玛咖酰胺分析方法研究进展  

Research progress in analysis methods of macamides

作　　者：李绍辉[1,2] 许秀丽[1] 章飞芳[2] 周伟娥[1] 郑阳[1,2] 张元[1] 李红娜[1] 张峰[1] 

机构地区：[1]中国检验检疫科学研究院食品安全研究所,北京100176 [2]华东理工大学药学院,上海200237

出　　处：《食品工业科技》2016年第4期370-373,共4页Science and Technology of Food Industry

基　　金：国家重大科学仪器设备开发专项项目(2012YQ14000806);北京市科技计划课题(Z141100002614020);质检公益性行业科研专项(201410088);中国检验检疫科学研究院基本科研业务费专项资金资助项目(2015JK008)

摘　　要：玛咖是原产于秘鲁的珍稀药食两用植物,含有丰富的营养物质。具有缓解疲劳、改善睡眠、改善性功能及抗氧化等生物活性。玛咖酰胺是玛咖中特有的活性物质,有很强的生物活性。玛咖酰胺在玛咖中含量很低,目前主要用溶剂回流、超声等方法提取,高效液相色谱法及液质联用方法进行检测。本文对玛咖酰胺提取分析研究进行综述,为其进一步深入研究提供参考。Maca was a rare medicinal and edible plant,originating in Peru. It contains abundant nutrients.Maca has the ability to relieve fatigue,improve sleep,improve the function and antioxidant and other biological activity.Macamides were the special active substances in Maca,having strong biological activity. The content of the macamides in maca was low. At present,the method of solvent reflux,ultrasonic extraction,HPLC and liquid chromatography- mass spectrometry were used to detect it. In this paper, the extraction and analysis of macamides were reviewed,which provides a reference for its further research.

关 键 词：玛咖 玛咖酰胺 高效液相色谱法 液质联用 

分 类 号：TS201.1[轻工技术与工程—食品科学]