微波辅助提取花生根中白藜芦醇工艺-食品科学.PDFVIP

30 2009, Vol. 30, No. 24 食品科学 ※工艺技术 1 1 2 1 1 1 1 1 , 张初署 ，禹山林 ，刘 阳 ，张吉民 ，朱 凤 ，于丽娜 ，毕 洁 ，杨庆利 * (1. 山东省花生研究所，山东青岛 266100 ；2. 中国农业科学院农产品加工研究所，北京 100081) 为提高花生的综合利用价值，开发天然白藜芦醇新原料，对花生根中的白藜芦醇微波辅助提取工艺进行 研究。探讨输出功率、微波处理时间、萃取温度、乙醇体积分数和料液比对花生根白藜芦醇提取率的影响，运 5 用L16(4 )正交试验对微波辅助提取花生根中的白藜芦醇工艺进行优化。结果表明，料液比对白藜芦醇的提取率影响 最大，乙醇体积分数对白藜芦醇提取率影响最小。较佳的提取工艺为输出功率400W 、微波作用时间4.5min 、萃 取温度80 ℃、乙醇体积分数60% 、料液比1:14(g/ml)。在此条件下白藜芦醇的提取率达0.367% 。 白藜芦醇；花生根；微波辅助提取 Microwave-assisted Extraction of Resveratrol from Peanut Root 1 1 2 1 1 1 1 1, ZHANG Chu-shu ，YU Shan-lin ，LIU Yang ，ZHANG Ji-min ，ZHU Feng ，YU Li-na ，BI Jie ，YANG Qing-li * (1. Shandong Peanut Research Institute, Qingdao 266100, China；2. Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100081, China) Abstract ：In order to improve comprehensive utilization of peanut and develop new materials for resveratrol, microwave- assisted 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