Technology for extracting flavone of peanut shells

A technology of shell flavonoids and peanut shells, which is applied in the application, animal feed, animal feed and other directions, can solve the problems of difficult filtration of the extract, poor extraction effect, low extraction rate, etc., and achieves low cost of raw materials, simple operation, and low extraction rate. rate increase effect

Active Publication Date: 2015-04-29
山东金胜粮油食品有限公司
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AI Technical Summary

Problems solved by technology

[0004] There have been related reports on the extraction of flavonoids from peanut shells at home and abroad. Meng Yang et al. have studied the extraction of total flavonoids from peanut shells with organic solvents such as methanol, ethanol, acetone, and ethyl acetate. However, because the extract is not easy to filter, The extraction effect is very poor, and the extraction rate is very low; people such as Ding Aifeng studied the relevant influencing factors of the alkaline aqueous solution extraction process of luteolin in peanut shells; people such as Shi Lili used supercritical carbon dioxide extraction technology to study Process for extracting polyphenols from
However, the current research on the extraction of flavonoid polyphenols from peanut shells is still in the preliminary stage, and there are many problems such as low extraction rate and many impurities.

Method used

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  • Technology for extracting flavone of peanut shells
  • Technology for extracting flavone of peanut shells

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Experimental program
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Effect test

Embodiment 1

[0018] A technique for extracting peanut shell flavonoids, comprising the steps of:

[0019] Dry the peanut shells in a constant temperature drying oven at 70°C, then crush them with a pulverizer, and pass through a 40-mesh sieve;

[0020] Weigh 1000g of peanut shell powder into a container, add 1g of cellulase, the enzyme activity is 20000U / g, then add 1000g of purified water, stir evenly, the reaction time is 10min, and the temperature is 36°C;

[0021] Add 2000g of the first extraction solution, the pH of the first extraction solution is 3.0, stir evenly, control the temperature during the extraction process to 60°C, the microwave power is 500W, and the extraction time is 3min; the first extraction solution is hydrochloric acid solution;

[0022] Collect the filtrate A and precipitate A by suction filtration, add 1000g of the second extract to the precipitate, the pH of the second extract is 7.5, stir evenly, control the temperature at 60°C during the extraction process, an...

Embodiment 2

[0027] Orthogonal design

[0028] According to the single factor results, the main extraction factors affecting the extraction of peanut shell flavonoids were microwave power (A), microwave radiation time (min) (B), the first extraction ph (C), and the second extraction ph (D). design. Choose 4 3 Orthogonal experiments were designed to optimize the extraction process of flavonoids in peanut shells and screen out the best extraction conditions. Table 1 is the factor level table; Table 2 is the results and analysis of the orthogonal test.

[0029] Table 1

[0030]

[0031] Table 2

[0032]

[0033] According to the result of orthogonal test: the best combination is A 2 B 3 C 1 D. 2 , that is, at an extraction temperature of 60°C, a microwave power of 500W, the first extraction solution pH 3.0, microwave radiation time of 3 minutes, the second extraction solution pH 7.5, microwave radiation time of 3 minutes, at this time, peanut shells The extraction rate of ...

Embodiment 3

[0035] The bacteriostasis test of peanut shell flavonoids prepared by the present invention on bacteria and fungi, see Table 3

[0036] Flavonoid concentration % E. coli % Bacillus subtilis% Staphylococcus aureus % 0.2 21.33±1.26 29.31±2.49 58.29±1.26 0.26 60.94±1.43 45.62±2.95 74.86±1.72 0.38 100 82.97±2.12 92.54±1.65

[0037] It can be seen from Table 3 that the bacteriostatic rate of different concentrations of peanut shell flavonoids on bacteria was detected. Peanut shell flavonoids had a significant inhibitory effect on the tested bacteria, and with the increase of its concentration, the bacteriostatic rate increased significantly.

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Abstract

The invention belongs to the field of biotechnology, and discloses a technology for extracting flavone of peanut shells. The technology adopts a special process, and an enzymic method, a microwave method and a semi-bionic method are combined together, so that the extraction rate of flavone is greatly improved; the technology is low in industrial energy consumption and low in raw material cost, thus being suitable for large-scale industrial production. The technology for extracting flavone of the peanut shells has energy-saving and environment-friendly effects, and the aim of changing waste into valuable is realized in deed; furthermore, an animal feed prepared from the flavone can be used for replacing a common feed product on the market.

Description

technical field [0001] The invention belongs to the field of biotechnology, and relates to a process for extracting flavonoids from peanut shells. Background technique [0002] Peanut is one of the four most important oil crops in the world, and its price in the market is higher than that of rice, wheat, soybean, and rapeseed. Since the reform and opening up, my country's peanut planting has developed rapidly and steadily, especially since the 1990s, the scale of peanut planting and total output have increased unprecedentedly. my country has become the world's largest producer, consumer and exporter of peanuts, with an annual output of 15 million tons, accounting for 42% of the world's total output, and its export volume accounts for more than 25% of the world's total trade. The peanut industry is that it plays a huge role in increasing the income of citizens, maintaining the security of national affairs, and enhancing the international competitiveness of agricultural pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23K1/14A23K1/16
Inventor 高冠勇陈宁
Owner 山东金胜粮油食品有限公司
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