG Hui,WU Cai-e.Screening of antioxidant and antitumor activities of major ingredients from defatted Camellia oleiferaseeds[J].Food Science and Biotechnology,2014,23(3):873-880.
[53] 郭婷婷,万楚筠,黄凤洪,等.油料饼粕中活性肽的提取及生理功能研究进展[J].中国油脂,2017,42(2):120-124.
[54] 郭显荣.不同来源的油茶粕蛋白酶解制备ACE抑制肽[D].长沙:中南林业科技大学,2015:41-42.
[55] 周育,韩三青,王茹茹,等.食源血管紧张素转化酶抑制肽研究进展[J].安徽农业大学学报,2019,46(5):751-760.
[56] YAO Guang-long,HE Wei,WU You-gen,et al.Purification of angiotensin-I-converting enzyme inhibitory peptides derived from Camellia oleifera Abel seed meal hydrolysate[J].Journal of Food Quality,2019,2 019(1):1-9.
[57] ZHANG Sheng,LI Xiang-zhou.Hypoglycemic activity,in vitro,of polysaccharides from,Camellia oleifera,Abel.seed cake[J].International Journal of Biological Macromolecules,2018,155:811-819.
[58] 于泓鹏,董蓉,邓妍君,等.油茶蒲中多酚的提取及其浓缩液对植物油脂氧化稳定性的影响[J].粮食与油脂,2017,30(1):39-42.
[59] ZHOU Hao,WANG Cheng-zhang,YE Jian-zhong,et al.New triterpene saponins from the seed cake of Camellia Oleifera and their cytotoxic activity[J].Phytochemistry Letters,2014,8:46-51.
[60] 唐伟卓,赵余庆.油茶皂苷的现代药学及生物活性研究进展[J].药物评价研究,2012,35(1):53-57.
[61] 陈瑶,杨文,周玉锋.茶皂素对植物病原菌活性研究进展[J].贵州茶叶,2014,42(1):1-5,65.
[62] 种姝伊,石欣蕾,蒋福全,等.油茶粕抗皮肤细胞紫外损伤活性成分研究[J].时珍国医国药,2015,26(9):2 245-2 247.
[63] 邹莉,张世鹰,赖琼玮,等.油茶粕中药复合剂抗菌作用的研究[J].中医药导报,2015,21(24):29-30,34.
[64] 那婧婧,李玲,邹莉,等.油茶粕及其中药复方抗菌及去垢作用研究[J].中医学报,2016,31(5):704-707.
[65] 唐聪.油茶粕粗提取物抑菌活性的初步研究[D].长沙:中南林业科技大学,2016:43-44.
[66] 张飞飞,王亚萍,姚小华,等.油茶籽及其饼粕对黄曲霉的拮抗作用[J].安徽农业科学,2016,44(1):108-111.