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Title: Study on Enzymatic Extraction of Proanthocyanidins and Resveratrol from Grape Spike-stalk.
Authors: LI Meng-qing; ZHANG Jie; NIE Yuan; GUO Chun-yun
Abstract: Cellulose was used in the technology of extracting proanthocyanidins and resveratrol from grape spike-stalk. The crude powder of grape spike-stalk was treated by means of cellulase before extraction by refluxing with ethanol. The optimal enzymatic conditions which were determined experimently were as follows: pH of extraction media 6, enzymatic temperature 30 °C ,enzymatic time 80 min, m (cellulose) :m (grape spike-stalk) = 1:250. The optimal enzyme-based extraction conditions were 40% ethanol solution as solvent, extracting temperature 80°C, extracting time 120 min. Two products were separated by solvent extraction and analyzed by UV spectrometry and Vanillin-HCl method. Compared with traditional extracting technology by ethanol, extraction rate of proanthocyanidins was increased by about 4 times and extraction rate of resveratrol was also increased by using this enzyme-based extraction technology.
Subjects: PLANT enzymes; EXTRACTION (Chemistry); ANTHOCYANIDINS; RESVERATROL; CELLULOSE; PLANT extracts; GRAPES
Publication: Natural Product Research & Development, 2009, Vol 21, Issue 2, p291
ISSN: 1001-6880
Publication type: Academic Journal

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Study on Enzymatic Extraction of Proanthocyanidins and Resveratrol from Grape Spike-stalk.