花生芽中白藜芦醇提取工艺的优化  

Optimization of Extraction Technology for Resveratrol from Peanut Bud

作　　者：郭明蔚 许先猛 丁之恩 GUO Mingwei;XU Xianmeng;DING Zhien(Biology and Food Engineering Department,Bozhou University,Bozhou 236800,China)

机构地区：[1]亳州学院生物与食品工程系,安徽亳州236800

出　　处：《食品安全导刊》2023年第17期145-148,共4页China Food Safety Magazine

基　　金：安徽省高等学校自然科学研究项目(KJ2021A1147);亳州学院院内科研项目(BYZ2021B02);2022年亳州学院大学生创新创业计划(2022XJXM128)。

摘　　要：为探索超声辅助纤维素酶提取花生芽中白藜芦醇的最优工艺,本文以花生芽为原料,以白藜芦醇的提取率为考察指标,采用紫外分光光度法进行测定,通过单因素试验及正交试验优化花生芽中白藜芦醇提取工艺。结果表明,超声辅助纤维素酶提取花生芽中白藜芦醇的工艺为酶解温度50℃、超声功率240 W、超声时间30 min、液料比30∶1(mL∶g)时,花生芽中白藜芦醇的提取率高达1.139 mg·g-1。In order to explore the optimal extraction process of resveratrol from peanut bud with ultrasonic assisted cellulase,In this paper,peanut bud was used as raw material and resveratrol extraction rate was used as the index,the determination method was ultraviolet spectrophotometry and the extraction process of resveratrol from peanut bud was optimized by single factor test and orthogonal test.The results showed that the extraction processes of resveratrol from peanut sprouts were as follows:hydrolysis temperature 50℃,ultrasonic power 240 W,ultrasonic time 30 min and liquid-solid ratio 30∶1(mL∶g).Under these conditions,the maximum extraction rate of resveratrol from peanut sprouts was 1.139 mg·g-1.

关 键 词：花生芽 白藜芦醇 提取工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]