酶法辅助提取海红果中的白藜芦醇  

Extraction of Resveratrol from Circassian Fruit by Enzyme Assisted Extraction

作　　者：樊迎[1] 陈毅 薛霖莉[1] 连文绮[1] 张丹[1] FAN Ying;CHEN Yi;XUE Linli;LIAN Wenqi;ZHANG Dan(College of Information, Shanxi Agricultural University, Taigu 030800, Chin)

机构地区：[1]山西农业大学信息学院,山西太谷030800

出　　处：《山西农业科学》2018年第5期819-822,共4页Journal of Shanxi Agricultural Sciences

摘　　要：以海红果干粉为原料,通过单因素及正交试验,优化海红果中白藜芦醇的酶法辅助醇提工艺,采用比色法进行白藜芦醇的产量检测。结果表明,酶法辅助提取的适宜条件为:p H值4.75,酶解温度50℃,酶解时间120 min,纤维素酶添加量120 mg/g。在该最优条件下,白藜芦醇的产量可达到114.37μg/g,是常规醇提方法的1.72倍。The dry powder of circassian fruit was used as test material, to study the enzymatic assisted extraction process of resveratrol in it using single-factor and orthogonal experiment optimization, and the content of resverstrol was tested by colorimetric method. The results showed that the suitable extraction conditions for enzyme assisted extraction were p H 4.75, temperature 50 ℃,enzymolysis time 120 min, the additive amount of cellulasewas120 mg/g. In this optimal condition, the yield of resveratrol could reach114.37 μg/g, which was 1.72 times as much as rthanol extraction method only.

关 键 词：海红果 白藜芦醇 纤维素酶 提取 优化 

分 类 号：TQ914.1[化学工程]