Laboratory report how to isolate plant tissues using maceration technique
Maceration is an extraction procedure in which coarsely powdered drug material, either leaves or stem bark or root bark, is placed inside a container; the menstruum is poured on top until completely covered the drug material. The container is then closed and kept for at least three days.
An apparatus is described for measuring the breaking strength of tissue slices. The apparatus was used in the measurement of maceration of potato tuber slices by fungal and tomato enzymes. During the enzymatic maceration of the slices, the strength fell in an approximately logarithmic manner to a stable value less than 5% of the initial strength. Calcium ion did not prevent enzymatic maceration, although it increased the strength of the tissue. Chelating agents used alone did not macerate but facilitated the enzymatic maceration. There was a pH optimum at 3.0—3.5 with a commercial “Pectinase” and enzymes from Botryosphaeria ribis but near 4.7 for a preparation from tomato fruit. The reciprocal of the time for a set strength reduction was proportional to the square root of the enzyme concentration. The relative strength remaining [(initial strength/final strength)–1] after an arbitrary reaction time was proportional to the enzyme concentration raised to the 0.8 power. The temperature coefficient was about 2.5, but other evidence indicated some limitation by diffusion. Non‐enzymatic maceration increased rapidly below pH 3 and was especially prominent after subsequent neutralization.