玛咖浸泡酒工艺研究  

Process Optimization for Development of a Medicinal Liquor Based on Soaking of Maca in Alcohol

作　　者：罗堾子[1,2] 张弘[2] 郑华[2] 张加研[1] 涂行浩[2] 

机构地区：[1]西南林业大学材料工程学院,云南昆明650224 [2]中国林业科学研究院资源昆虫研究所,云南昆明650224

出　　处：《食品科学》2012年第2期164-168,共5页Food Science

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：为填补天然保健植物玛咖用于酒类产品加工研究方面的空白,进行玛咖浸泡酒工艺条件研究。以乙醇体积分数、液固比、时间3个因素进行响应优化,并以总生物碱和芥子油苷为指标,研究玛咖浸泡酒的最佳工艺。结果表明:玛咖浸泡酒的最佳提取工艺为乙醇体积分数55%、液固比40:1(mL/g)、存放时间145d,此条件下产品的生物碱、芥子油苷响应指标理论值分别可达0.47%和0.15%。Maca,a natural vegetable with healthcare function,is an excellent material for preparing wine.In this work,central composite design was used to optimize alcohol concentration,solid-to-liquid ratio and soaking time based on the concentrations of total alkaloids and glucosinolates for the development of a medicinal liquor by soaking maca in alcohol.The optimal soaking conditions were found as follows： alcohol concentration 55%,solid-to-liquid ratio 1：40（g/mL）,and soaking time 145 days.Under these conditions,the theoretical concentrations of total alkaloids and glucosinolates were 0.47% and 0.15%,respectively.

关 键 词：玛咖 酒 总生物碱 芥子油苷 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.8[轻工技术与工程—食品科学与工程]