酶解法提高虎杖中白藜芦醇含量的研究  

Study on Enhancing Resveratrol Content of Polygonum cuspidatum by Enzymic Dissolution

作　　者：瞿卫林 陈晓祥[2] 赵伯涛[3] 顾和英 

机构地区：[1]南通海天生物化工有限公司,江苏通州226344 [2]华东理工大学,上海200237 [3]南京野生植物综合利用研究院,江苏南京210042

出　　处：《中国野生植物资源》2005年第4期52-55,共4页Chinese Wild Plant Resources

摘　　要：目的:提高虎杖中白藜芦醇的含量。方法:采用酶解法使虎杖中白藜芦醇甙转化为白藜芦醇。对影响酶解的虎杖颗粒度、浸润用水量、酶解温度、时间4个因素进行考察,得出了最佳的酶解工艺。结论:最佳酶解工艺是,虎杖粗碎至3mm^10目、用3倍量的水浸润后、在(45±0.5)℃下酶解2天。酶解后虎杖中白藜芦醇的含量提高了2.72倍。Objective ： To enhance the resveratrol content of the Polygonum cuspidatum. Methods： It adpots enzymic dissolution methods to change from polydatin to resveratrol of the Polygonum cuspidatum , and investigates the 4 key factors affecting the enzymic dissolution, namely the granule size the polygonum cuspidatum , the water volume used for impregnation, the enzymic dissolution temperature and the time duration, and finally derives from it the optimum method for enzymic dissolution. Results：The optimum method is that the polygonum cuspidatum crush 3mm - 10mesh, the water volume use for 10 times, the temperature is （45 ± 0.5） ℃, and the enzymic dissolution period is two days. After the enzymic dissolution, the content of resveratrol from Polygonum cuspidatum was increased 2.72 times.

关 键 词：虎杖 酶解 白藜芦醇 酶解法 醇含量 酶解工艺 酶解温度 用水量 颗粒度 浸润 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS218[轻工技术与工程—食品科学与工程]