Purification Technology And Water Solubility Improvement Of Resveratrol From Peanut Shells

Resveratrol, a polyphenolic compound, is a kind of phytoalexin found in grapes, peanuts and polygonum etc with kinds of many bioactive such as anti-inflammation, germproof, anticancer, antioxidant activity. The isolation and purification technology of resveratrol from peanut shells was investigated with extraction mode, extrating time, temperature, material to liquid ratio and sovent concentration as indexes. A high purity resveratrol product was obtained through single factor experiment and orthogonal experiment, and then with resin NKA-Ⅱ adsorption and silica column chromatography purification. The purity of the resveratrol is98.032%. The optimum extracting condition are as follws:volume fraction70%ethanol solution as extract solvent, extraction time7min, duty ratio50%, solid/liquid ratio1:15, the extraction yield of resveratrol could reach12.99μg/g peanut shell.To improve solubility of resveratrol in water, pegylation technology and inclusion technology of resveratrol were studied. With mPEG5000as chemical modifiers, resveratrol was modified sucessfully and the modification ratio is66.43%. A inclusion complex was also obtained with hydroxypropyl-β-cyclodextrin (HP-β-CD) as carrier. The effect of inclusion time, temperature, initial concentration of HP-β-CD and resveratrol to HP-β-CD ratio on the inclusion ratio was investigated. The inclusion ratio is93.86%under a better embedding conditions obtained through orthogonal experiment. Both of the above products have a good water solubility and can be used in food or medicinal areas.