CN104003849B - The extracting method of resveratrol in peanut sprout - Google Patents
The extracting method of resveratrol in peanut sprout Download PDFInfo
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- CN104003849B CN104003849B CN201310423833.4A CN201310423833A CN104003849B CN 104003849 B CN104003849 B CN 104003849B CN 201310423833 A CN201310423833 A CN 201310423833A CN 104003849 B CN104003849 B CN 104003849B
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- resveratrol
- peanut sprout
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C37/00—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom of a six-membered aromatic ring
- C07C37/004—Preparation of compounds having hydroxy or O-metal groups bound to a carbon atom of a six-membered aromatic ring by obtaining phenols from plant material or from animal material
Abstract
The extracting method of resveratrol in peanut sprout of the present invention, comprises the following steps: with the water vapour of 80-95 DEG C, steam 1-4 hours, peanut sprout is cooked; After peanut sprout is cooked, the peanut sprout after cooking with ethanolic solution or hot-water soak, the weight of ethanolic solution or hot water be steam before 2-5 times of peanut sprout weight, soaks after 40-55 hours, carry out resveratrol extraction, acquisition resveratrol extract; Described resveratrol extract is concentrated, obtain the concentrate that comprises resveratrol. Its object is to provide one can improve resveratrol recovery rate, and processing step is simple, and good product quality can be avoided the extracting method of resveratrol in peanut sprout that extract sex change or thermal loss, resveratrol destroyed.
Description
Technical field
The present invention relates to the extracting method of resveratrol in peanut sprout.
Background technology
Bud dish has many types, and the peanut-sprout germinateing from peanut is at present familiar with by people gradually.
Peanut germinates while becoming peanut-sprout, and peanut sprout can be produced resveratrol in order to avoid be subject to outside stimulus, along with germination resveratrol can significantly increase. Show according to the research of seminar of National Taiwan University biology section, the anti-oxidant physiological activator of peanut-sprout especially Resveratrol content up to 90 times of peanut, than the many tens times of hundred times (6.2 ~ 9.1) even of claret (every 100g containing 0.1 ~ 0.015).
Resveratrol be plant mouldy or while being subject to the harm of insect from naturally oozy a kind of phytoalexin in plant, there is control platelet aggregation, reduce serum cholesterol, the effectively anti-oxidant and heart disease of prevention, prevent that low fat protein oxidation and normal cell from becoming cancer cell, prevent malignant tumour hyperplasia, the pathology effects such as anti-inflammatory (KoreaJCropSci., 48 (6): 429 ~ 433, 2003), the paper of delivering according to Britain " Nature ", resveratrol can extend the life (Nature of the mouse of picked-up high heat, vol44 (16), 2006). but the resveratrol containing in peanut-sprout is more responsive to the reaction of the external environments such as air, light, oxidation be mould, and inconvenience is as functional food materials'use.
Therefore extract the resveratrol in peanut-sprout, problem demanding prompt solution by the extract containing high concentration resveratrol for food, but extracting method so far can cause extract sex change or thermal loss, the problems such as resveratrol is destroyed, have reduced Resveratrol content in peanut-sprout extract and have been unfavorable for using as food material.
Summary of the invention
For solving the problems of the technologies described above, the invention provides one and can improve resveratrol recovery rate, processing step is simple, and good product quality can be avoided the extracting method of resveratrol in peanut sprout that extract sex change or thermal loss, resveratrol destroyed.
The extracting method of resveratrol in peanut sprout of the present invention, comprises the following steps:
1) with the water vapour of 80-95 DEG C, steam 1-4 hours, peanut sprout is cooked;
2) after peanut sprout is cooked, the peanut sprout after cooking with ethanolic solution or hot-water soak, the weight of ethanolic solution or hot water be steam before 2-5 times of peanut sprout weight, soaks after 40-55 hours, carry out resveratrol extraction, acquisition resveratrol extract;
3) described resveratrol extract is concentrated, obtain the concentrate that comprises resveratrol.
The extracting method of resveratrol in peanut sprout of the present invention, the method in wherein said step 1, peanut sprout being cooked, for the water vapour with 85-90 DEG C, is steamed 2-3 hours; Hot water described in step 2 was pure water, and pure water temperature is 85-95 DEG C, and the weight of pure water is 3-4 times of peanut sprout weight, with described pure water immersion 45-50 hours.
The extracting method of resveratrol in peanut sprout of the present invention, wherein in step 3, described simmer down to Vacuum Concentration, while carrying out described Vacuum Concentration, temperature is 78-80 DEG C, Vacuum Concentration time remaining 64-74 hours, making to obtain the pol of concentrate that comprises resveratrol is 60-65brix.
The extracting method of resveratrol in peanut sprout of the present invention, before by ethanolic solution or hot water extracting, first peanut sprout is cooked, test shows to adopt the recovery rate of this extracting method resveratrol greatly to improve, and processing step is simple, good product quality, can avoid extract sex change or thermal loss, resveratrol to be destroyed.
