酶法辅助提取海红果中的白藜芦醇

Extraction of Resveratrol from Circassian Fruit by Enzyme Assisted Extraction

以海红果干粉为原料,通过单因素及正交试验,优化海红果中白藜芦醇的酶法辅助醇提工艺,采用比色法进行白藜芦醇的产量检测。结果表明,酶法辅助提取的适宜条件为:p H值4.75,酶解温度50℃,酶解时间120 min,纤维素酶添加量120 mg/g。在该最优条件下,白藜芦醇的产量可达到114.37μg/g,是常规醇提方法的1.72倍。

The dry powder of circassian fruit was used as test material, to study the enzymatic assisted extraction process of resveratrol in it using single-factor and orthogonal experiment optimization, and the content of resverstrol was tested by colorimetric method. The results showed that the suitable extraction conditions for enzyme assisted extraction were p H 4.75, temperature 50 ℃,enzymolysis time 120 min, the additive amount of cellulasewas120 mg/g. In this optimal condition, the yield of resveratrol could reach114.37 μg/g, which was 1.72 times as much as rthanol extraction method only.