西藏玛咖芥子油苷提取工艺优化及含量评价  

Extracting Technique Optimization and Content Evaluation of Glucosinolate from Maca (Lepidium meyenii walp.) Cultivated in Tibet

作　　者：钟政昌 任春华 胡竑婧 普琼 袁雷 ZHONG Zhengchang;REN Chunhua;HU Hongjing;PU Qiong;YUAN Lei(Department of Food Science,Tibet Agricultural and Animal Husbandry University;Tibet Plateau Ecology Research Institute,Tibet Agricultural and Animal Husbandry University;Office of Scientific Research Administration,Tibet Agricultural and Animal Husbandry University,Nyingchi Tibet,860000,China)

机构地区：[1]西藏农牧学院食品科学学院 [2]西藏农牧学院高原生态研究所 [3]西藏农牧学院科研处,西藏林芝860000

出　　处：《高原农业》2017年第1期65-72,共8页Journal of Plateau Agriculture

基　　金：西藏林芝市科技计划项目(lzkj2015-4);西藏野生特色生物资源开发平台建设资助项目(PT2015-01)

摘　　要：本研究旨探讨西藏玛咖芥子油苷的提取工艺并评价其含量特征。选用超声波辅助水提法、氯化钯比色法作为提取分析方法,先通过单因素试验分析温度、料液比、时间对芥子油苷提取率的影响,在此基础上,采用3因素3水平正交分析法确定芥子油苷提取的最佳工艺,用SPSS分析了西藏不同地区、不同颜色类型玛咖总芥子油苷含量以及西藏玛咖与国内外玛咖总芥子油苷含量区别。结果表明,在100 W超声波辅助提取下,温度75℃、料液比1:50、时间30 min的条件下玛咖提取液中芥子油苷含量最高。在最佳提取工艺下,检测了12份西藏玛咖样品,西藏玛咖中紫玛咖芥子油苷含量最高,黑玛咖次之,黄玛咖最低;拉萨地区比林芝地区平均含量高;西藏紫色玛咖和黑色玛咖的芥子油苷含量平均值比内地其他地区高,但比秘鲁的低。结果说明,西藏玛咖在芥子油苷含量上有一定的优势。This experiment was to investigate extracting technique and content evaluation of glucosinolate from maca （Lepidium meyenii walp.） cultivated in Tibet. Using ultrasonic assisted water extraction and palladium chloride method as extraction analysis methods, the influences of the temperature, the solid-liquid ratio and time on extraction rate for glucosinolates were analyzed by single factor tests. On this basis, the orthogonal test of three factors and three levels was used to determine the optimum process of extracting glucosinolates, and the content of total glucosinolates in different areas of Tibet, different color types of maca, in Tibet maca or in domestic and foreign maca were analyzed with SPSS. The results showed that the optimal extraction conditions was that solid-liquid ratio was 1：50（g：mL）, extraction temperature was 75℃ and extraction time was 30mins. By the optimal extraction conditions, 12 samples of Tibet maca was tested content evaluation of glucosinolate, the results indicated that the highest was purplemaca, the second was black maca ,and the lowest was yellow maca. The average contentof the Lhasa area is higher than that of Nyingchi, and the average value of glucosinolate content in purple and black maca is higher in Tibet than in other regions in China, but lower than in Peru. These results indicated that the content of glucosinolate from maca cultivated in Tibet was abundant.

关 键 词：西藏 玛咖 芥子油苷 氯化钯比色法 

分 类 号：R151.3[医药卫生—营养与食品卫生学]