Isolation And Purification Of Resveratrol From Peanut Rhizome And Preparation Of It's Functional Beverage

The natural extraction of resveratrol has a great value in the field of food and pharmacy because of its antioxidation and anti-tumor effect.In this studied,resveratrol was extracted from peanut rhizomes,and molecular imprinted microspheres were used to separate and purify it,then explore it's antioxidant and anti-tumor abilities.Finally,resveratrol was added to the beverage as functional ingredients.The main results are as follows.(1)The extraction of resveratrol were used as indicators to analyze he difference of resveratrol content in root and stem of peanut in different habitats and explore the influence of solvent type,concentration,extraction time,temperature and liquid material ratio on the extraction process,and then optimization of the extraction process by response surface analysis.The results showed that the content of resveratrol in CH-1 peanut rhizomes was the highest.When 70% ethanol solution was used as solvent,the extraction time was 60 min,the extraction temperature was50?,and the liquid ratio was 25 mL/g,and the extraction rate was 863.6 ug/g.(2)Resveratrol molecularly imprinted polymers(MIPs)were prepared by precipitation polymerization.The proportion relationship between template molecules,crosslinking agents and functional monomers and solvent consumption were investigated.The best adsorptive properties of microspheres were selected as solid phase extraction fillers to extract resveratrol from peanut rootstalk,and the effects of sample size and concentration,eluent concentration and dosage and the amount of eluent on the extraction results were investigated.The results showed that the microspheres had high selectivity and recognition ability to the template molecules and it's adsorption capacity of the microspheres reached 72.70 umol/g when the molar ratio of resveratrol,alpha methacrylic acid(MAA)and Ethyleneglycol dimethacrylate(EGDMA)was 1:4:25;the 2,2'-Azobis(AIBN)dosage was 0.1 g;Methanol solvent was 20 mL.Optimization of solid phase extraction conditions: respectively 4 times the volume of of methanol and water were used to activate the extraction column,The peanut rhizome solution with 3 mL methanol content as 30% was used as the sample solution,with 6 times the volume of bed of 30% methanol as eluted solution,Eluted with 4.4 times the volume of bedof methanol solution at last.The purity of resveratrol was 92.5%,and the recovery ratewas 76.2%.(3)The scavenging ability of resveratrol and vitamin C on DPPH and hydroxyl radicals were used to determine the antioxidant capacity of resveratrol.The effects of resveratrol with different concentrations on the viability and morphology of Sf9 cells,as well as their effects on the proliferation and morphology,melanin synthesis and tyrosinase activity of B16F10 cells were analyzed.The results showed that both resveratrol and vitamin C have strong ability to eliminate DPPH and hydroxyl radical.And the scavenging ability of both of them increased with the increase of concentration.When the concentration was 0.4 mg/mL,the DPPH clearance rates of vitamin C and resveratrol were 89.56% and 83.48%,respectively.When the concentration was 0.5 mg/mL,the scavenging rate of hydroxyl radical of vitamin C and resveratrol was 90.89% and 81.09%,respectively.Resveratrol promoted the growth of cells at low concentration and inhibited cell growth at high concentration,and the inhibition rate of resveratrol increased gradually with the increase of concentration.The highest inhibition rate was 27.63% and 68% respectively,and the synthesis of melanin and tyrosinase activity of B16F10 cells were both.In addition,the melanin production decreased to 82%-88%,and tyrosinase activity dropped to80%-90%(4)With sensory evaluation as an indicator,single factor experiment was used to determine the reasonable adding amount of each factor,mulberry powder,fructose syrup,sour taste agent and compound gum were used as the response surface design test experimental factors.The results show that the beverage with the harmonizing and lube taste were made when the mulberry fruit powder usage was 3.5%,resveratrol: 0.05%,fruit grape syrup: 6%,acid: 0.5%,0.2%,three chloro compound gum: sucrose concentration was 30mg/kg.The physical and chemical properties of the beverage are as follows: pH=3.24,the rate of centrifugal precipitation was 8.55%,and the degree of stability was 94.06%.After testing,the sterilization process of the beverage was determined to be 2 minutes under the temperature of 90?.Under this sterilization process,the total number of bacteria detected was far less than100cfu/ml,and coliform bacteria and pathogenic bacteria were not detected.