响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺

doi:10.7506/spkx1002-6630-201622003

食品科学 ›› 2016, Vol. 37 ›› Issue (22): 13-19.doi: 10.7506/spkx1002-6630-201622003

响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺

王周利，袁亚宏，刘宇璇，岳田利，蔡瑞，崔璐*

西北农林科技大学食品科学与工程学院，陕西杨凌 712100

收稿日期:2016-06-05 出版日期:2016-11-16 发布日期:2017-02-22
通讯作者: 崔璐（1981—），女，实验师，博士，研究方向为食品工程与农产品加工。E-mail：cuiluct@nwsuaf.edu.cn
作者简介:王周利（1984—），男，讲师，博士，研究方向为农产品加工与安全控制。E-mail：wzl1014@nwsuaf.edu.cn
基金资助:
国家自然科学基金青年科学基金项目（31301498）；西北农林科技大学基本科研业务费专项（Z109021424）

Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin

WANG Zhouli, YUAN Yahong, LIU Yuxuan, YUE Tianli, CAI Rui, CUI Lu*

College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

Received:2016-06-05 Online:2016-11-16 Published:2017-02-22

摘要/Abstract

摘要： 研究水、50%甲醇溶液和β-环糊精溶液对葡萄叶中多酚和白藜芦醇提取效果的影响，并采用分子对接方法分析β-环糊精与白藜芦醇之间的相互作用。结果表明：50%甲醇溶液提取所得多酚的提取量最大，而β-环糊精所得白藜芦醇的提取量最大；β-环糊精的疏水性空腔可以容纳白藜芦醇分子，并通过氢键的形成维持复合物的稳定。通过单因素和响应面优化试验对β-环糊精提取葡萄叶中白藜芦醇的工艺参数进行分析和优化，结果表明，3 个因素对白藜芦醇提取量的影响主次顺序为提取温度＞β-环糊精质量浓度＞处理时间；白藜芦醇的最佳提取条件为β-环糊精质量浓度28 g/L、提取温度50 ℃、处理时间68 min，在此条件下，白藜芦醇提取量为152.2 μg/g。

关键词: 葡萄叶, 白藜芦醇, β-环糊精, 分子对接, 提取

Abstract: The effects of β-cyclodextrin, 50% methanol and water on the recoveries of phenolic compounds and resveratrol from grape vine leaves were evaluated. The interaction between β-cyclodextrin and resveratrol was analyzed using molecular docking method. The results indicated that the highest total phenolic content was obtained by using 50% methanol, while β-cyclodextrin resulted in the highest yield of resveratrol. The hydrophobic cavity of β-cyclodextrin could accommodate the resveratrol molecule, and hydrogen bindings between β-cyclodextrin and resveratrol led to the formation of stable complexes. By applying one-variable-at-a-time approach and response surface methodology, the β-cyclodextrin-assisted extraction process of resveratrol from grape vine leaves was optimized. Temperature was the most significant factor affecting the yield of resveratrol, followed by β-cyclodextrin concentration and treatment time. The optimal conditions obtained were as follows: β-cyclodextrin concentration, 28 g/L; temperature, 50 ℃; and extraction duration, 68 min, under which a resveratrol yield of 152.2 μg/g was achieved.

Key words: grape vine leaves, resveratrol, β-cyclodextrin, molecular docking, extraction

中图分类号:

TS255.1

王周利,袁亚宏,刘宇璇,岳田利,蔡瑞,崔璐*. 响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺[J]. 食品科学, 2016, 37(22): 13-19.

WANG Zhouli, YUAN Yahong, LIU Yuxuan, YUE Tianli, CAI Rui, CUI Lu*. Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin[J]. FOOD SCIENCE, 2016, 37(22): 13-19.

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响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺

Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin

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