Study on Optimization of Extraction Technology of Resveratrol from Peanut Root by Response Surface Methodology

doi:10.7506/spkx1002-6630-200906002

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (6): 34-38.doi: 10.7506/spkx1002-6630-200906002

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Study on Optimization of Extraction Technology of Resveratrol from Peanut Root by Response Surface Methodology

ZHANG Chu-shu，YU Shan-lin，PAN Li-juan，YANG Qing-li*

(Shandong Peanut Research Institute, Qingdao 266100, China)

Received:2008-05-28 Revised:2008-09-05 Online:2009-03-15 Published:2010-12-29
Contact: YANG Qing-li* E-mail:rice407@163.com

Abstract

Abstract:

To optimize the extraction technology of resveratrol from peanut root, response surface methodology was applied on the basis of single factor tests. The results showed that ethanol concentration, temperature and extraction time significantly affect the resveratrol extraction, and after optimization, they are 65%, 52 ℃ and 39 min, respectively. Under these conditions, the resveratrol yield is 0.012%. In conclusion, the optimization of extraction technology of resveratrol from peanut foot by response surface methodology is feasible, and the extraction technology has practical application value.

Key words: resveratrol, peanut root, extraction, response surface methodology

CLC Number:

TS201.1

ZHANG Chu-shu，YU Shan-lin，PAN Li-juan，YANG Qing-li*. Study on Optimization of Extraction Technology of Resveratrol from Peanut Root by Response Surface Methodology[J]. FOOD SCIENCE, 2009, 30(6): 34-38.

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Study on Optimization of Extraction Technology of Resveratrol from Peanut Root by Response Surface Methodology

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