Food and Fermentation Industries >

2011 , Vol. 37 >Issue 03: 207 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.03.012

Food and Fermentation Industries

Impact of Cellulase Enzymolysis on Extraction of Resveratrol from Amur Grape Residue

  • Qian Shi-quan ,
  • Shi Ya-zhong ,
  • Wu Ya-hua ,
  • Ma Long ,
  • Zhang Bin ,
  • Zhao Da-qing ,
  • Tao Zhi-jie ,
  • Xie Hai-wei ,
  • Sun Lan-ping ,
  • Xu Hui
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Online published: 2011-03-25

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Abstract

In order to discuss the impact of cellulase on the extraction of resveratrol from amur grape residue,the research was investigated with the content of resveratrol as the guide and cellulose dosage,pH,temperature and enzymolysis time were determined.The enzymolysis conditions based on single factor experiment were optimized by orthogonal design.The optimum enzymolysis conditions were as follows:the cellulose dosage was 1.5 mg/g,the pH was 5.5,the temperature was 55℃ and the enzymolysis time was 1.5 h.Under these optimized conditions,the content of resveratrol was finalized at 0.680 mg/g.

Key words： resveratrol; cellulase; enzymolysis

Cite this article

Qian Shi-quan , Shi Ya-zhong , Wu Ya-hua , Ma Long , Zhang Bin , Zhao Da-qing , Tao Zhi-jie , Xie Hai-wei , Sun Lan-ping , Xu Hui . Impact of Cellulase Enzymolysis on Extraction of Resveratrol from Amur Grape Residue[J]. Food and Fermentation Industries, 2011 , 37(03) : 207 -209 . DOI: 10.13995/j.cnki.11-1802/ts.2011.03.012

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