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| Detection of macaamide，macaene and glucosinolate in Maca from different producing areas |
| LI Aimin1,2 ZHAO Kexin3,4 DANG Yanting2,3,4 LIU Ming3 CAO Mengsi3 WEN Lin2 LI Zijie1 GAO Xiaodong1▲ |
1.Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, School of Biotechnology, Jiangnan University, Jiangsu Province, Wuxi 214122, China; 2.Guozhen Health Technology (Beijing) Co., Ltd., Beijing 102206, China;
3.China Food Fermentation Industry Research Institute Co., Ltd., Beijing 100015, China;
4.Beijing Key Laboratory of Functional Catering and Slow Disease Nutrition Intervention, Beijing 100015, China |
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Abstract Objective To investigate the content of active ingredients and main influencing factors in Maca from different producing areas in China. Methods Samples of 40 Maca fresh fruit were collected from five regions in Yunnan and Sichuan provinces. The fresh Maca fruits was sliced, dried, crushed and sieved to obtain maca powder. The content of glucosinolates, macaenines and macaenes in Maca was determined by high performance liquid chromatography. The determination of glucosinolates was carried out by C18 chromatographic column (3.9 mm×150 mm, 5 microns)， acetonitrile-water was used as the mobile phase of the gradient elute, with the detection wavelength of 229 nm and the flow rate of 1.0 mL/min. The determination of macaene and macaamide was carried out by Waters XTerra C18 column (250 mm × 4.6 mm, 5 μm), acetonitrile-water (all containing 0.005% trichloroacetic acid) was as the mobile phase of the gradient elute, macaene with the detection wavelength of 210 nm and macaamide with the detection wavelength 273 nm and the flow rate of 0.6 mL/min. Results The content of macaene, macaamide and glucosinolate were respectively 49.72-204.36 mg/100 g, 10.22-66.73 mg/100 g and 256.56-936.65 mg/100 g. Correlation and significance analysis showed that the content of active ingredients in Maca was not related to color, but the origin. The results of correlation and significance analysis indicated that the content of active ingredients in Maca had nothing to do with the color of Maca(P ＞ 0.05). The content of active ingredients in Maca in Sichuan Province and other areas of Yunnan Province was higher than that in Kunming(P ＜ 0.05). Conclusion The content of macaamide and macaene in different producing areas showed a positive correlation with altitude, but has nothing to do with the color of Maca fruit. The origin is also an important factor affecting the active ingredients of Maca.
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