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Position: Home > Articles > Microwave-assisted Extraction of Resveratrol from Peanut Root FOOD SCIENCE 2009,30 (24) 30-33

微波辅助提取花生根中白藜芦醇工艺

作  者：
张初署;禹山林;刘阳;张吉民;朱凤;于丽娜;毕洁;杨庆利
单  位：
中国农业科学院农产品加工研究所;山东省花生研究所
关键词：
白藜芦醇;花生根;微波辅助提取
摘  要：
为提高花生的综合利用价值,开发天然白藜芦醇新原料,对花生根中的白藜芦醇微波辅助提取工艺进行研究。探讨输出功率、微波处理时间、萃取温度、乙醇体积分数和料液比对花生根白藜芦醇提取率的影响,运用L16(45)正交试验对微波辅助提取花生根中的白藜芦醇工艺进行优化。结果表明,料液比对白藜芦醇的提取率影响最大,乙醇体积分数对白藜芦醇提取率影响最小。较佳的提取工艺为输出功率400W、微波作用时间4.5min、萃取温度80℃、乙醇体积分数60%、料液比1:14(g/ml)。在此条件下白藜芦醇的提取率达0.367%。
译  名：
Microwave-assisted Extraction of Resveratrol from Peanut Root
作  者：
ZHANG Chu-shu1,YU Shan-lin1,LIU Yang2,ZHANG Ji-min1,ZHU Feng1,YU Li-na1,BI Jie1,YANG Qing-li1, (1. Shandong Peanut Research Institute, Qingdao 266100, China;2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China)
关键词：
resveratrol;peanut root;microwave-assisted extraction
摘  要：
In order to improve comprehensive utilization of peanut and develop new materials for resveratrol, microwaveassisted extraction technology was applied to extract resveratrol from peanut root. Effect of factor such as microwave power, microwave treatment time, extraction temperature, ethanol concentration or solid-liquid rate on extraction rate of resveratrol was investigated. The extraction condition was optimized through orthogonal experiments. Results indicated that solid-liquid ratio exhibited the largest effect on extraction rate of resveratrol and ethanol concentration revealed the smallest effect. The optimal extraction condition was 400 W of microwave output power, 4.5 min of microwave treatment time, 80 ℃ of extraction temperature, 60% ethanol and 1:14 (g/ml) of solid-liquid ratio. The extraction rate of resveratrol from peanut root was 0.367% under this optimal condition.

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