Study on Enzymatic Extraction Technology of Resveratrol from Grape Residue

Abstract

Abstract: A new technology for extracting resveratrol from grape residue by enzyme hydrolysis was studied. Effects of enzymatic hydrolysis temperature and time,extraction temperature and time,and extraction time on resveratrol extraction were investigated. The optimal technological conditions are as follows:ratio of grape residue to cellulase 1000:1,enzymatic hydrolysis temperature 60 ℃,enzymatic hydrolysis time 90 minutes,adding ethyl acetate after enzyme hydrolysis for extracting resveratrol,extraction temperature 30 ℃,extraction time 0.5 h,and extraction times 2.

Key words: grape residue, cellulase, enzymatic hydrolysis, resveratrol

LI Ting, LI Sheng, ZHANG Qing-Song, ZHANG Zhen, LIU Yuan, LUO Li-Yuan. Study on Enzymatic Extraction Technology of Resveratrol from Grape Residue[J]. FOOD SCIENCE, 2008, 29(12): 194-197.

[1]	WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei. Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity [J]. FOOD SCIENCE, 2021, 42(5): 271-277.
[2]	CAO Qiang, HU Wei, GAO Jinyan, CHEN Hongbing, TONG Ping. Interaction Mechanism of Ovalbumin with Resveratrol and Its Effect on Ovalbumin [J]. FOOD SCIENCE, 2021, 42(4): 31-37.
[3]	WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun. Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate [J]. FOOD SCIENCE, 2021, 42(15): 329-336.
[4]	ZHAO Liyun, LIU Ailian, LIU Meiyu, REN Xiaofeng. Comparative Protective Effect of Lipoic Acid and Resveratrol on Acetaminophen-Induced Cellular Oxidative Damage in HepG2 Cells [J]. FOOD SCIENCE, 2020, 41(7): 153-158.
[5]	HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang. Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran [J]. FOOD SCIENCE, 2020, 41(6): 43-50.
[6]	LIU Lianhong, CHEN Fei, GUAN Yongxiang, QIU Meihua, ZHANG Li, DAI Chuanchao. Synthesis of Resveratrol from Peanut Wastes by Biotransformation of Phomopsis liquidambari B3 [J]. FOOD SCIENCE, 2020, 41(6): 170-178.
[7]	CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang. Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu [J]. FOOD SCIENCE, 2020, 41(5): 23-30.
[8]	SU Na, YI Li, Jirimutu. Preparation and Identification of α-Amylase Inhibitory Peptides from Camel Milk Protein [J]. FOOD SCIENCE, 2020, 41(22): 148-157.
[9]	SU Na, Jirimutu, YI Li. Recent Progress in Biological Functions of Camel Milk Peptides [J]. FOOD SCIENCE, 2020, 41(21): 321-329.
[10]	LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates [J]. FOOD SCIENCE, 2020, 41(2): 133-140.
[11]	ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou. Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers [J]. FOOD SCIENCE, 2020, 41(13): 1-7.
[12]	LI Xue, FENG Tao, SONG Shiqing, ZHUANG Haining, ZHANG Wenhong, YAO Lingyun, SUN Min, XU Zhimin. Effect of Different Pretreatment Methods on the Release of Flavor Substances from Hypsizygus marmoreus [J]. FOOD SCIENCE, 2020, 41(10): 198-205.
[13]	LIU Qianxia, LIU Dong, ZHANG Jun, WANG Jiao, HE Xingfen, YANG Fumin*, ZHAO Baotang. Optimization of Hydrolysis Conditions of Qula Casein with Two Proteases and Comparative Antioxidant Activity of Hydrolysates [J]. FOOD SCIENCE, 2019, 40(8): 225-234.
[14]	YE Shengwang, YANG Zuisu, LI Wei, TANG Yunping, HUANG Fangfang, ZHANG Xiaojun, YU Fangmiao, DING Guofang. Immunomodulatory Effects of Peptides from Enzymatic Hydrolysate of Cyclina sinensis on RAW264.7 Macrophages [J]. FOOD SCIENCE, 2019, 40(7): 185-191.
[15]	FAN Linlin, WANG Ying, CHENG Xianling, GAO Peng, ZHOU Jianzhong. Ultrasonic-Assisted Enzymatic Hydrolysis of Blackberry Juice and Synergistic Effect [J]. FOOD SCIENCE, 2019, 40(6): 304-311.

Study on Enzymatic Extraction Technology of Resveratrol from Grape Residue

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments