酶解提取刺梨总多酚的研究
Study on Enzymatic Hydrolysis for Extracting Total Polyphenol in Rosa roxburghii Tratt
罗康 1龙明秀 2李咏富 2王辉 3田竹希 2岑顺友4
作者信息
- 1. 广东工业大学生物医药学院,广州 510006
- 2. 贵州省农业科学院现代农业发展研究所,贵阳 550025
- 3. 贵州省农业科学院生物技术研究所,贵阳 550006
- 4. 贵州宏财聚农投资有限责任公司,六盘水 553599
- 折叠
摘要
该文采用β-葡萄糖苷酶、单宁酶、纤维素酶三种酶制剂对刺梨进行酶解,提取刺梨总多酚.通过单因素和响应面实验优化了酶解提取刺梨总多酚的工艺条件.结果表明,最佳酶解提取工艺条件:酶解时间为2.0h,酶解温度为48.0 ℃,复合酶添加量为0.042％.在此条件下,提取刺梨总多酚含量为8.57 mg/g,未酶解处理的刺梨总多酚含量为7.21 mg/g,总多酚含量提高率为18.86％,旨在为刺梨多酚的开发利用提供参考.
Abstract
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.
关键词
刺梨/酶解/总多酚含量/响应面优化Key words
Rosa roxburghii Tratt/enzymatic hydrolysis/total phenolic content/response surface optimization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据