葡萄组织中白藜芦醇提取工艺优化及含量差异性研究-study on optimization of extraction process and content difference of resveratrol in grape tissue.docx

ABSTRACT orthogonal experiments, and inspected the effect of three factors (extraction time, extraction temperature, the ratio between solvent and dreg) of grape branches to solvent on resveratrol extraction rate in the branches of grape, the optimal technological conditions are as follow: the ratio of grape branches to ethyl acetate 1:30, extraction temperature is 70℃, extraction time is 7 hours, the number of resveratrol is 63.68 μg/g in the highest extraction rate. Three extraction method is compared, ultrasonic extraction is more superior than reflux extraction and alkali extraction for its highest extraction rate and stable characteristic, followed by reflux extraction, alkali extraction process the lowest extraction rate. Based on the single-factor experiments and the principle of Box-Behnken experiment design, extraction temperature, extraction time and the ratio between solvent and dreg were chosen to be the there factors. We used response surface design which was selected there factors and there levels to optimize the extraction condition of trans-resveratrol from grape branches. The results showed that the there factors had noticeable correlation with extraction content and that the optimization extraction condition was that temperature was 65℃, 6 hours, the ratio 28 mL/g. On the condition of this, the theory content was 106.76 μg/g. By analysis of high performance liquid chromatography (HPLC), resveratrol content in different periods, different tissues such as stems (the four-year stem, the one-year stem, young shoots), leaves (young leaves, old leaves, mature leaves), fruit etc were detected. The results showed that: The content of resveratrol changed significantly in different grape tissues, however the general presentation is significantly: Stems leaves stems fruit fruit seeds; the four-year stems the one-year stems young shoots, old leaves mature leaves young leaves.The average content of leaves reach up to 139.3 μg/g. Key Words: Grape, Resve