超声-微波协同萃取玛卡多糖工艺研究  

Study on the Ultrasonic-Microwave Extraction Technology of Maca Polysaccharide

作　　者：李志锐[1] 韩淑琴[1] LI Zhirui HAN Shuqin(Zhongshan Polytechnic, Zhongshan, Guangdong 528404, Chin)

机构地区：[1]中山职业技术学院,广东中山528404

出　　处：《农产品加工》2017年第2期22-23,27,共3页Farm Products Processing

基　　金：中山市科技计划项目(2014A2FC259)

摘　　要：以云南种植玛卡干粉为原料,探究超声-微波协同萃取玛卡多糖的提取工艺。采用单因素试验和正交试验,以玛卡多糖提取量为指标,分别考察不同提取时间、料液比、微波功率对玛卡多糖提取量的影响。结果表明,最佳提取工艺为超声频率50 Hz,提取时间50 s,微波功率240 W,料液比1∶45。在此条件下,玛卡多糖提取率达到95%以上。This article with the Yunnan Maca dry powder as raw material, study on the extraction process of Maca polysaccharides by ultrasonic- microwave synergistic way. Single effect factor and orthogonal experiment are designed. With the yield of polysaccharide as index. Study the effect on the extraction by extraction time,solid- liquid ratio and microwave power.The result shows when the ultrasonic frequency is 50 Hz. The best extraction process is extract time 50 s,microwave power240 W,solid- liquid ratio 1∶45. Under these conditions the extraction rate of polysaccharide is over 95%.

关 键 词：玛卡 多糖 超声-微波协同萃取 

分 类 号：TQ461[化学工程—制药化工]