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超声波辅助酶法提取花生红衣中白藜芦醇的工艺优化
Optimization of extracting resveratrol from peanut skin by ultrasound-assisted enzymolysis
  
DOI：10.12166/j.zgyz.1003-7969/2020.02.024
中文关键词:  花生红衣  白藜芦醇  半纤维素酶  超声波
英文关键词:peanut skin  resveratrol  hemicellulase  ultrasound
基金项目:广东省科技计划项目（2015B020234006，2017A070 702007）；广东省现代农业产业技术体系创新团队（2016LM2151）
Author NameAffiliation
HUANG Zhaoxiang PANG Daorui WANG Weifei ZOU Yuxiao LIAO Sentai 1.Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs， Sericultural & Agricultural-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510610，China； 2.College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) 
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中文摘要:
      为提高花生油提取副产物花生红衣的利用价值，以乙醇体积分数、料液比、超声时间、超声温度、酶的种类为考察因素，白藜芦醇提取量为指标，通过单因素实验对超声波辅助酶法提取花生红衣中白藜芦醇工艺进行优化。结果表明，在酶解pH 5.0、酶添加量2%下，得到的最佳工艺条件为：乙醇体积分数80%，料液比1∶ 25，超声时间30 min，超声温度50 ℃，采用半纤维素酶提取。在最佳工艺条件下，白藜芦醇提取量为（0.854±0.025）mg/100 g。
英文摘要:
      In order to improve the utilization value of peanut skin, peanut oil by-product, with ethanol volume fraction, ratio of material to liquid, ultrasonic time, ultrasonic temperature, enzyme types as investigation factors, and extraction amount of resveratrol as index, single factor experiment was carried out to optimize the extraction conditions of resveratrol from peanut skin by ultrasound-assisted enzymolysis. The results suggested that the optimal process conditions were obtained under the conditions of enzymolysis pH5.0, enzyme dosage 2% as follows: ethanol volume fraction 80%, ratio of material to liquid 1∶ 25, using hemicellulose, ultrasonic temperature 50 ℃ and ultrasonic time 30 min. Under these conditions, the extraction amount of resveratrol from peanut skin was (0.854 ± 0.025 )mg/100 g.
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