丽江玛咖总多酚提取工艺的研究

Study on the extraction of polyphenols from maca(lepidium meyenii walp.) cultivated in Lijiang

以丽江玛咖为原料,对其中多酚的提取工艺进行研究。以蒸馏水和不同酒精度白酒为提取溶剂,用超声波辅助提取,以提取溶剂、提取温度、提取时间为因素进行正交试验。试验结果表明,各因素对多酚提取率的影响程度大小为酒精度>提取时间>提取温度。最佳提取条件为以水为提取溶剂、提取时间90 min、提取温度80℃,在此条件下多酚的提取率为2.8‰。为玛咖保健酒的质量评价提供参考依据。

Extraction of polyphenols from maca （lepidium meyenii walp.） cultivated in Lijiang was investigated. With distilled water and alcohol with different alcoholicity as extraction solvent, the extraction was done by ultra- sound-assisted extraction. The effect of extraction temperature, extraction time, and extraction solvent were optimized by orthogonal experiment. Result showed that the effect of the investigated factors on the polyphenols extraction yield was in the order as alcoholicity 〉extraction time〉 extraction temperature. The optimal extraction conditions were： extraction solvent was water, extraction temperature was 80℃ and extraction time was 90 min. Under these conditions the extrac- tion yield of polyphenols was 2.8‰.