酶法提取葡萄藤茎中多酚物质含量的比较研究  

Comparison of the Content of Polyphenols Extracted from Grape Vine by Different Enzymic Treatment

作　　者：李浡[1] 李双石[1] 兰蓉[1] 章宇宁[1] 郭珊[1] 

机构地区：[1]北京电子科技职业学院,北京100029

出　　处：《酿酒科技》2015年第7期38-40,共3页Liquor-Making Science & Technology

基　　金：北京市属高等学校人才强教计划资助项目(PXM2014_014306_000051);北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001);北京市属高等学校教学名师资助项目(PXM2014_014306_000075);北京电子科技职业学院院内重点课题(YZKB2013008)

摘　　要：采用纤维素酶、果胶酶、胃蛋白酶、木瓜蛋白酶、β-葡聚糖酶和复合酶提取葡萄藤茎中的多酚物质,利用高效液相色谱法测定阿魏酸、绿原酸、槲皮素、白藜芦醇、没食子酸、鞣花酸等多酚物质的含量,比较分析不同酶法的提取效果。结果表明,不同酶法提取所得多酚物质含量各不相同,均富含白藜芦醇和绿原酸,含量分别为4.31~9.08 mg/g和5.01~5.62 mg/g。复合酶的提取效果最佳,提取的白藜芦醇、没食子酸、阿魏酸、槲皮素和鞣花酸的含量均高于其他酶的提取方法。The content of polyphenols （ferulic acid, chlorogenic acid, quercetin, resveratrol, gallic acid, ellagic acid） extracted from grape vine by enzymic treatment （cellulose, peetase, pepsin, papain, β-Glucanase, composite enzyme） were detected by HPLC, and the extracting effects of enzymic treatment by different enzyme were compared.The results showed that the content of polyphenols extracted from grape vine by dif- ferent enzymic treatment was different, however, both chlorogenic acid and resveratrol were rich and their content were 4.31 -9.08 mg/g and 5.01 -5.62 mg/g respectively. Enzymic treatment by composite enzymes had the best extracting effects and more resveratrol, gallic acid, ferulic acid, quercetin and ellagic acid were extracted than that by other enzymic treatment.

关 键 词：高效液相色谱法 多酚 葡萄藤茎 

分 类 号：TQ914.1[化学工程]