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Optimization of extracting resveratrol from peanut skin by ultrasound-assisted enzymolysis
  
DOI：10.12166/j.zgyz.1003-7969/2020.02.024
KeyWord:peanut skin  resveratrol  hemicellulase  ultrasound
FundProject: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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Abstract:
      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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