Pyrolysis-GC-MS Determination of Chemical Composition of Lepidium meyenii (Maca) Root from Lijiang

doi:10.7506/spkx1002-6630-201124052

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (24): 244-247.doi: 10.7506/spkx1002-6630-201124052

• Analysis & Detection • Previous Articles Next Articles

Pyrolysis-GC-MS Determination of Chemical Composition of Lepidium meyenii (Maca) Root from Lijiang

SHAN Yun1，SUN Xiao-dong1，DU Ping1,*，SUN Hui1，ZHANG Xian-jun1，YAO Min1， YANG Yong-wu2，ZHANG Jing3

(1. Research Center for Analysis and Measurement, Kunming University of Science and Technology, Kunming 650093, China； 2. Lijiang Gelin Hengxin Biotechnology Development Co. Ltd., Lijiang 674113, China； 3. Dali Maruei Bioengineering Co. Ltd., Heqing 671504, China)

Online:2011-12-25 Published:2011-12-29

Abstract

Abstract: The chemical composition of Lepidium meyenii.(maca) root samples from Lijiang was analyzed by pyrolysis-GC-MS. Forty-nine pyrolysates were identified, mainly including phenols, ketones, aldehyde, olefins, aromatics, terpenes and heterocyclic and other compounds. Among them, phenol (6.274%), isopropyl myristate (4.702%) and 2,3-dihydrobenzofuran (4.433%) were the predominant compounds. Meanwhile, 25, 19 and 2 compounds were determined to have a relative content of more than 1%, more than 0.5% and less than 0.5%, respectively. D-limonene, 2,3-dimethyl-2-cyclopenten-1-ketone, benzene acetonitrile, indole and naphthalene were also found.

Key words: maca (Lepidium meyenii), pyrolysis, gas chromatography-mass spectrometry (GC-MS)

CLC Number:

SHAN Yun，SUN Xiao-dong，DU Ping，SUN Hui，ZHANG Xian-jun，YAO Min，YANG Yong-wu，ZHANG Jing. Pyrolysis-GC-MS Determination of Chemical Composition of Lepidium meyenii (Maca) Root from Lijiang[J]. FOOD SCIENCE, 2011, 32(24): 244-247.

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Pyrolysis-GC-MS Determination of Chemical Composition of Lepidium meyenii (Maca) Root from Lijiang

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