摘要
为探讨从玛咖浆汁中提取芥子油苷的最佳工艺参数,通过单因素试验考察处理温度、时间及液料比3个主要因素对芥子油苷浸出的影响;在此基础上,采用3因素3水平响应面分析法建立由玛咖块根浆汁中提取芥子油苷的回归模型。结果显示:在温度75.9℃、液料比4:1条件下处理31 min,提取液中总芥子油苷含量达到1.7 mg/g(玛咖块根干重)。在此条件下,水溶性生物碱含量1.2 mg/g(玛咖块根干重)、VC含量25.86 mg/kg(玛咖块根干重)、水溶性蛋白质含量146.08 mg/g(玛咖块根干重)。
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）.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第6期62-68,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家林业公益性行业科研专项(201004028)
关键词
玛咖
浸提
芥子油苷
响应面法
maca
diffusion
glucosinolates
response surface methodology
