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中国精品科技期刊2020
云南栽培玛咖总生物碱提取工艺优化研究[J]. 食品工业科技, 2013, (11): 232-234. DOI: 10.13386/j.issn1002-0306.2013.11.028
引用本文: 云南栽培玛咖总生物碱提取工艺优化研究[J]. 食品工业科技, 2013, (11): 232-234. DOI: 10.13386/j.issn1002-0306.2013.11.028
Study on optimization of extraction of total alkaloids from maca (Lepidium meyenii Walp.) cultivated in Yunnan[J]. Science and Technology of Food Industry, 2013, (11): 232-234. DOI: 10.13386/j.issn1002-0306.2013.11.028
Citation: Study on optimization of extraction of total alkaloids from maca (Lepidium meyenii Walp.) cultivated in Yunnan[J]. Science and Technology of Food Industry, 2013, (11): 232-234. DOI: 10.13386/j.issn1002-0306.2013.11.028

云南栽培玛咖总生物碱提取工艺优化研究

Study on optimization of extraction of total alkaloids from maca (Lepidium meyenii Walp.) cultivated in Yunnan

  • 摘要: 以云南栽培玛咖干粉为原料,对其中总生物碱的提取工艺进行优化。采用热水为提取溶剂,以提取温度、提取时间和料液比为考察对象,在单因素优化的基础上设计3因素3水平正交实验,研究玛咖总生物碱的最优提取条件。结果表明,各因素对玛咖总生物碱提取得率的影响顺序依次为:提取时间>料液比>提取温度。最优提取工艺为:料液比1:20(g:mL),温度70℃,时间100min,在此条件下,玛咖总生物碱提取得率为1.58%。 

     

    Abstract: Extraction process of total alkaloids from maca (Lepidium meyenii walp.) cultivated in Yunnan was investigated. With hot water as extraction solvent, the effect of extraction temperature, extraction time and solid -liquid ratio on the yield of total alkaloids were optimized and the best extraction conditions were determined with single factor test followed by three factor-three level orthogonal experiment. The results showed that the effect of the investigated factors on the total alkaloids extraction yield was in the order as:extraction time>solid-liquid ratio>extraction temperature. The optimal extraction conditions were that solid-liquid ratio of 1:20 (g:mL) , extraction temperature of 70℃ and extraction time of 100min. Under these conditions the total alkaloids extraction yield was 1. 58%.

     

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