富含白藜芦醇花生油的制备工艺优化Optimization of preparation process of resveratrol-rich peanut oil

Abstract

为了提高花生油中的白藜芦醇含量，以超声波细胞破碎预处理花生根，采用花生油和花生根混合搅拌萃取制备富含白藜芦醇花生油，通过单因素试验优化了富含白藜芦醇花生油的制备工艺条件，并对所制备的富含白藜芦醇花生油的品质进行了分析。结果表明，富含白藜芦醇花生油的最优制备工艺条件为花生根粒度75 μm（200目）、超声时间15 min、超声功率325 W、花生根与水质量比1∶ 8、花生根与花生油质量比1∶ 6、萃取温度80 ℃、萃取时间1 h，在最优工艺条件下花生油中白藜芦醇含量从0.12 mg/kg提升至11.98 mg/kg，所制备的富含白藜芦醇花生油符合GB 1534—2017《花生油》一级压榨成品油的要求，色泽与压榨一级花生油无显著性差异。因此，优化的工艺实现了绿色制备富含白藜芦醇花生油。To increase the resveratrol content in peanut oil, peanut root was pretreated with ultrasonic cell crushing, and then peanut oil and peanut roots were mixed and stirred for extraction to prepare resveratrol-rich peanut oil. The preparation process conditions of resveratrol-rich peanut oil were optimized by single factor experiment， and the quality of the prepared resveratrol-rich peanut oil was analyzed. The results showed that the optimal process conditions were obtained as follows: particle size of peanut root 75 μm(200 mesh), ultrasonic time 15 min, ultrasonic power 325 W, peanut root-water mass ratio 1∶ 8, peanut root-peanut oil mass ratio 1∶ 6, extraction temperature 80 ℃, and extraction time 1 h. Under these conditions, the resveratrol content in peanut oil increased from 0.12 mg/kg to 11.98 mg/kg. The prepared resveratrol-rich peanut oil met the requirements of grade 1 pressed finished oil in GB 1534-2017 Peanut oil, and there was no significant difference in color between it and grade 1 pressed peanut oil. Thus the green preparation of resveratrol-rich peanut oil is achieved by the optimized process.

Keywords

• 白藜芦醇；超声波细胞破碎；花生油
• resveratrol; ultrasonic cell crushing; peanut oil