玛咖多糖提取工艺研究

Study on the Polysaccharide Extraction Technology from Maca

以玛咖块根为原料,采用水提醇沉法提取玛咖多糖,通过单因素实验探究提取温度、提取时间、料液比对玛咖的多糖得率的影响。在此基础上通过正交试验和方差分析确定最佳提取工艺条件和主要影响因素。结果表明:提取温度和提取时间对玛咖多糖的得率均有显著影响,最佳提取工艺条件为温度60℃、时间1.5h、料液比1:25g/m L。在此工艺条件下,黄玛咖的多糖得率为8.72%,黑玛咖的多糖得率为8.26%,紫玛咖的多糖得率为9.02%。

In this paper,using maca root as raw material,polysaccharide extraction technology from Maca was studied using water extraction and alcohol precipitation method.The influence of extraction temperature,time,solid-liquid ratio on polysaccharide content was investigated by the single factor;On this basis,the optimum extraction conditions of polysaccharides are determined by orthogonal experiment and variance analysis were applied to analyze main influencing factors.The results show that the extraction temperature and extraction time on the yield of Maca polysaccharide has significant effect;The optimum extraction conditions were as follows:temperature60℃,time1.5h,ratio of material to liquid1:25(m/v),Under this condition,the yield of polysaccharide was8.72%about yellow Maca,the black Maca is8.26%,the purple Maca is9.02%.