Optimization of Ultrasonic-Assisted Extraction and Purification of Resveratrol from Peanut Root

SONG Qingyun; LI Wenjun; PANG Zihao; XIAO Yilang; WANG Haiyan; LI Yudie; LIU Yun; WANG Chao; LI Wei

doi:10.13386/j.issn1002-0306.2022100205

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 228-235. > DOI: 10.13386/j.issn1002-0306.2022100205

SONG Qingyun, LI Wenjun, PANG Zihao, et al. Optimization of Ultrasonic-Assisted Extraction and Purification of Resveratrol from Peanut Root[J]. Science and Technology of Food Industry, 2023, 44(16): 228−235. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100205.

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Optimization of Ultrasonic-Assisted Extraction and Purification of Resveratrol from Peanut Root

1.
College of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
2.
Hubei Yanqi Biotechnology Co., Ltd., Xiangyang 441000, China

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Received Date: October 20, 2022
Available Online: August 03, 2023

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Abstract

Abstract

The process conditions of ultrasonic-assisted ethanol extraction of resveratrol in peanut roots and the purification of resveratrol by macroporous resin were studied. The effects of ethanol concentration, ultrasonic power, ultrasonic time and solid-liquid ratio on the extraction rate of resveratrol from peanut root were investigated. After optimization by single-factor experiments and response surface methodology, a promised yield of resveratrol (175.53±1.57 μg/g) was obtained under optimal conditions: Ethanol concentration 90%, ultrasonic power 290 W, ultrasonic time 12 min, and solid-liquid ratio 1:38 (g:mL). Analysis of variance was performed to find that the effects of ultrasonic time, ultrasonic power and ethanol concentration on the extracted content of resveratrol reached the significance level (P<0.05). Under the best conditions, the resin was H103, sample concentration 201.13 μg/mL, sample loading rate 1.0 mL/min, sample loading volume 120 mL, elution solvent 90% ethanol, elution flow rate 1.0 mL/min, elution volume 160 mL, after one treatment, the content of resveratrol in the product was 49.19%±0.81% and the RSD value was 1.65%. The ultrasonic-assisted extraction of resveratrol and the preliminary purification of resveratrol by macroporous resin would be promised and reliable, which would provide a reference for the rational development and comprehensive utilization of peanut roots and the standardization and industrial production of natural resveratrol.
- peanut root,
- resveratrol,
- ultrasonic,
- response surface optimization,
- macroporous resin

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