Additionally, an increase in the extraction temperature is associated with a positive trend in resveratrol yield, and the trend of the increase of extraction temperature accompanied by the rise of resveratrol yield was more obvious compared with the enzyme concentration, which may be due to the fact that in the interaction between the two parameters, the impact of extraction temperature on resveratrol yield was more significant than that of enzyme concentration, a finding that aligns with the screening results from the PBD model.
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Optimization of process conditions for ionic liquid-based ultrasound-enzyme-assisted extraction of resveratrol from Polygonum Cuspidatum.
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Notably, the parameters of enzyme concentration (A), extraction temperature (C), and liquid–solid ratio (G) positively contribute to the resveratrol yield, with an observed trend of increased yield corresponding to higher values of these parameters.
It can be seen that with the increase of the cycle, the resveratrol yield showed a trend of firstly increasing and then levelling off, and the resveratrol yield reached an equilibrium of 3.37 ± 0.06 mg/g when the extraction cycle was 3 times, and the active ingredient had been sufficiently crushed and flowed out, and in order to save the cost of the test and the time, the extraction cycle was selected to be 3 times. 4.