Preparation of resveratrol from polygonum cuspidatum with enzymic dissolution
Objective: To optimize the best extraction procedure of resveratrol in Polygonum cuspidatum withenzymic dissolution. Methods: Take the content of resveratrol as index to study the orthogonal design, and select the most suitable enzymes, then determined the condition of enzymic dissolution. Result: The most optimal for the enzymes amount is 0.20% SPE -002 0.17% SPE -005 0.08% SPE -007, and the optimum condition of enzymic dissolution is that the temperature is 40 ℃, the pH5.0, the enzymic dissolution period is 120 min, and the concentration of the substrate is 15%. Conclusion: It adopts enzymic dissolution methods to change from polydatin to resveratrol of the Polygonum cuspidatum, after the enzymic dissolution, the content of resveratol from Polygonum cuspidatum was increased from 1.44 mg/g to 14.16 mg/g.