Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis (Turcz) Baill

doi:10.7506/spkx1002-6630-201106025

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 115-119.doi: 10.7506/spkx1002-6630-201106025

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Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis (Turcz) Baill

YIN Guan-xiu1，DU Bing1,*，HUA Yang-lin2，ZHAO Xiao-yan2，YANG Gong-ming1

1. College of Food Science, South China Agricultural University, Guangzhou 510642, China；
2. Infinitus (China) Company Ltd., Guangzhou 510665, China

Received:2010-05-10 Revised:2011-01-10 Online:2011-03-25 Published:2011-03-03
Contact: DU Bing1 E-mail:gzdubing@163.com

Abstract

Abstract: In this study, Schisandra chinesnsis (Turcz) Baill was used as the raw material to extractγ-schizandrin by ultrasound-assisted enzymatic hydrolysis. Single-factor experiments indicated that extraction rate ofγ-schizandrin was greatly affected by hydrolysis temperature, hydrolysis time and enzyme dosage. The optimal extraction conditions were explored by response surface analysis to be hydrolysis temperature of 52.89 ℃, extraction time of 4.04 h, and enzyme dosage of 0.96%. Under the optimal extraction conditions, the extraction rate of γ-schizandrin was up to 0.262%.

Key words: γ-schizandrin, enzymatic hydrolysis, ultrasound, response surface analysis, high performance liquid chromatography (HPLC)

CLC Number:

R284.2

YIN Guan-xiu1，DU Bing1,*，HUA Yang-lin2，ZHAO Xiao-yan2，YANG Gong-ming1. Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis (Turcz) Baill[J]. FOOD SCIENCE, 2011, 32(6 ): 115-119.

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Ultrasound-assisted Enzymatic Extraction of γ-Schizandrin from Schisandra chinesnsis (Turcz) Baill

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