Studies On The Chemical Constituents Of Peanut Meals

Peanuts which is a sort of one year born plant belongs to Arachis hypogaea L, leguminous. Peanut meals is a side-product that had been exacted oil. Peanut meals which contains a little of peanuts shell is a brown chunk or powder which has a perfume of peanuts. At present it is principally use of fodder. In order to take full advantage of resource of peanut meals, nutrient content and optimum extracting technology of flavones were studied. In addition, chemical constituents in peanut meals were studied.A preliminary test on chemical composition of peanut meals had been studied. The analysis of chemical composition showed that the peanut meal contains aboundant available matter which included flavonoids, amino acids, proteins, tannins, sugar, triterpenoids and sterols and so on . The flavonoids content reached 1.095 mg/g, and the protein content was 48.68 %, the sugar 32.50 %, the ash 5.61%, VE 0.871 mg/100g. There are many types of amino acids in peanut meals. Total amino acids was 37.504 g/100 g. The essential amino acids was 14.362 g/100g. Peanut meals also contain a number of mineral elements such as Mg, K, Ca, Fe, Na, Zn, P, Cu, Mn and so on. In conclusion, the peanut meal has potential value of exploitation.Four compounds were separated and purified by column chromatography of silica gel and Sephadex LH-20 from peanut meals. On the base of MS and IR and 1H NMR and 13C NMR , the structure of four compounds was identified asβ-Sitosterol, tritriacontane, genistein andβ-daucosterol.The extraction technology of total flavones from the peanut meal was studied. The effects of four factors such as solvent concentration, extraction temperature, weight ratio and extraction time were investigated. On the index of total flavones in peanut meals, and the optimum extracting technology was investigated by using the orthogonal experiment. The best conditions of the extracting technology was 50% ethanol, weight ratio of 1:10, 80℃temperature and extracting 20 minutes .