三种色型玛咖芥子油苷组分及含量分析

doi:10.3864/j.issn.0578-1752.2012.07.014

摘要/Abstract

摘要： 【目的】分析和评价云南栽培的3种色型玛咖中芥子油苷的组成及含量，为其功能及活性物质基础的进一步研究提供理论依据和技术手段。【方法】以紫色、黄色和白色等3种色型玛咖块根的鲜样、真空干燥样品和自然干燥样品为原料，采用甲醇提取液，应用HPLC及LC-ESI/MS技术分别对原料中的芥子油苷组分及含量进行分析。【结果】3种色型玛咖中均含有两种芳香族芥子油苷：苄基芥子油苷（benzyl glucosinolate）和甲氧基芐基芥子油苷（methoxybenzyl glucosinolate），样品中苄基芥子油苷含量均明显高于甲氧基苄基芥子油苷。紫色、黄色和白色玛咖鲜样中的总芥子油苷含量分别为50.14、46.35、84.57 μmol•g-1，自然干燥样品的总含量分别为13.05、14.35、14.94 μmol•g-1，而真空干燥样品含量分别只有0.24、0.05、0.29 μmol•g-1。【结论】云南栽培的3种色型玛咖中的芥子油苷组分相同，与文献报导的秘鲁产原料的芥子油苷组分基本一致。3种原料鲜样中的各组分芥子油苷含量及总含量均存在显著差异(P＜0.01)，其中白色玛咖的芥子油苷含量较高，3种色型样品均明显高于文献报导的秘鲁产原料。干燥样品的含量显著低于鲜样(P＜0.01)，粉碎干燥加工使玛咖中的芥子油苷发生了严重水解。

关键词: 玛咖, 芥子油苷, 组分及含量分析, 高效液相色谱, 液质联用

Abstract: 【Objective】 The composition and content of glucosinolate in three color types of maca (Lepidium meyenii) cultivated in Yunnan were analyzed in this study.【Method】HPLC and LC-ESI/MS were applied to analyze glucosinolate compositions and content of the methanol extracted from fresh, vacuum drying and air drying maca hypocotyls samples. 【Result】Two aromatic glucosinolates, benzyl glucosinolate and methoxybenzyl glucosinolate, were identified from three color types of maca. The total glucosinolate content in purple, yellow and white fresh samples was 50.14, 46.35, and 84.57 μmol•g-1, respectively. The total content in air drying samples was 13.05, 14.35, and 14.94 μmol•g-1, respectively, and the total content in vacuum drying samples was 0.24, 0.05, and 0.29 μmol•g-1, respectively. 【Conclusion】 Three color types of maca cultivated in Yunnan contain the same compositions of glucosinolate, the composition was consistent with that of sample cultivated in Peru. The difference in content was significant among three color types of fresh hypcotyle (P＜0.01), but all of them were much higher than that from Peru. The content of glucosinolate in white sample was the highest. The content of dried samples was much lower than that in fresh samples due to mostly hydrolyzed during the processing of drying.

Key words: maca (Lepidium meyenii), glucosinolate, analysis of composition and content, HPLC, LC-ESI/MS

甘瑾, 冯颖, 张弘, 何钊, 徐珑峰, 陈晓鸣. 三种色型玛咖芥子油苷组分及含量分析[J]. 中国农业科学, 2012, 45(7): 1365-1371.

GAN Jin, FENG Ying, ZHANG Hong, HE Zhao, XU Long-Feng, CHEN Xiao-Ming. Analysis on Composition and Content of Glucosinolate in Three Color Types of Maca(Lepidium meyenii)[J]. Scientia Agricultura Sinica, 2012, 45(7): 1365-1371.

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