Method for extracting resveratrol by fermenting peanut root using aspergillus niger
A technology of fermenting Aspergillus niger and resveratrol, which is applied in the field of extracting natural products from plants, can solve the problems of less extraction agent, short extraction time, and low cost, achieve mild extraction conditions, overcome high prices, and use ethanol less effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0021] Add 5g of peanut roots into a 150ml Erlenmeyer flask, then add 15ml of distilled water and stir evenly, sterilize at 0.15MPa for 20min, add 2ml of bacterial liquid after cooling, stir evenly, and incubate at 30°C for 3 days. After fermentation, add 25ml of distilled water to the Erlenmeyer flask, extract at 37°C for 1 hour, filter, freeze and centrifuge the filtrate to obtain crude enzyme liquid, and freeze-dry the crude enzyme liquid to obtain crude enzyme powder. The size of its enzyme activity was determined by CMCase method, A 540nm The value is 142U / ml, indicating that Aspergillus niger fermented peanut root can produce cellulase.
Embodiment 2
[0023] Add 5g of peanut roots to six 150ml Erlenmeyer flasks, then add 15ml of distilled water and stir evenly, sterilize at 0.15MPa for 20min, add 2ml of bacterial liquid after cooling, stir evenly, and incubate at 30°C for 3 days. Take 3 fermented peanut roots as a group and divide them into two groups. The first group was added with 33.3ml of pH4.5 acetic acid buffer solution, reacted at 45°C for 60min, filtered, added 50ml of 60% ethanol to the filter residue, extracted at 50°C for 40min, filtered, fixed to 100ml, diluted 20 times to measure A 305nm , the average value was 0.669; 50ml of 60% ethanol was added to the other group, extracted at 50°C for 40min, filtered, fixed to 100ml, diluted 20 times to measure A 305nm , the average value is 0.611. It shows that resveratrol is directly extracted from fermented peanut roots through enzymatic hydrolysis reaction and without enzymatic hydrolysis reaction, and there is little difference in the extraction rate of resveratrol. ...
Embodiment 3
[0025] On the basis of previous single factor experiments, the extraction process of resveratrol was optimized from peanut roots fermented by Aspergillus niger. The absorbance value A diluted 20 times with the fermented peanut root extract 305nm ×20 as the response value Y. The experiment adopts four-factor five-level quadratic regression central combination experimental design, selects ethanol concentration (X 1 ), extraction temperature (X 2 ), extraction time (X 3 ) and liquid-solid ratio (X 4 ) on the extraction rate (Y), the experimental factors and levels are shown in Table 1 and Table 2, and the experimental design and results are shown in Table 3. Design-expert software was used for experimental design and analysis.
[0026] Table 1 Factor level coding
[0027]
[0028] Table 2 Center combination experimental design and results
[0029]
[0030]
[0031] According to the experimental data, encode the independent variable X 1 、X 2 、X 3 and x 4 Carryi...
PUM
Login to view more Abstract
Description
Claims
Application Information
Login to view more - R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap