关键词: 油茶粕, 微生物发酵, 黄酮, 提取率

Abstract: The effect of microbial solid fermentation on the extraction rate of flavonoid was investigated using camellia meal as raw material.The influence of fermentation time,fermentation temperature,inoculation amount,shaking speed on the extraction rate of flavonoids from camellia meal was studied by single factors and orthogonal experiments.The single factor experiment results showed the optimal condition was fermentation temperature of 30 ℃,fermentation time of 4 d,inoculation amount of 3 mL and shaking speed of 180 rpm.Then the three factors and three levels of orthogonal experiment was designed by choosing the three greater influencing factors to determine the different effects of each factor and each level.The orthogonal experiments results showed that the optimal fermentation process was A2B2C2,and the highest extraction rate of flavonoids was 0.386% under the optimal process which increased by 76.3% compared with the unfermented control group (0.219%).

Key words: camellia meal, microbial fermentation, flavonoids, extraction rate