摘要
以云南种植玛咖根干粉为原料,对其中多糖的提取工艺进行优化。采用水为溶剂,以提取温度、时间和料液比为因素,在单因素优化的基础上设计3因素3水平正交实验,研究玛咖多糖最优提取条件。结果表明,各因素对玛咖多糖提取率影响顺序依次为:提取温度>提取时间>料液比。最优提取工艺条件为:温度100℃,料液比1∶20(g∶mL),提取120min。在此条件下,玛咖多糖提取率为15.9%。
Extraction of polysaccharide from maca（ Lepidium meyenii walp.） cultivated in Yunnan was investigated. With water as extraction solvent,the effect of extraction temperature,extraction time and solid-liquid ratio on the yield of polysaccharide were optimized with single factor test followed by three factor-three level orthogonal experiment.The result showed that the effect of the investigated factors on the polysaccharide extraction yield was in the order as extraction temperature extraction time solid-liquid ratio. The optimal extraction conditions of polysaccharide were that solid-liquid ratio of 1∶20（ g∶ mL） ,extraction temperature of 100℃ and extraction time of 120min.Under these conditions the polysaccharide extraction yield was 15.9%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期262-264,268,共4页
Science and Technology of Food Industry
基金
全军重点科研项目(AX110C002)
总后给养勤务科研项目
关键词
玛咖
多糖
水
浸提
maca（ Lepidium meyenii Walp.）
polysaccharide
water
extraction
作者简介
郝利民（1969-），男，博士，教授，高工，研究方向：食品生物技术与军用功能食品。
