食品与发酵工业

影响白藜芦醇苷水解的因素

  • 刘新荣 ,
  • 赵驰 ,
  • 高丽萍 ,
  • 夏涛
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网络出版日期: 2010-10-25

Study on the Impact Factor of Polydatin Hydrolyzes

  • Liu Xin-rong ,
  • Zhao Chi ,
  • Gao Li-ping ,
  • Xia Tao
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Online published: 2010-10-25

摘要

采用分光光度法、TLC、HPLC、MS等,对白藜芦醇苷水解产物进行了鉴定;通过单因子和多因子的正交试验,确定了白藜芦醇苷水解产生白藜芦醇的适宜工艺条件,即在温度65℃,提取液为体积分数8%HCl、75%甲醇,反应5h;在此条件下,从虎杖粉末中提取的白藜芦醇可以达到2.06%。

本文引用格式

刘新荣 , 赵驰 , 高丽萍 , 夏涛 . 影响白藜芦醇苷水解的因素[J]. 食品与发酵工业, 2010 , 36(10) : 117 -121 . DOI: 10.13995/j.cnki.11-1802/ts.2010.10.043

Abstract

Using spectrophotography 、TLC、HPLC、MS and others means to identify the hydrolysates of polydatin.Through the single factor and the multi-factor's orthogonal test,we determined the optimal technical conditions of polydatin hydrolyzes into resveratrol,which are 65℃,8% of hydrochloric acid concentration,75% of methanol concentration and 3h of reacting time;Under the optimum conditions,the concentration of resveratrol is extracted from Polygonum of resveratrol can reach 2.06 percent.
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