食品科学 ›› 2012, Vol. 33 ›› Issue (2): 164-168.doi: 10.7506/spkx1002-6630-201202035

• 工艺技术 • 上一篇    下一篇

玛咖浸泡酒工艺研究

罗堾子,张 弘,郑 华,张加研,涂行浩   

  1. 1.西南林业大学材料工程学院 2.中国林业科学研究院资源昆虫研究所  
  • 出版日期:2012-01-25 发布日期:2012-01-16
  • 基金资助:
    国家林业公益性行业科研专项(201004028)

Process Optimization for Development of a Medicinal Liquor Based on Soaking of Maca in Alcohol

LUO Chun-zi,ZHANG Hong,ZHENG Hua,ZHANG Jia-yan,TU Xing-hao   

  1. 1. College of Materials Engineering, Southwest Forestry University, Kunming 650224, China; 2. Research Institute of Resources Insects, Chinese Academy of Forestry, Kunming 650224, China
  • Online:2012-01-25 Published:2012-01-16

摘要: 为填补天然保健植物玛咖用于酒类产品加工研究方面的空白,进行玛咖浸泡酒工艺条件研究。以乙醇体积分数、液固比、时间3个因素进行响应优化,并以总生物碱和芥子油苷为指标,研究玛咖浸泡酒的最佳工艺。结果表明:玛咖浸泡酒的最佳提取工艺为乙醇体积分数55%、液固比40:1(mL/g)、存放时间145d,此条件下产品的生物碱、芥子油苷响应指标理论值分别可达0.47%和0.15%。

关键词: 玛咖, 酒, 总生物碱, 芥子油苷

Abstract: Maca, a natural vegetable with healthcare function, is an excellent material for preparing wine. In this work, central composite design was used to optimize alcohol concentration, solid-to-liquid ratio and soaking time based on the concentrations of total alkaloids and glucosinolates for the development of a medicinal liquor by soaking maca in alcohol. The optimal soaking conditions were found as follows: alcohol concentration 55%, solid-to-liquid ratio 1:40 (g/mL), and soaking time 145 days. Under these conditions, the theoretical concentrations of total alkaloids and glucosinolates were 0.47% and 0.15%, respectively.

Key words: maca (Lepidium meyenii), liquor, alkaloids, glucosinolates

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