摘要
为提高花生芽中白藜芦醇(Res)提取率,此次试验优化了超声波-纤维素酶法联用提取花生芽中白藜芦醇的工艺。在单因素试验的基础上,进行了响应面优化试验,分析了酶的添加量、料液比和超声波处理温度、时间4个因素对白藜芦醇提取量的影响。结果表明:花生芽中白藜芦醇最优提取工艺为花生芽粉1.000 g,酶添加量7 mg,超声波处理温度50℃,超声波处理时间35 min,料液比1︰35(g/mL)。在此条件下,花生芽中白藜芦醇最大提取率为0.8239mg/g,约是传统乙醇回流法提取率的4.4倍。超声波辅助纤维素酶提取能有效地提高花生芽中白藜芦醇的提取率。
The impact of ultrasonic-assisted cellulose enzymolysis on the extraction of resveratrol from peanut bud was discussed.The Box-Behnken central composite experimental design principle was used on the basis of single factor experiment to study the effects of enzyme addition,solid-liquid ratio,ultrasonic temperature and treatment time on resveratrol extraction.The results showed that the optimal extraction technology of resveratrol from peanut sprouts was peanut sprout powder 1.000 g,cellulose enzymolysis 7 mg,ultrasonic treatment 50℃,ultrasonic time 35 min and solid-liquid ratio 1︰35(g/mL).Under this condition,the maximum yield was 0.8239 mg/g.The extractive ratio was about 4.4 times than refluent ethanol extraction.The technology combined with cellulose enzymolysis and ultrasonication was more effective for improving the content of resveratrol.
作者
武鹏程
蒲云峰
张斌
张金荣
王丽玲
王强
WU Pengcheng;PU Yunfeng;ZHANG Bin;ZHANG Jinrong;WANG Liling;WANG Qiang(College of Life Science,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Tarim University,Alar 843300)
出处
《食品工业》
CAS
2021年第1期116-120,共5页
The Food Industry
基金
新疆兵团科技攻关项目(新疆花生副产物的综合利用技术研究,项目编号:2018BC012)。
关键词
花生芽
白藜芦醇
纤维素酶酶解
超声波处理
peanut bud
resveratrol
cellulase enzymolysis
ultrasonic treatment
