Optimization of Glucosinolates Extracted from Maca(Lepidium meyenii) by Combined Ultrasonic and Microwave Extraction with Response Surface Methodology

摘要

For better development of the function composition of maca, combined ultrasonic and microwave method was used to extract glucosinolates of maca in this paper. The ultrasonic-microwave combined power, time, solution to solid ratio, and the volume fraction of ethanol were studied by conducting single factor tests. The optimization results showed that the collaborative of ultrasonic and microwave was in favour of extracting glucosinolates of maca. The best condition was that ultrasonic-microwave combined power 470W, time 70s, solution to solid ratio were 30:1(mL:g), and the volume fraction of ethanol was 66%, the actual content of glucosinolates of maca can reach to 0.51%, was 0.12% lower than Soxhlet extraction method.