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当前位置: 首页 > 文章 > 响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺 食品科学 2016,37 (22) 13-19
Position: Home > Articles > Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin FOOD SCIENCE 2016,37 (22) 13-19

响应面法优化β-环糊精提取葡萄叶白藜芦醇工艺

作  者：
王周利;袁亚宏;刘宇璇;岳田利;蔡瑞;崔璐
单  位：
西北农林科技大学食品科学与工程学院
关键词：
葡萄叶;白藜芦醇;β-环糊精;分子对接;提取
摘  要：
研究水、50%甲醇溶液和β-环糊精溶液对葡萄叶中多酚和白藜芦醇提取效果的影响,并采用分子对接方法分析β-环糊精与白藜芦醇之间的相互作用。结果表明:50%甲醇溶液提取所得多酚的提取量最大,而β-环糊精所得白藜芦醇的提取量最大;β-环糊精的疏水性空腔可以容纳白藜芦醇分子,并通过氢键的形成维持复合物的稳定。通过单因素和响应面优化试验对β-环糊精提取葡萄叶中白藜芦醇的工艺参数进行分析和优化,结果表明,3个因素对白藜芦醇提取量的影响主次顺序为提取温度>β-环糊精质量浓度>处理时间;白藜芦醇的最佳提取条件为β-环糊精质量浓度28 g/L、提取温度50℃、处理时间68 min,在此条件下,白藜芦醇提取量为152.2μg/g。
译  名：
Response Surface Optimization of Extraction of Resveratrol from Grape Vine Leaves Using β-Cyclodextrin
作  者：
WANG Zhouli;YUAN Yahong;LIU Yuxuan;YUE Tianli;CAI Rui;CUI Lu;College of Food Science and Engineering, Northwest A&F University;
关键词：
grape vine leaves;;resveratrol;;β-cyclodextrin;;molecular docking;;extraction
摘  要：
The effects of β-cyclodextrin, 50% methanol and water on the recoveries of phenolic compounds and resveratrol from grape vine leaves were evaluated. The interaction between β-cyclodextrin and resveratrol was analyzed using molecular docking method. The results indicated that the highest total phenolic content was obtained by using 50% methanol, while β-cyclodextrin resulted in the highest yield of resveratrol. The hydrophobic cavity of β-cyclodextrin could accommodate the resveratrol molecule, and hydrogen bindings between β-cyclodextrin and resveratrol led to the formation of stable complexes. By applying one-variable-at-a-time approach and response surface methodology, the β-cyclodextrin-assisted extraction process of resveratrol from grape vine leaves was optimized. Temperature was the most significant factor affecting the yield of resveratrol, followed by β-cyclodextrin concentration and treatment time. The optimal conditions obtained were as follows: β-cyclodextrin concentration, 28 g/L; temperature, 50 ℃; and extraction duration, 68 min, under which a resveratrol yield of 152.2 μg/g was achieved.

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