加热酶催化法提取葡萄皮中白藜芦醇的改进研究  

Improved Extraction of Resveratrol from Grape Peel Using Heat and Enzymatic Treatments

作　　者：刘丽清 周三女 LIU Liqing;ZHOU Sannv(Ningde Vocational and Technical College,Fu'an,Fujian 355000,China)

机构地区：[1]宁德职业技术学院,福建福安355000

出　　处：《农产品加工》2020年第24期12-16,共5页Farm Products Processing

基　　金：宁德市科技局项目(20170086,0233002175)。

摘　　要：白藜芦醇是一种生物性很强的芪类非黄酮类多酚化合物,主要存在于葡萄果皮中,是葡萄汁加工过程中的副产物。确定在75℃以上预先加热葡萄皮可以显著提高白藜芦醇及白藜芦醇苷的提取率。特别是用95℃的热气流作用于葡萄皮10 min,接着用exo-β-1,3-葡聚糖酶和PG酶VinoTaste脯氨酸在50℃条件下处理60 min,显著增加了白藜芦醇苷转化为白藜芦醇的转化率,提高了白藜芦醇可萃取性的50%。所开发的葡萄皮提取物制备方法为食品工业白藜芦醇的提取提供了一种可能的低成本绿色加工方法。Resveratrol,an extensively recognized phytochemical that belongs to the stilbene family,is mainly abundant in grape peel and dematerializes as a by-product during grape juice processing.In this study,we established that pre-heating grape peel at above 75℃ significantly improved the extractability of resveratrol and its glucoside piceid.In particular,thermal heating of grape peel at 95℃ for 10 min,followed by treatment with a mixture of exo-β-1,3-glucanase and pectinases at 50℃ for 60 min,dramatically increased the conversion of piceid into resveratrol and the overall extractability of this phytochemical by 50%.The method developed in this study for preparing grape peel extract introduces a potential low-cost green processing for the industrial fortification of food products with resveratrol.

关 键 词：葡萄皮 白藜芦醇 白藜芦醇苷脱糖作用 热处理 果胶酶 exo-β-1 3-葡聚糖酶 

分 类 号：TQ28[化学工程—有机化工]