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