FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (12): 241-245.doi: 10.7506/spkx1002-6630-200912055

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GC-MS Analysis of Chemical Components of Essential Oil from Lepidium meyenii Grown in Xinjiang Area

JIN Wen-wen1，WANG Qing-fang2，LI Shuo1，WANG Li-mei1，YU Long-jiang1,*   

  1. (1. Institute of Resource Biology and Biotechnology, College of Life Science and Technology, Huazhong University
    of Science and Technology, Wuhan 430074, China；
    2. Institute of Economic Crop, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)
  • Received:2008-09-27 Revised:2008-11-27 Online:2009-06-15 Published:2010-12-29
  • Contact: YU Long-jiang1,* E-mail:yulongjiang@mail.hust.edu.cn

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Abstract:

Objective: To analyze the chemical components of essential oil from Xinjiang maca (Lepidium meyenii) and discuss the change law of main chemical components in extraction process. Methods: Essential oil was extracted from Xinjiang maca by steam distillation, and then was subjected to chemical component analysis by gas chromatography-mass spectrometry (GCMS). In addition, two key factors, such as extraction duration and buffer solution concentration, influencing main chemical components were discussed. Results: A total of 32 components were identified and their relative content was 1.72%. The main components were clearly confirmed as benzyl isothiocyanate and benzyl nitrile. Moreover, at different buffer solution concentrations, the main components of the extracted essential oil differed according to GC-MS analysis. Conclusion: The GCMS method can be used to the rapid identification and quality analysis of introduced maca, and the buffer solution concentration should be strictly controlled in the extraction process of essential oil.

Key words: Lepidium meyenii, essential oil, gas chromatography-mass spectrometry (GC-MS), stream distillation, benzyl isothiocyanates

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