The Study On The Flavonoid Ingredient Of Peanut Hull

Peanut hull is very abundant, the flavonoids of which are provided with many reported physiological function and applied in the fields of medicine, cosmetic and health food. The thesis has developed a highly efficient extraction and purification process of peanut hull flavonoids, including the analysis and determination of flavonoids, optimization of extraction and purification conditions, furthermore antioxidation and antibacterial activity of the peanut hull flavonoids are analyzed. The technology parameters and the results of functionality based on experiments are as the following:1.The optimum extracting technology parameters: raw materials treated with microwave for 15~20min and degreased by ether for 1 hour. 80% alcohol (v/v), T=50℃,t=2.5h, solid-liquid =1:25 (g/ml), mixing rate=500r/min, granularity=40mu, pH=8.5;2. AB-8 is a better resin compared with the others. The optimum condition: 4BV 75% alcohol for elution, pH=6, L=250mg/ml, adsorption U=3BV/h, desorption u=lBV/h ,10BV 15% alcohol for abstersion;3. Under the optimum condition of above, the content of fiavonoids in peanut hull eaxtraction obtained is over 60%.4. It has obviously showed the relationship of dosage-domino offect between the additive concentration and antioxidant ability of fiavonoids. There was a certain relationship between the activity of scavenging free radicals and the component and structure of fiavonoids;5. The fiavonoids can strongly inhibit and sterilize Staphylococcus aureus, the germicidal effect of the purified PHE and the purified fraction is obviously better than that of the PHE without purification.