玛咖中有效成分的不同方法不同条件下浸出物的含量比较  

Comparison of Effective Components Content from the Maca Extract by Different Methods in Different Conditions

作　　者：马小双[1] 高洋[1] 

机构地区：[1]文山学院环境与资源学院,云南文山663099

出　　处：《绿色科技》2016年第22期147-148,152,共3页Journal of Green Science and Technology

摘　　要：采用回流提取法和超声法,检测了黑、紫、黄三种玛咖的浸出物含量。结果表明:在回流提取法中温度为70℃,回流时间90min,溶剂为70%乙醇提取效果最好,对黑、紫、黄三种玛咖在此条件下进行浸出物测定发现黄色玛咖浸出物优于黑色和紫色。在超声提取法中时间为120min,溶剂70%乙醇提取效果最好,对黑、紫、黄三种玛咖在此条件下进行浸出物测定发现紫色玛咖效果优于黑色和黄色。因此,不同提取条件对玛咖中的有效成分的提取有很大影响,不同颜色玛咖相同条件下提取,浸出物含量也不同。In thisstudy,the refluxing extraction and the ultrasonic method were adopted to detectthe extract contents of black, purple and yellow maca. The resultswere as follows. Under the temperature of 70℃ with refluxing time of 90 min and solvent of 70%,the ethanol extraction effect was the best in refluxing extraction. As wedetermingblack, purple and yellow maca extract under such condition,we found yellow maca extract was better than that of black and purple ones. Under the time of 120 rain with 70% ethanol solvent, the extraction effect was the best in the ultrasonic extraction method. When we conducted determination for the black, purple and yellow maca extraetunder such condi- tion, we found purple maea effect was superior to the black and yellow ones. In conclusion, different extraction eondi- tionsshowed a great influence for extractingthe effective components from maca, andthe extractcontentsfrom macaof different colors in the same conditionswere also different.

关 键 词：玛咖 回流提取法 超声法 浸出物 

分 类 号：Q949.748.3[生物学—植物学]