数字农科院2.0

Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology

文献类型： 外文期刊

作者： Yu Miao;Liu Hong-zhi;Yang Ying;Shi Ai-min;Liu Li;Hu Hui;Wang Qiang;Yu Hong-wei;Yu Miao;Wang Xiao-he

作者机构：

关键词： Germination;peanuts;response surface methodology;resveratrol

期刊名称： INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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年卷期：

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收录情况： SCI

摘要： Peanut sprout has associated with enhance the content of a nonflavonoids known as resveratrol, which influences a variety of functions including against cancer, cardiovascular and delaying ageing. Peanut from Liaoning province of China was used as a material to accumulate resveratrol during germination. The individual effects of soaking temperature and time as well as germination temperature, time and humidity on resveratrol accumulation in 5days germinated peanut were investigated. Then, based on Box-Behnken design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions were as follows: soaking temperature at 35 degrees C, soaking time at 8h, germination temperature at 29 degrees C, germination humidity at 90%, and germination time at 5day. Under the optimum condition, resveratrol content reached 32.87gg(-1), which was almost 9.78 times higher than that in the peanut which did not germinate.

分类号： TS2

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