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Method for increasing content of resveratrol in peanut sprouts

A technology for resveratrol and peanut buds, which is applied in the directions of botanical equipment and methods, planting substrates, soilless cultivation, etc., can solve the problems of low resveratrol content and long growth cycle of peanuts, and achieves simple operation and improved Growth rate, the effect of promoting proliferation

Active Publication Date: 2018-06-19
ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there will be problems such as long peanut growth cycle and low content of resveratrol

Method used

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  • Method for increasing content of resveratrol in peanut sprouts
  • Method for increasing content of resveratrol in peanut sprouts
  • Method for increasing content of resveratrol in peanut sprouts

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Extraction method of resveratrol:

[0022] Weigh 30g of cultivated peanuts into a beaker, add 60mL of absolute ethanol, and pour them into a high-speed tissue masher to extract for 1-2min. Pour the mashed mixture back into the beaker for ultrasonic extraction for 30min. Put it into a 50mL centrifuge tube and then centrifuge in a centrifuge at 4000r / min for 10min, separate out about 45mL of the supernatant, and then filter it with a 0.22μm filter membrane, and the filtrate is tested for the content of resveratrol by high performance liquid chromatography.

Embodiment 2

[0024] The measurement method of the content of resveratrol:

[0025] (1) High-performance liquid chromatography conditions: the chromatographic column is a C18 column, 250mm X 4.6mm, 5.0 μm; the mobile phase A is water, B is methanol, and the flow rate ratio is 55:45; the detection wavelength is 306nm; the column temperature is room temperature; The injection volume is 10 μL;

[0026] (2) Drawing of the standard curve: 100mg / L resveratrol reference substance stock solution is prepared, wherein the solvent is chromatographic grade methanol, and the resveratrol reference substance stock solution is gradually diluted to 0.5mg / L, 1.0mg / L, 5.0mg / L, 25.0mg / L, 50.0mg / L concentration of resveratrol methanol solution, methanol as a blank reference solution, through high performance liquid chromatography detection, to obtain the peak area Y and resveratrol concentration The regression equation between C (mg / L) is: Y=71.12C-33.67, correlation coefficient R 2 =0.999;

[0027] (3) Det...

Embodiment 3

[0029] A method for improving resveratrol content in peanut buds, comprising the steps of:

[0030] (1) Screen the peanuts with plump particles and the same size, soak them in water at 40°C for 4 hours, and take them out for later use;

[0031] (2) Put tap water in a microwave oven with a microwave power of 300W, heat and sterilize for 1 minute, take it out, cool to room temperature, add peanuts treated in step (1), and the concentration of peanuts in tap water is 100g / L to form a peanut culture mixed solution;

[0032] (3) Spread a layer of gauze on the surface of the peanut culture mixture container, place it in a dark environment with a temperature of 25-30°C and a humidity of 55-60%, and cultivate 1, 3, 5, 7 and After 10 days, take out peanut, extract wherein resveratrol by the method for embodiment 1, the content of resveratrol in the peanut of measurement is respectively 0.00052, 0.00073, 0.0012, 0.00123 and 0.001 (mg resveratrol / g peanut );

[0033] From Example 3, i...

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Abstract

The invention relates to the technical field of biology, in particular to a method for increasing the content of resveratrol in peanut sprouts. The method comprises the following steps of sifting peanuts which have uniform plumpness, putting the peanuts in water at the temperature of 40 DEG C to be soaked for 4 h at the constant temperature and then taking out the peanuts; proportioning a hormoneand inorganic salt tap water solution with a certain concentration to form culture liquor, putting the culture liquor in a microwave oven to be heated and sterilized for 1-2 min, taking out the culture liquor, cooling to the room temperature, adding the soaked peanuts to form peanut culture mixed liquor, laying a layer of gauze on the peanut culture mixed liquor, putting the peanut culture mixed liquor in a dark environment of which the temperature is 20-30 DEG C and the humidity is 55-60%, after the peanuts are cultured for a period, taking out the peanuts, and extracting resveratrol in the peanuts to be measured. The method is simple in technology, the culture liquor is subjected to microwave processing, can be effectively sterilized and disinfected, and is jointly proportioned by inorganic salt (NH4)2S2O8, ferulic acid, syringic acid, salicylic acid, indoleacetic acid and indolebutyric acid, the growth speed of the peanuts can be more obviously increased, the proliferation of peanutcells is promoted, and the content of resveratrol in the peanuts is obviously increased.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a method for increasing the content of resveratrol in peanut buds. Background technique [0002] Resveratrol is a stilbene stilbene polyphenol used in plants to resist pathogenic infection. It can remove excessive oxygen free radicals in the body, effectively delay the damage caused by peroxidation in the aging process, and effectively delay the aging process. senescence. Resveratrol has anti-tumor, anti-cancer, cardiovascular protection, anti-oxidation, anti-free radical, anti-bacterial and anti-fungal, anti-inflammatory, and liver protection effects. Therefore, it is known as another green anticancer drug after paclitaxel. [0003] Resveratrol mainly comes from grapes, knotweed, peanuts, mulberry and other plants. my country's peanut resources are very rich, and cheap and easy to get. Therefore, the research on the change of resveratrol content in peanut germination period and ...

Claims

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Application Information

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IPC IPC(8): A01G31/00A01G24/10A01G24/20A01G24/60C05G3/00
CPCA01G31/00C05C3/00C05G5/20C05D9/00C05D9/02C05F11/10C05G3/00
Inventor 饶桂维赵亮陈月
Owner ZHEJIANG SHUREN COLLEGE ZHEJIANG SHUREN UNIV
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