摘要
为研究玛咖中总生物碱的含量,本实验利用超声波微波协同提取玛咖总生物碱,并在单因素超声波功率、微波功率、处理时间、液料比等四个条件下进行优化,结果表明:超声波微波协同处理有助于玛咖总生物碱的提取,最佳提取条件为超声波功率300W、微波功率352W、超声波微波共同作用时间1.2min、液料比60∶1(mL/g),玛咖总生物碱含量可达0.69%,比传统方法索氏提取中玛咖总生物碱含量高8.7%。
In order to research the alkaloids of maca,ultrasonic wave and microwave collaborative were used to extract alkaloids of maca. The ultrasonic power,ultrasonic power,time and solution to solid ratio was studied by conducting single factor tests. The optimization results showed that the collaborative of ultrasonic and microwave was in favour of extracting alkaloids of maca. The best condition was that ultrasonic power was 300W,microwave power was 352W,time was 1. 2min,solution to solid ratio ratio were 60∶ 1（mL/g）,and the content of alkaloids of maca can reach 0. 69%,was 8. 7% higher than Soxhlet extraction method.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第12期354-358,共5页
Science and Technology of Food Industry
基金
国家林业公益性行业科研专项(201004028)
关键词
超声波
微波
玛咖
生物碱
ultrasonic
microwave
maca（Lepidium meyenii）
alkaloids