Below in conjunction with detailed description of the invention, the present invention is described in further detail. Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
Detailed description of the invention
Embodiment 1
The extracting method of resveratrol in peanut sprout of the present invention, comprises the following steps:
1) with the water vapour of 80 or 86 or 91 or 95 DEG C, steam 1 or 2 fire or 4 hours, peanut sprout is cooked;
2) after peanut sprout is cooked, the peanut sprout after cooking with ethanolic solution or hot-water soak, the weight of ethanolic solution or hot water be steam before 2-5 times of peanut sprout weight, soaks after 40-55 hours, carry out resveratrol extraction, acquisition resveratrol extract;
3) described resveratrol extract is concentrated, obtain the concentrate that comprises resveratrol.
The method preferably peanut sprout being cooked in above-mentioned steps 1, for the water vapour with 85-90 DEG C, is steamed 2-3 hours; Hot water described in step 2 was pure water, and pure water temperature is 85-95 DEG C, and the weight of pure water is 3-4 times of peanut sprout weight, with described pure water immersion 45-50 hours.
In above-mentioned steps 3, preferred described simmer down to Vacuum Concentration, while carrying out described Vacuum Concentration, temperature is 78-80 DEG C, Vacuum Concentration time remaining 64-74 hours, making to obtain the pol of concentrate that comprises resveratrol is 60-65brix.
Embodiment 2
The extracting method of resveratrol in peanut sprout of the present invention, comprises the following steps:
1) steaming peanut sprout 2-3 hours with the water vapour of 85-90 DEG C, is that 3-4 times of peanut sprout weight, temperature are that 85-95 DEG C of pure water extracted after 50 hours by weight, acquisition extract;
2) extract is carried out to Vacuum Concentration, and temperature is 79 DEG C when Vacuum Concentration, Vacuum Concentration time remaining, after 70 hours or 74 hours, obtains the concentrate containing resveratrol, and the pol of concentrate is 60-65brix.
Embodiment 3
The extracting method of resveratrol in peanut sprout of the present invention, comprises the following steps:
1) steam peanut sprout 2-3 hours with the water vapour of 85-90 DEG C, after 45 hours or 47 hours or 50 hours, obtain extract with ethanolic solution extraction;
2) extract is carried out to Vacuum Concentration, and temperature is 78 DEG C or 79 DEG C or 80 DEG C when Vacuum Concentration, Vacuum Concentration time remaining, after 70 hours or 74 hours, obtains the concentrate containing resveratrol, and the pol of concentrate is 60-65brix.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.
Claims (2)
1. the extracting method of resveratrol in peanut sprout, is characterized in that comprising the following steps:
1) with the water vapour of 80-95 DEG C, steam 1-4 hours, peanut sprout is cooked;
2) after peanut sprout is cooked, the peanut sprout after cooking with hot-water soak, the weight of hot water is2-5 times of peanut sprout weight before steaming, soaked after 40-55 hours, carried out resveratrol and carriedGet, obtain resveratrol extract;
3) described resveratrol extract is concentrated, obtain the concentrate that comprises resveratrol;
Described simmer down to Vacuum Concentration, while carrying out described Vacuum Concentration, temperature is 78-80 DEG C, trueEmpty concentration time continues 64-74 hours, makes to obtain the pol of the concentrate that comprises resveratrolBe 60-65brix.
2. the extracting method of resveratrol in peanut sprout according to claim 1, its featureBe: the method in described step 1, peanut sprout being cooked is the water vapour with 85-90 DEG C,Steam 2-3 hours; Hot water described in step 2 is pure water, and pure water temperature is 85-95 DEG C,The weight of pure water is 3-4 times of peanut sprout weight, little with described pure water immersion 45-50Time.
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| CN201310423833.4A CN104003849B (en) | 2013-09-17 | 2013-09-17 | The extracting method of resveratrol in peanut sprout |
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| CN201310423833.4A CN104003849B (en) | 2013-09-17 | 2013-09-17 | The extracting method of resveratrol in peanut sprout |
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| CN104003849A CN104003849A (en) | 2014-08-27 |
| CN104003849B true CN104003849B (en) | 2016-05-18 |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105016981B (en) * | 2015-07-07 | 2017-09-15 | 李胜 | The extracting method of resveratrol in a kind of peanut sprout |
| CN107099412A (en) * | 2016-02-19 | 2017-08-29 | 诸茂华 | A kind of brewing method containing resveratrol |
| CN107593907A (en) * | 2017-08-14 | 2018-01-19 | 宁波大学 | A kind of processing method rich in resveratrol and gamma aminobutyric acid Yoghourt |
| CN108440248A (en) * | 2018-02-24 | 2018-08-24 | 长沙正发农业开发有限公司 | The extracting method of resveratrol and its application in peanut sprout |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033175A (en) * | 2007-04-20 | 2007-09-12 | 东北林业大学 | Method of extracting veratric alcohol from peanut plant after harvesting peanut fruit |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101033175A (en) * | 2007-04-20 | 2007-09-12 | 东北林业大学 | Method of extracting veratric alcohol from peanut plant after harvesting peanut fruit |
Non-Patent Citations (2)
| Title |
|---|
| 花生中白藜芦醇的研究进展;王秀贞等;《第五届全国花生学术研讨会论文集》;20080901;38-41 * |
| 花生芽培养条件优化及果冻产品的开发;梁德生等;《食品工业》;20111231(第1期);24-27 * |
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