Microwave-assisted Extraction of Resveratrol from Peanut Root

doi:10.7506/spkx1002-6630-200924003

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (24 ): 30-33.doi: 10.7506/spkx1002-6630-200924003

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Microwave-assisted Extraction of Resveratrol from Peanut Root

ZHANG Chu-shu1，YU Shan-lin1，LIU Yang2，ZHANG Ji-min1，ZHU Feng1，YU Li-na1，BI Jie1，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:2009-06-20 Online:2009-12-15 Published:2010-12-29
Contact: YANG Qing-li1,* E-mail:rice407@sohu.com

Abstract

Abstract:

In order to improve comprehensive utilization of peanut and develop new materials for resveratrol, microwaveassisted extraction technology was applied to extract resveratrol from peanut root. Effect of factor such as microwave power, microwave treatment time, extraction temperature, ethanol concentration or solid-liquid rate on extraction rate of resveratrol was investigated. The extraction condition was optimized through orthogonal experiments. Results indicated that solid-liquid ratio exhibited the largest effect on extraction rate of resveratrol and ethanol concentration revealed the smallest effect. The optimal extraction condition was 400 W of microwave output power, 4.5 min of microwave treatment time, 80 ℃ of extraction temperature, 60% ethanol and 1:14 (g/ml) of solid-liquid ratio. The extraction rate of resveratrol from peanut root was 0.367% under this optimal condition.

Key words: resveratrol, peanut root, microwave-assisted extraction

CLC Number:

TS202.3

ZHANG Chu-shu1，YU Shan-lin1，LIU Yang2，ZHANG Ji-min1，ZHU Feng1，YU Li-na1，BI Jie1，YANG Qing-li1,*. Microwave-assisted Extraction of Resveratrol from Peanut Root[J]. FOOD SCIENCE, 2009, 30(24 ): 30-33.

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Microwave-assisted Extraction of Resveratrol from Peanut Root

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