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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

Inactive Publication Date: 2009-01-28
SHANDONG PEANUT RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the main purpose of the present invention is to provide a new method for extracting resveratrol from peanut roots, using the cellulase produced by Aspergillus niger to ferment peanut roots to enzymatically hydrolyze peanut roots, destroying the cell wall of peanut roots, and benefiting resveratrol. Resveratrol extraction greatly improves the yield of resveratrol, and the extraction time is short and the amount of extractant is small; at the same time, the cellulase required for enzymatic hydrolysis is obtained from the fermentation of peanut roots, and the cost is extremely low, which solves the problem of enzymatic extraction. The problem of expensive commodity enzymes, greatly reducing production costs

Method used

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  • Method for extracting resveratrol by fermenting peanut root using aspergillus niger
  • Method for extracting resveratrol by fermenting peanut root using aspergillus niger
  • Method for extracting resveratrol by fermenting peanut root using aspergillus niger

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Experimental program
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Effect test

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...

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Abstract

The invention discloses a new method for extracting resveratrol by fermenting a peanut root by an Aspergillus niger, which belongs to the technical field of extracting natural products by utilizing green plants and is characterized in that the resveratrol is extracted from the peanut root by enzymolysis of a cellulase generated by the peanut root fermentation. The method has the advantages that enzymatic extraction is carried out by utilizing the cellulase generated by the peanut root fermentation by the Aspergillus niger to replace a commercial cellulase, with short extraction time and mild extraction condition, thus greatly improving the obtaining rate of the resveratrol, largely reducing the manufacturing cost of the resveratrol, and being suitable for large-scale industrial production.

Description

technical field [0001] The invention discloses a new method for extracting resveratrol from peanut roots fermented by Aspergillus niger, and belongs to the technical field of extracting natural products by using plants. Specifically, various plants can be fermented by Aspergillus niger to produce cellulase for enzymatic hydrolysis to extract natural products. Background technique [0002] Resveratrol (also known as stilbene triphenol), is a non-flavonoid polyphenol compound containing stilbene structure, which has significant effects in inhibiting cancer cells, lowering blood lipids, preventing and treating cardiovascular diseases, anti-oxidation, and delaying aging. , has been hailed as another new green anti-cancer drug after paclitaxel; it is also listed as "one of the 100 most popular and effective anti-aging substances" by the American monograph "Anti-aging Holy Code". my country is extremely rich in peanut resources. It is the country with the highest peanut productio...

Claims

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Application Information

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IPC IPC(8): C12P7/22C12R1/685
Inventor 杨庆利张初署禹山林潘丽娟
Owner SHANDONG PEANUT RES INST
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