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| Optimization of preparation process of resveratrol-rich peanut oil |
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| DOI： |
| KeyWord:resveratrol ultrasonic cell crushing peanut oil |
| FundProject:国家自然科学基金-联合基金重点项目（U21A20270） |
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| Abstract: |
| To increase the resveratrol content in peanut oil, peanut root was pretreated with ultrasonic cell crushing, and then peanut oil and peanut roots were mixed and stirred for extraction to prepare resveratrol-rich peanut oil. The preparation process conditions of resveratrol-rich peanut oil were optimized by single factor experiment， and the quality of the prepared resveratrol-rich peanut oil was analyzed. The results showed that the optimal process conditions were obtained as follows: particle size of peanut root 75 μm(200 mesh), ultrasonic time 15 min, ultrasonic power 325 W, peanut root-water mass ratio 1∶ 8, peanut root-peanut oil mass ratio 1∶ 6, extraction temperature 80 ℃, and extraction time 1 h. Under these conditions, the resveratrol content in peanut oil increased from 0.12 mg/kg to 11.98 mg/kg. The prepared resveratrol-rich peanut oil met the requirements of grade 1 pressed finished oil in GB 1534-2017 Peanut oil, and there was no significant difference in color between it and grade 1 pressed peanut oil. Thus the green preparation of resveratrol-rich peanut oil is achieved by the optimized process. |
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