Microwave-assisted Extraction of Proanthocyanidins from Peanut Skin

doi:10.7506/spkx1002-6300-200920015

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 89-93.doi: 10.7506/spkx1002-6300-200920015

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Microwave-assisted Extraction of Proanthocyanidins from Peanut Skin

ZHU Feng1，ZHANG Chu-shu1，YU Shan-lin1，LIU Yang2，ZHANG Ji-min1，GONG Qing-xuan1，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

Received:2009-05-23 Online:2009-10-15 Published:2010-12-29
Contact: YANG Qing-li1,* E-mail:rice407@sohu.com

Abstract

Abstract:

Single factor method and response surface methodology (RSM) based on a three-level, three-variable central composite rotatable design (CCRD) were employed for the optimization of microwave-assisted extraction of proanthocyanidins from peanut skin. Results showed that ratio of material to solvent and extraction temperature both exhibited significant non-linear effects on extraction yield of proanthocyanidins; the optimum conditions for the extraction were as follows: microwave output power 600 W, ethanol concentration 40%, ratio of material to solvent 1:24.5, extraction time 91s, and extraction temperature 40 ℃; under the optimum extraction conditions, the extraction yield of proanthocyanidins was 12.59%. It was concluded from verification experiments that RSM is applicable to the optimization of microwave-assisted extraction of proanthocyanidins from peanut skin and the optimal extraction procedure obtained has some practical value.

Key words: proanthocyanidin, peanut skin, response surface methodology, microwave-assisted extraction

CLC Number:

TS202.3

ZHU Feng1，ZHANG Chu-shu1，YU Shan-lin1，LIU Yang2，ZHANG Ji-min1，GONG Qing-xuan1，YANG Qing-li1,*. Microwave-assisted Extraction of Proanthocyanidins from Peanut Skin[J]. FOOD SCIENCE, 2009, 30(20 ): 89-93.

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Microwave-assisted Extraction of Proanthocyanidins from Peanut Skin

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