We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Optimization of extraction of resveratrol from peanut bud with subcritical water and its inhibitory enzyme activity.
- Authors
WU Pengcheng; PU Yunfeng; DU Xinying; WANG Hongjie; WANG Liling; HOU Xujie
- Abstract
In order to improve the extraction rate of resveratrol from peanut buds, the effects of liquid-solid ratio, subcritical extraction temperature, extraction time and extraction times on the extraction rate of resveratrol from peanut buds were investigated. The process of subcritical water extraction of resveratrol from peanut buds was optimized on the basis of single factor experiment. The inhibitory activity of resveratrol on α-amylase and α-glucosidase was studied by measuring the activity of purified resveratrol product. The results showed that the optimum extraction conditions of resveratrol from peanut buds with subcritical water were as follows: extraction temperature 135°C, extraction time 30min, ratio of liquid to material 130:1 (mL/g). Under these conditions, the whole test process was repeated three times, the extraction rate of resveratrol was (7.65±0.04) mg/g. Resveratrol from peanut buds had good inhibitory activity on α-amylase and α-glucosidase, and the inhibition rates of resveratrol on α-amylase and α-glucosidase were 67.36% and 73.38%, respectively.
- Subjects
RESVERATROL; PEANUTS; BUDS; ENZYMES; ALPHA-glucosidases
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p61
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.008