Research On Extraction And Purification,Antioxidant And Inhibitory Enzyme Activity Of Resveratrol From Peanut Sprout

Because peanuts contain less natural resveratrol,how to improve the content of resveratrol in peanuts has been widely concerned by scholars at home and abroad.Germination is an effective way to increase the content of resveratrol in peanuts.Natural resveratrol has great value in the field of food and pharmacy because of its antioxidation and diabetes prevention.In this study,peanuts sold in local market were used as raw materials,and ultrasonic-assisted enzyme extraction and subcritical water extraction were used to extract resveratrol from peanut buds.The effects of ultrasonic treatment time,ultrasonic treatment temperature,liquid-material ratio,cellulase addition,extraction temperature,extraction time,liquid-material ratio and extraction times on the extraction amount of resveratrol were studied.The optimum extraction conditions were obtained by response surface optimization.Macroporous resin was used to separate and purify resveratrol.Eight types of macroporous resin were screened,and the most suitable type of DA201 was selected as the best resin for the purification of resveratrol from peanut buds.Six factors including sample concentration,p H of resveratrol crude extract,sample flow rate,sample volume,analytical solution concentration and analytical flow rate were investigated.Finally,the antioxidant and enzyme inhibitory activities of the purified resveratrol were investigated,and compared with vitamin C(VC),the scavenging rates of resveratrol on 1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical and 2-azo-di-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)radical were determined.Compared with acarbose,the inhibition rate of resveratrol on ?-glucosidase and ?-amylase activity was determined.In order to provide theoretical reference for the research and application of resveratrol in peanut buds.The results are as follows:(1)The ultrasonic temperature is 55?,the ultrasonic time is 25 min,the ratio of liquid to material is40 m L/g,and the amount of enzyme is 450 U.Under these conditions,the whole process was repeated three times,and the extraction rate of resveratrol was(10.23±0.07)mg/g.The extraction temperature is 135?,the extraction time is 30 min and the ratio of liquid to material is 130 m L/g.The whole process was repeated three times,and the extraction rate of resveratrol was(7.65±0.04)mg/g.(2)The purity of resveratrol in the purified product was 40.53% when the sample concentration was2.5 mg/m L,the sample flow rate of peanut bud crude extract p H4,was 1.0 m L/min,the sample volume was90 m L,the concentration of ethanol was 80% ethanol,and the analytical flow rate 1.0 m L/min was used to purify resveratrol.(3)When the sample solution concentration was 0.025 mg/m L,the DPPH scavenging rates of peanut bud resveratrol and VC were 58.54% and 91.78%,respectively,and the ABTS radical scavenging rates of peanut bud resveratrol and VC were 70.02% and 80.21%,respectively.When the sample concentration was 2.0 mg/m L,the inhibition rates of peanut bud resveratrol and acarbose on ?-glucosidase were 73.38%and 77.29%,respectively,and the inhibition rates of ?-amylase of peanut bud resveratrol and acarbose were 67.36% and 55.68%,respectively.