酶法提取葡萄皮渣中白藜芦醇工艺研究  

Study on Enzymatic Extraction Technology of Resveratrol from Grape Residue

作　　者：李婷[1] 李胜[1] 张青松[1] 张真[1] 刘媛[1] 罗丽媛[1] 

机构地区：[1]甘肃农业大学生命科学技术学院植物细胞工程研究室,甘肃兰州730070

出　　处：《食品科学》2008年第12期194-197,共4页Food Science

基　　金：科技部中小企业创业基金项目(06C26226201858);甘肃省科技攻关项目(2GS064-A41-002-09);甘肃省高校研究生导师项目(0602-01);甘肃省科技支撑计划项目(0804NKCA081)

摘　　要：本实验研究了酶法提取葡萄皮渣中白藜芦醇工艺。对影响酶法提取的酶解温度、酶解时间、浸提温度、浸提时间和浸提次数五个因素进行考察,得出最佳提取工艺条件为:葡萄皮渣与纤维素酶的配比为1000:1,在60℃下酶解90min,酶解后加入乙酸乙酯,在30℃下浸提0.5h,浸提两次。在此条件下,白藜芦醇得率为0.93mg/g。A new technology for extracting resveratrol from grape residue by enzyme hydrolysis was studied. Effects of enzymatic hydrolysis temperature and time, extraction temperature and time, and extraction time on Iesveratrol extraction were investigated. The optimal technological conditions are as follows： ratio of grape residue to cellulase 1000：1, enzymatic hydrolysis temperature 60 ℃, enzymatic hydrolysis time 90 minutes, adding ethyl acetate after enzyme hydrolysis for extracting resveratrol, extraction temperature 30℃, extraction time 0.5 h, and extraction times 2.

关 键 词：葡萄皮渣 纤维素酶 酶解 白藜芦醇 

分 类 号：O658[理学—分析化学]