罗 康¹，龙明秀^2*，李咏富²，王 辉³，田竹希²，岑顺友⁴

（1.广东工业大学生物医药学院，广州510006；2.贵州省农业科学院现代农业发展研究所，贵阳550025；3.贵州省农业科学院生物技术研究所，贵阳550006；4.贵州宏财聚农投资有限责任公司，六盘水553599）

摘要：该文采用β-葡萄糖苷酶、单宁酶、纤维素酶三种酶制剂对刺梨进行酶解，提取刺梨总多酚。通过单因素和响应面实验优化了酶解提取刺梨总多酚的工艺条件。结果表明，最佳酶解提取工艺条件：酶解时间为2.0h，酶解温度为48.0℃，复合酶添加量为0.042%。在此条件下，提取刺梨总多酚含量为8.57mg/g，未酶解处理的刺梨总多酚含量为7.21mg/g，总多酚含量提高率为18.86%，旨在为刺梨多酚的开发利用提供参考。

关键词：刺梨；酶解；总多酚含量；响应面优化

中图分类号：TS255.1 文献标识码：A 文章编号：1674-506X（2024）06-0100-0006

Study on Enzymatic Hydrolysis for Extracting Total Polyphenol in Rosa roxburghii Tratt

LUO Kang¹，LONG Mingxiu^2*，LI Yongfu²，WANG Hui³，TIAN Zhuxi²，CEN Shunyou⁴

（1.School of Biomedical and Pharmaceutical Sciences，Guangdong University of Technology，Guangzhou 510006，China；2.Guizhou Research Institute of Modern Agricultural Development，Guizhou Academy of Agricultural Sciences，Guiyang 550025，China；3.Institute of Biotechnology，Guizhou Academy of Agricultural Sciences，Guiyang 550006，China；4.Guizhou Hongcai Junong Investment Co.，Ltd.，Liupanshui 553599，China）

Abstract：This paper used three enzyme preparations, β-glucosidase, tannase, and cellulase to enzymatically hydrolyze the Rosa roxburghii Tratt to extract Rosa roxburghii Tratt total polyphenol. The process condition of enzymatic hydrolysis for extracting Rosa roxburghii Tratt total polyphenol was optimized by single factor and response surface experiments, and results showed optimal enzymatic hydrolysis process conditions for extraction: enzymatic hydrolysis time was 2.0h, enzymatic hydrolysis temperature was 48.0℃, and composite enzyme addition was 0.042%. Under these conditions, the total phenolic content of extracted Rosa roxburghii Tratt was 8.57mg/g, the total polyphenol content in untreated group was 7.21 mg/g, the total polyphenol content increase rate was 18.86%. This study aims to provide a reference for the development and utilization of Rosa roxburghii Tratt.

Keywords：Rosa roxburghii Tratt；enzymatic hydrolysis；total phenolic content；response surface optimization

doi：10.3969/j.issn.1674-506X.2024.06-014