【作者】 葛林梅； 张俊； 房祥军； 郜海燕；

【Author】 Linmei Ge Jun Zhang Xianjun Fang Haiyan Gao~* (Zhejiang academy of agriculture science,hangzhou,310021,china)

【机构】 浙江省农业科学院食品加工研究所；

【摘要】 研究了花生根中白藜芦醇的提取工艺。在单因素实验的基础上,采用正交实验法对回流提取花生根中白藜芦醇的工艺参数进行了优化。考察了提取溶剂浓度、pH 值、提取时间、提取温度、料液比4个因素,最终确定花生根中提取白藜芦醇的最佳工艺为：料液比 (g/ml)为1：10,提取温度为75℃,溶剂 pH 值为3,60%乙醇提取1h,在此条件下,花生根中白藜芦醇的提取率可达0．289mg/g。更多还原

【Abstract】 Extraction process of resveratro from peanut root has been studied.On the basis of the results of single factor test,the technological parameters for circumfluence extraction of peanut were optimized by orthogonal design.We determined Optimized condition(ethanol concentration,pH value,extract time,extract temperature and ratio of material/solution).The optimal condition were as follows:mix the peanut root with 10 times of 60% ethanol(pH3.0)and extract for 75℃ 1 hour,and the yield of resveratro could reach to as high as 0.289 mg/g under the optimal conditions.更多还原