鲜玛咖块根中芥子油苷提取工艺研究  

Study on the Extracting Glucosinolates in Fresh Maca Tuber

作　　者：徐涓[1,2] 张弘[2] 孙彦琳[1] 周梅村[1] 郑华[2] 李坤[2] 涂行浩[2] 

机构地区：[1]昆明理工大学化学工程学院,昆明650224 [2]中国林业科学研究院资源昆虫研究所国家林业局特色森林资源工程技术研究中心,昆明650224

出　　处：《中国食品学报》2013年第6期62-68,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家林业公益性行业科研专项(201004028)

摘　　要：为探讨从玛咖浆汁中提取芥子油苷的最佳工艺参数,通过单因素试验考察处理温度、时间及液料比3个主要因素对芥子油苷浸出的影响;在此基础上,采用3因素3水平响应面分析法建立由玛咖块根浆汁中提取芥子油苷的回归模型。结果显示:在温度75.9℃、液料比4:1条件下处理31 min,提取液中总芥子油苷含量达到1.7 mg/g(玛咖块根干重)。在此条件下,水溶性生物碱含量1.2 mg/g(玛咖块根干重)、VC含量25.86 mg/kg(玛咖块根干重)、水溶性蛋白质含量146.08 mg/g(玛咖块根干重)。In order to explore the optimum parameters of extracting glucosinolates in maca sauce,the temperature,time and liquid-to-material ratio were studied by conducting single factor tests.The experiments were designed and optimized with Response Surface Method（RSM） based on the results of single-factor tests.The optimization results showed that the optimum extraction conditions were 4：1 of liquid-to-material ratio and 75.9 ℃ for 31 min.The content of glucosinolates of extracting solution could reach 1.7 mg/g（dry weight of maca tuber）.Under the optimum extraction conditions.the content of water-soluble-alkaloid,VC and water-soluble protein were 1.2 mg/g（dry weight of maca tuber）,25.86 mg/kg（dry weight of maca tuber）,and 146.08 mg/g（dry weight of maca tuber）.

关 键 词：玛咖 浸提 芥子油苷 响应面法 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]