Study on Enzymatic Hydrolysis for Extracting Total Polyphenol in Rosa roxburghii Tratt
This paper used three enzyme preparations,β-glucosidase,tannase,and cellulase to enzymatically hydrolyze the Rosa roxburghii Tratt to extract Rosa roxburghii Tratt total polyphenol.The process condition of enzymatic hydrolysis for extracting Rosa roxburghii Tratt total polyphenol was optimized by single factor and response surface experiments,and results showed optimal enzymatic hydrolysis process conditions for extraction:enzymatic hydrolysis time was 2.0 h,enzymatic hydrolysis temperature was 48.0 ℃,and composite enzyme addition was 0.042％.Under these conditions,the total phenolic content of extracted Rosa roxburghii Tratt was 8.57 mg/g,the total polyphenol content in untreated group was 7.21 mg/g,the total polyphenol content increase rate was 18.86％.This study aims to provide a reference for the development and utilization of Rosa roxburghii Tratt.
Rosa roxburghii Trattenzymatic hydrolysistotal phenolic contentresponse surface optimization
NETL
NSTL
万方数据
