Research on Extraction Technology of Resveratrol and Procyanidin from Red Skin of Peanut

Abstract

Abstract: Research has been carried out on the technology of extracting resveratrol and procyanidin from the red skin of peanutsassisted by ultrasonics. Ethanol has been selected among 5 kinds of common solvents to extract these two substances. Based onsingle factor experiment, the extraction conditions had been optimized by orthogonal analysis. The optimum extraction condi-tions were as follows: the rato of solid to solution was 1:6, the temperature 70℃, the concentration of ethanol 60%, extractiontime 20min, pH3 and the number of extraction times 1. Under these optimized conditions, the yields of resveratrol andprocyanidin were respectively 0.036% and 4.96%。

Key words: resveratrol, procyanidin, red skin of peanut, extraction

LIU Da-Chuan, LIU Qiang, WU Bo, XU Jin-Fa. Research on Extraction Technology of Resveratrol and Procyanidin from Red Skin of Peanut[J]. FOOD SCIENCE, 2005, 26(7): 144-148.

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Research on Extraction Technology of Resveratrol and Procyanidin from Red Skin of Peanut

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