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Method for extracting resveratrol in peanut sprout and application thereof

A technology of resveratrol and extraction method, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve the problems of extract denaturation heat, resveratrol damage, loss, etc., and achieve high extraction rate , improve the extraction rate and extraction quality, and avoid damage

Pending Publication Date: 2018-08-24
湖南正发生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for extracting resveratrol from peanut buds and its application to solve the problem of extract denaturation or heat loss caused by extracting resveratrol from peanut buds in the prior art. Alcohol is vulnerable to technical problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The extraction method of resveratrol in the present embodiment peanut bud comprises the following steps:

[0038] (1) From the peanut buds whose patent number is 201210455520.2, select the organic original ecological peanut buds with a length of 15-20cm, no leaves, strong white and tender, remove the roots of the above peanut buds, clean them, crush them and squeeze them into juice, and place them in 80 Soak in hot water at ℃ for 15 hours to obtain mixed solution A. Wherein, the weight of hot water is 3 times of the weight of peanut buds.

[0039] (2) Add lactic acid bacteria and xylitol to the mixed solution A obtained in step (1) to ferment for 25h, and the fermentation temperature is maintained at 38°C to obtain mixed solution B; wherein the weight of lactic acid bacteria is 5% of the mixed solution A weight, xylose The weight of alcohol is also 5% of mixed liquid A weight.

[0040] (3) The mixed liquid B prepared in step (2) was placed in a microwave oven at 800 MHz...

Embodiment 2

[0044] The extraction method of resveratrol in the present embodiment peanut bud comprises the following steps:

[0045] (1) From the purchased peanut buds, select organic original ecological peanut buds with a length of 15-20cm, no leaves, thick white and tender, remove the roots and clean the above peanut buds, crush them and squeeze them into juice, and place them in a hot water at 80°C. Soak in water for 15 hours to obtain mixed solution A. Wherein, the weight of hot water is 3 times of the weight of peanut buds.

[0046] (2) Add lactic acid bacteria and xylitol to the mixed solution A obtained in step (1) to ferment for 25h, and the fermentation temperature is maintained at 38°C to obtain mixed solution B; wherein the weight of lactic acid bacteria is 5% of the mixed solution A weight, xylose The weight of alcohol is also 5% of mixed liquid A weight.

[0047] (3) The mixed liquid B prepared in step (2) was placed in a microwave oven of 800 MHz for irradiation for 10 s, ...

Embodiment 3

[0051] The extraction method of resveratrol in the present embodiment peanut bud comprises the following steps:

[0052] (1) From the peanut buds with the patent No. 201210455520.2, select organic original ecological peanut buds with a length of 15 to 20 cm, no leaves, strong white and tender, remove the roots and clean the above peanut buds, crush them and squeeze them into juice, and place them at 95 Soak in hot water at ℃ for 10 h to obtain mixed solution A. Wherein, the weight of hot water is twice the weight of peanut buds.

[0053] (2) Add lactic acid bacteria and xylitol to the mixed solution A obtained in step (1) to ferment for 20h, and the fermentation temperature is maintained at 30°C to obtain mixed solution B; wherein the weight of lactic acid bacteria is 7% of the mixed solution A weight, xylose The weight of alcohol is also 7% of mixed liquid A weight.

[0054] (3) The mixed solution B prepared in step (2) was placed in a 1000 MHz microwave oven for 15 s to ir...

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Abstract

The invention discloses a method for extracting resveratrol in peanut sprout and an application thereof. The extraction method comprises the following steps: crushing peanut sprout, and placing the peanut sprout in hot water for immersion to obtain mixed liquor A; adding lactic acid bacteria and xylitol in the mixed liquor A for fermentation to obtain mixed liquor B; employing microwave irradiation on the mixed liquor B, and extracting resveratrol to obtain an extract containing resveratrol. The resveratrol extraction method is characterized in that lactic acid bacteria and xylitol are added in the peanut sprout after immersion with the hot water for fermentation, the resveratrol is extracted, the mouthfeel and shelf-life performance are stable, the resveratrol extraction yield is high, the extraction time and cost are low, and the intervention influence of a chemical agent on resveratrol can be prevented. The mixed liquor after fermentation processing employs microwave irradiation forauxiliary extraction, the extraction yield and the extraction quality of resveratrol are increased, extract product denaturation or heat loss can be avoided, destroy of the resveratrol can be avoided, and the extraction yield can achieve 90% or more than 90%.

Description

technical field [0001] The invention relates to the technical field of extracting resveratrol, in particular, to a method for extracting resveratrol in peanut buds and its application. Background technique [0002] Peanut Germination When peanut buds grow, the peanut buds produce resveratrol to protect them from external stimuli. As the peanut buds grow, the content of resveratrol will increase significantly. According to research, the content of antioxidant physiologically active substances in peanut sprouts, especially resveratrol, is as high as 90 times that of peanuts, dozens or even hundreds of times more than red wine. [0003] Resveratrol is a phytoalexin naturally secreted from plants when plants are moldy or harmed by pests. It has the functions of controlling platelet aggregation, lowering serum cholesterol, effectively preventing antioxidant and heart disease, preventing low-fat protein oxidation and normal Pathological effects such as turning cells into cancer ...

Claims

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Application Information

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IPC IPC(8): C07C37/68C07C37/72C07C39/21
CPCC07C37/685C07C37/72C07C39/21
Inventor 丁正芝
Owner 湖南正发生物科技有限公司