花生红衣提取物中白藜芦醇、原花色素分离工艺的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (1): 134-140.

花生红衣提取物中白藜芦醇、原花色素分离工艺的研究

刘大川,刘强,吴波,徐金发

武汉工业学院；山东青岛淳金植物油有限公司

出版日期:2006-01-15 发布日期:2011-09-05

Research on Resin Separation Technology of Resveratrol and Procyanidin from Peanut Red Skin

LIU Da-Chuan, LIU Qiang, WU Bo, XU Jin-Fa-

1.Wuhan Polytechnic University; 2.Qingdao Chunjin Plant Oil Limited Company.

Online:2006-01-15 Published:2011-09-05

摘要/Abstract

摘要： 对花生红衣提取物中白藜芦醇、原花色素的分离工艺进行了探讨。通过静态吸附、解吸实验选出AB-8大孔树脂,通过单因素、正交实验优化了白藜芦醇、原花色素的富集、分离条件。其吸附最佳条件为:上柱液流速1ml/min、pH7、白藜芦醇、原花色素的浓度浓度分别为2μg/ml和0.6mg/ml;解吸最适条件为:流速1.5ml/min、pH5;用20%甲醇溶液解吸其中的白藜芦醇,40%、60%甲醇溶液解吸原花色素,合并相同组分,经浓缩、冷冻干燥后制得纯度较高的白藜芦醇、原花色素产品,白藜芦醇的含量达43.6%,原花色素含量达93.05%。

关键词: 白藜芦醇, 原花色素, 大孔树脂, 分离

Abstract: Research has been carried out on the technology of separating resveratrol and procyanidin extracted from the peanuts red skin. The macroporous adsorption resin AB-8 have been selected from 3 kinds of carriers by static adsorption and de-adsorption test. The single factor tests and orthogonal experiments have been applied to optimize the enrichment and separation condition of resveratrol and procyanidin. The optimum adsorption conditions were as follows: feeding rate 1ml/min, pH value 7.0 with the concentrations of resveratrol and procyanidin to be respectively 2μg/ml and 0.6mg/ml. The optimum elution conditions were elution rate 1.5ml/min and pH value 5.0. Resveratrol and procyanidin could be purified and separated by different concentration of methanol. Resveratrol was eluted by 20% methanol while procyanidin by 40% and 60%. After combining the same components, the products could be obtained by concentration and lyophilization with the contents of resveratrol and procyanidin as respectively 43.6% and 93.05%.

Key words: resveratrol, procyanidin, macroporous adsorption resin, separation

刘大川, 刘强, 吴波, 徐金发 . 花生红衣提取物中白藜芦醇、原花色素分离工艺的研究[J]. 食品科学, 2006, 27(1): 134-140.

LIU Da-Chuan, LIU Qiang, WU Bo, XU Jin-Fa- . Research on Resin Separation Technology of Resveratrol and Procyanidin from Peanut Red Skin[J]. FOOD SCIENCE, 2006, 27(1): 134-140.

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