中国食品学报2013，Vol.13Issue(6)：62-68,7.
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
摘要
Abstract
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Key words
maca/ diffusion/ glucosinolates/ response surface methodology引用本文复制引用
徐涓,张弘,孙彦琳,周梅村,郑华,李坤,涂行浩..鲜玛咖块根中芥子油苷提取工艺研究[J].中国食品学报,2013,13(6):62-68,7.基金项目
国家林业公益性行业科研专项(201004028) （201004028）
