玛咖中芥子油苷的研究进展:以苄基芥子油苷为例  

Research Progress of Glucosinolates in Maca(Lepidium meyenii Walp.):Benzylglucosinolate as an Example

作　　者：李婧 于艳丽[1] LI Jing;YU Yani(Sanda University,Shanghai 201209,China)

机构地区：[1]上海杉达学院,上海201209

出　　处：《食品与发酵科技》2023年第5期87-92,118,共7页Food and Fermentation Science & Technology

基　　金：上海“晨光计划”项目(18CGB02)。

摘　　要：玛咖(“Lepidium meyenii Walp.”)原产于秘鲁,具有增强生育力、缓解更年期综合征、缓解体力疲劳等多种功效。自引入中国以来,玛咖曾一度风靡于功能性食品市场。玛咖中含有多种活性成分,包括芥子油苷、玛咖烯、玛咖酰胺等,其中的标志性功能成分苄基芥子油苷(benzylglucosinolate,BG)更是成为了研究的热点。本文以BG为例主要介绍了玛咖中芥子油苷的分离纯化方式、检测技术、稳定性以及生理活性的研究现状,通过比较几种常用的检测方法得出液相色谱-质谱法(HPLC-MS)是定性和定量检测芥子油苷的较优技术,并指出影响芥子油苷的稳定性的最主要因素是黑芥子酶的作用,故阐明玛咖中黑芥子酶和芥子油苷间的相互作用关系对玛咖的精深加工利用具有重要的理论指导意义,这也为玛咖中芥子油苷类物质的进一步研究提供借鉴和方向。Maca(Lepidium meyenii Walp.)originates from Peru,which has the activities in increasing fertility,alleviating menopausal syndrome and relieving physical fatigue.Since maca introduced to China,it has been popular in the functional food market.Maca contains various active ingredients,including glucosinolates,macaenes,macamide,et al.Benzylglucosinolate(BG)is one of the signature ingredients in maca,which has been the research focus of maca.Taking BG as an example,this paper presents the current research on the separation,determination,stability and physiological activity of glucosinolates in maca.By comparing the detection methods of glucosinolates,HPLC-MS is a better technique for qualitative and quantitative detection of glucosinolates.Furthermore,it suggests that the myrosinase activity is the main factor affecting the stability of glucosinolates in Maca.Therefore,clarifing the interaction between myrosinase and glucosinolates is important for the utilization of maca,which is also the direction for the further research of glucosinolates.

关 键 词：玛咖 芥子油苷 苄基芥子油苷 检测技术 生理活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]