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《Food Science》 2006-12
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Study on Extraction of Tannin in Rapeseed Shell

WANG Li-feng,JU Xing-rong,YUAN Jian,YIN Hong-mei (College of Food Science and Engineering, Nanjing University of Finance and Economics, Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province, Nanjing 210003, China)  
A kind of method was established on extraction and mensuration method of tannin in rapeseed shell in this paper. Our previous work has indicated that extraction for tannin in rapeseed shell was strongly affected by many internal and external factors. By single-factor experiment, we found four critical internal factors: temperature, pH, ratio of material to water and time. In the second phase of the optimization process, a response surface methodology(RSM) was used to optimize the above critical internal factors, and to find out the optimal concentration levels and the relationships between these factors. Based on the results of the single-factor, a three-level four-factor(temperature, pH, ratio of materiel and water and time) CCD design was employed. By solving the quadratic regression model equation using appropriate statistic methods, the optimal concentrations for obtain 9. 15mg/g extraction for tannin was calculated as: pH3.00, 20g/ml ratio of materiel and water, 65.48℃ and 67.11minutes. The experimental data under various conditions have validated the theoretical values.
【Fund】: 南京市科技计划项目(200504002)
【CateGory Index】: TQ914
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