玛咖活性成分及其淀粉研究进展

doi:10.7506/spkx1002-6630-20200429-382

食品科学 ›› 2020, Vol. 41 ›› Issue (19): 253-262.doi: 10.7506/spkx1002-6630-20200429-382

玛咖活性成分及其淀粉研究进展

李雪，索柯柯，张小苗，伊娟娟，朱家庆，张黎明，康巧珍，郝利民，鲁吉珂

（1.郑州大学生命科学学院，河南?郑州 450001；2.军事科学院军需工程技术研究所，北京 100010；3.天津科技大学生物工程学院，天津 300457）

出版日期:2020-10-15 发布日期:2020-10-23
基金资助:
国家自然科学基金面上项目（81870093）；全军重点科研项目（BFP20C006；BX115C007）河南省高等学校青年骨干教师培养计划项目（2017GGJS009）

Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii

LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike

(1. School of Life Sciences, Zhengzhou University, Zhengzhou 450001, China; 2. Institute of Quartermaster and Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China; 3. School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)

Online:2020-10-15 Published:2020-10-23

摘要/Abstract

摘要： 玛咖属于十字花科独行菜属食用和药用草本植物，原产于秘鲁安第斯高海拔山区，目前已在我国云南等地引种成功，并被批准为新资源食品。玛咖含有活性多糖、生物碱、芥子油苷、甾醇、黄酮等活性成分，具有抗疲劳、抗氧化、免疫调节、提高生育力、调节内分泌和抗肿瘤等生物活性。除此之外，玛咖还含有丰富的营养物质，如淀粉、蛋白质、氨基酸等。本文综述了玛咖生物活性成分的提取、分离纯化、含量检测、生物活性及玛咖淀粉的研究现状，以期为玛咖的深入研究和综合开发利用提供参考。

关键词: 玛咖；生物活性成分；淀粉；生物活性

Abstract: Maca (Lepidium meyenii) is a culinary and medicinal herb belonging to the Brassicaceae family. Maca originates in the high plateaus of the Andes of Peru, and now it has been introduced successfully in Yunnan and other places in China. Maca has been approved as a new food resource and contains lots of bioactive compounds, including polysaccharides, alkaloids, glucosinolates, sterols, and flavonoids. These compounds show a variety of biological activities, such as anti-fatigue, antioxidant, immunoregulatory, fertility-promoting, endocrine regulatory and anti-tumor effects. Maca tubers are also rich in nutrients such as protein, starch and amino acids. This paper briefly reviews the current status of studies on the extraction, purification, quantitative analysis and evaluation of bioactive components in Maca and of studies on Maca starch, which is expected to provide reference for further research and utilization of Maca.

Key words: Maca; bioactive ingredients; starch; biological activity

中图分类号:

TS201.4

李雪，索柯柯，张小苗，伊娟娟，朱家庆，张黎明，康巧珍，郝利民，鲁吉珂. 玛咖活性成分及其淀粉研究进展[J]. 食品科学, 2020, 41(19): 253-262.

LI Xue, SUO Keke, ZHANG Xiaomiao, YI Juanjuan, ZHU Jiaqing, ZHANG Liming, KANG Qiaozhen, HAO Limin, LU Jike. Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii[J]. FOOD SCIENCE, 2020, 41(19): 253-262.

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玛咖活性成分及其淀粉研究进展

Recent Progress in Research on Bioactive Components and Starch of Lepidium meyenii

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