响应面优化酶法辅助提取葡萄叶白藜芦醇工艺

Optimization of extraction process of resveratrol from grape leaves by enzyme assistant method of response surface experiments

以新疆南部巴州地区赤霞珠葡萄叶为原料,采用酶法辅助提取葡萄叶中的白藜芦醇。通过试验确定了果胶酶-纤维素酶(6:4,m/m)为最佳用酶,在酶添加量、温度、时间、p H单因素试验的基础上,采用响应面分析法(RSM)对酶法辅助提取葡萄叶白藜芦醇工艺进行优化,得到最佳工艺条件为:酶添加量91 mg(酶解5 g葡萄叶),加入p H5的蒸馏水50 m L,在52℃下酶解1.9 h,再加入适量的乙醇溶液[乙醇浓度最终为40%,固液比为1:25(g/m L)],61℃下浸提4 h,在此条件下提取白藜芦醇为16.5233 mg/g。

Cabernet Sauvignon grape leaves collected from Bazhou area in southern Xinjiang were used as the subjects to extract resveratrol through enzyme assistant method. Pectinase-cellulase was determined through the test（6：4, m/m） as the best enzyme. Basic addition amount, temperature, time, p H single factor test in enzyme, using the method of response surface methodology（RSM） on the process of resveratrol in grape leaf enzyme aided extraction method was optimized, optimum process conditions were obtained： enzyme dosage 91 mg（enzyme 5 g grape leaves）, distilled water 50 m L add p H5 enzymatic hydrolysis of 1.9 h, under the temperature of 52 ℃, and then adding an appropriate amount of ethanol solution [final 40% ethanol concentration, solid-liquid ratio was 1：25（g/m L）], at a temperature of 61 ℃ extraction 4 h, under these conditions, the extraction of resveratrol was 16.5233 mg/g.