Optimization of enzymatic hydrolysis assisted ultrasonic extraction of polyphenols from Chaenomeles sinensis (Thouin) koehne

Abstract

In this paper, the optimal extraction process of polyphenols from Chaenomeles sinensis (Thouin) koehne was studied by single factor test and response surface test. Research results showed that the optimum extraction conditions were as follows: enzymatic time 55 min, ethanol concentration 59%, enzymatic liquid-material ratio 28:1 mL/g, pectinase amount 20 μL/g, enzymatic pH 3.4, enzymatic temperature 65°C, ultrasonic liquid-material ratio 30:1 mL/g, ultrasonic time 40 min, ultrasonic temperature 55°C. Under these conditions, the extracted content of Chaenomeles sinensis (Thouin) koehne polyphenols was 62.07 mg/g.

Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis

“…The fruits of Chaenomeles sinensis (Thouin) Koehne, commonly known as Chinese quince, have traditionally been used as a source of medicine and food (Sawai- Kuroda et al, 2013). In terms of Chinese medicine, it has the effects of bene ting the stomach, promoting digestion, relaxing tendons, reducing cholesterol, dispelling wind and cold, regulating immunity and relieving pain (Fang et al, 2021). Recently, the yield of Chinese quince has increased rapidly; however, the overall utilization rate of Chinese quince in industry is not high (Hamauzu et al, 2010).…”