虎杖中白藜芦醇发酵和提取工艺  

Fermentation and Extraction of Resveratrol from Polygonum cuspidatum

作　　者：曹亮[1] 周建军[1] 魏锐[1] 刘益红[1] 

机构地区：[1]陕西理工学院生物科学与工程学院,陕西汉中723001

出　　处：《食品科学》2010年第22期207-210,共4页Food Science

摘　　要：目的:对虎杖中白藜芦醇的发酵和提取工艺进行研究。方法:以汉中地区的虎杖为原料,通过正交试验研究虎杖中白藜芦醇自然发酵和提取条件。结果:最佳发酵条件为温度45℃、料液比1:3、发酵时间48h、白藜芦醇苷的转化率为96.1%;自然发酵后最佳提取条件为98%甲醇、料液比1:6、提取3次、每次1h,白藜芦醇的得率达1.912%;通过发酵和提取,虎杖中白藜芦醇的提取率达90%。结论:本实验可为虎杖中白藜芦醇的发酵和提取提供一定参考。Objective： To explore the fermentation and extraction processing of resveratrol from Polygonum cuspidatum. Methods： Polygonum cuspidatum from Hanzhong area was used as the material to explore the optimal fermentation and extraction conditions of resveratrol by orthogonal experiments. Results： The optimal conditions for fermentation were fermentation temperature of 45 ℃, material-liquid ratio of 1：3, and fermentation time of 48 h. The conversion rate of polydatin was 96.1% under the optimal fermentation conditions. The optimal conditions for the extraction of resveratrol were 98% methanol as solvent, solid-liquid ratio of 1：6, extraction time of 1 h, and extraction repeat number of 3. The yield of resveratrol was 1.912% under the optimal extraction conditions. The extraction rate of resveratrol could reach up to 90% through optimal fermentation and extraction. Conclusion： These studies provide a theoretical reference for the fermentation and extraction of resveratrol from Polygonum cuspidatum.

关 键 词：虎杖 白藜芦醇 白藜芦醇苷 发酵 

分 类 号：TQ214[化学工程—有机化工]