黑曲霉发酵花生根提取白藜芦醇的优化

本研究利用黑曲霉发酵花生根产生的纤维素酶来酶解花生根中的纤维，破坏其细胞壁，有利于自藜芦醇的提取。同时对发酵后的花生根白藜芦醇的提取进行优化。根据中心组合实验设计原理，采用四因素五水平的响应面分析法优化发酵后花生根中自藜芦醇的提取，响应面分析表明乙醇浓度、提取温度、提取时间和液固比对花生根白藜芦醇提取率有显著影响，且不是简单的线性关系。得到最佳的提取条件为乙醇浓度64％，提取温度55℃，提取时间60min，液固比8：1，在此条件下，自藜芦醇得率为0．191％。

Optimization of Extraction for Resveratrol from Peanut Root Fermentation by Aspergillus niger

The cell wall of peanut root was destroyed by cellulase enzymolysis from peanut root fermentation, so it benefited to extract resveratrol. According to central composite design principle,the response surface methodology with four factors and five levels was used to optimize the extraction condition for resveratrol. The response surface analysis showed that the influence of concentration of ethanol,temperature, time and liquid-solid ratio were obvious and were not linear relationship. The optimal extraction technology conditions were that concentration of ethanol was 64% , the temperature was 55℃ ,the time was 60 min,the liquid-solid ratio was 8:1. The extraction rate was 0.191%.