双酶法提取赤霞珠酿酒葡萄皮渣白藜芦醇工艺优化及抗氧化性研究

Optimization of dual-enzymatic extraction process and antioxidant activity of resveratrol from Cabernet Sauvignon wine residue

以赤霞珠酿酒葡萄皮渣为原料,研究双酶法(纤维素酶和果胶酶)辅助浸提白藜芦醇工艺的最佳条件及其体外抗氧化活性。通过单因素试验及正交试验考察纤维素酶添加量、果胶酶添加量、酶解温度、酶解时间、液固比对白藜芦醇浸提工艺的影响。结果表明,最佳白藜芦醇浸提工艺为纤维素酶和果胶酶添加量分别为2.5%和1.2%,酶解温度为45℃,酶解时间为100 min,液固比为30∶1(mL∶g)。在此优化条件下,白藜芦醇得率为927μg/g干质量。体外抗氧化试验结果可知,在质量浓度0.1~0.5 mg/mL的范围内,白藜芦醇对DPPH·和·OH的清除作用较好,最大清除率分别达到83.1%和74.0%。

Using Cabernet Sauvignon wine residue as raw materials,the optimal conditions for the extraction of resveratrol by the dual-enzyme method(cellulase and pectinase)and in vitro antioxidant activity were studied.The effects of cellulase addition,pectinase addition,enzymolysis temperature,time,and liquid to solid ratio on resveratrol extraction process were studied by single factor test and orthogonal test.The results showed that the optimal extraction process of resveratrol was cellulase 2.5%,pectinase 1.2%,enzymatic hydrolysis temperature 45℃,time 100 min,and liquid to solid ratio 30∶1(mL∶g).Under these optimal conditions,the resveratrol yield was 927μg/g dry mass.The in vitro antioxidant test results showed that resveratrol had a better clearance effect on DPPH·and·OH,and the maximum clearance rates were 83.1%and 74.0%,respectively,within the mass concentration range of 0.1-0.5 mg/ml.