酶解法制备白藜芦醇的工艺优化  

Optimization technology for production of resveratrol by enzyme

作　　者：陈蓉蓉[1] 姜华[1] 蒲含林[1] 

机构地区：[1]暨南大学生物工程研究所,广州510632

出　　处：《中国食品添加剂》2011年第5期64-67,共4页China Food Additives

摘　　要：本文对虎杖提取物中白藜芦醇苷酶解制备白藜芦醇的工艺进行研究,以样品中白藜芦醇的含量为指标,对虎杖复合酶、纤维素酶、β-葡萄糖苷酶、虎杖苷专用酶进行了筛选,结果表明,以β-葡萄糖苷酶的转化率最高。采用单因素实验对影响β-葡萄糖苷酶酶解的因素:底物浓度、酶用量、酶解温度、pH和酶解时间进行考察;得出较佳的酶解工艺条件:酶用量3%,pH=5,40℃酶解10h。用该方法制备白藜芦醇的可以得到较高的产率,且苷水解酶可循环使用,重现性较好,适用于工业化大规模生产。The optimization technology for extraction Resveratrol from Polygonum cuspidatum were studied.The effect of complex enzyme,cellulose,β-glucosidase and Polydatin special enzyme on the extraction was investigated.The experiment results show that the content of resveratrol by β-glucosidase was the highest.The single factor experiment design was used and resveratrol was choosen as the index to study the key factors affecting the enzymic hydrolysis,such as substrate concentration,enzyme dosage,pH,the enzymic hydrolysis temperature and the time.The optimum enzymic hydrolysis procedure was：pH was 5,the amount of the β-glucosidase was 3%,the temperature was 40℃,and the enzymic hydrolysis reacting time was 10h.The technology improves the extracting rate and is suitable for mass production.

关 键 词：虎杖 Β-葡萄糖苷酶 酶解 白藜芦醇 

分 类 号：R284.2[医药卫生—中药学]