Optimization of Extraction Technology of Flavonoids from Peanut Hull

doi:10.7506/spkx1002-6630-200906018

Abstract

Abstract:

This study aimed to optimize the extraction technology of flavonoids from peanut hull with ethanol as extraction solvent. By means of combination design of quadratic regression orthogonal rotation, the effects of time, temperature, ethanol concentration, ratio of liquid to solid on the extraction rate of peanut hull flavonoids were analyzed on the basis of single-factor tests. A quadric regression model on extraction conditions of flavonoids was established, and the optimum conditions were obtained. The results indicated that the extraction rate of peanut hull flavonoids is affected in turn by time, ratio of liquid to solid, ethanol concentration and temperature, and the optimum extraction time, temperature, ethanol concentration, ratio of liquid to solid are 2 h, 53 ℃, 73% and 27 ml/g, respectively. Under the above conditions, the extraction rate of flavonoids from peanut hull is up to 4.04%.

Key words: peanut hull, flavonoids, extraction technology, optimization

CLC Number:

TS255.1

SUN Lan-ping，MA Long，ZHANG Bin，ZHAO Da-qing，XU Hui. Optimization of Extraction Technology of Flavonoids from Peanut Hull[J]. FOOD SCIENCE, 2009, 30(6): 97-101 https://doi.org/10.7506/spkx1002-6630-200906018

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Optimization of Extraction Technology of Flavonoids from Peanut Hull

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