Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan

DU Ping; YANG Min; ZHU Yan-qin; HUANG Shao-jun; HE Yu-ping; LIU Run-min

doi:10.13386/j.issn1002-0306.2016.16.005

DU Ping, YANG Min, ZHU Yan-qin, HUANG Shao-jun, HE Yu-ping, LIU Run-min. Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan[J]. Science and Technology of Food Industry, 2016, (16): 71-75. DOI: 10.13386/j.issn1002-0306.2016.16.005

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Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan

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Study on chemical constituents of Maca( Lepidium meyenii) in Yunnan. The classical phytochemical technique and silica gel column chromatography were isolated and purified. Structure and chromatographic and spectral properties of identified compounds had been identified. Compounds from three different extraction methods had been identified: β- sitosterol( A),n- benzylhexadecanamide( B) and sucrose( C). It was found that there were five main secondary metabolic product macamides,two imidazole alkaloids and two glucosinolates from the maca extract.

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Science and Technology of Food Industry

Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan

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