Abstract: Maca, a natural vegetable with healthcare function, is an excellent material for preparing wine. In this work, central composite design was used to optimize alcohol concentration, solid-to-liquid ratio and soaking time based on the concentrations of total alkaloids and glucosinolates for the development of a medicinal liquor by soaking maca in alcohol. The optimal soaking conditions were found as follows: alcohol concentration 55%, solid-to-liquid ratio 1:40 (g/mL), and soaking time 145 days. Under these conditions, the theoretical concentrations of total alkaloids and glucosinolates were 0.47% and 0.15%, respectively.

Key words: maca (Lepidium meyenii), liquor, alkaloids, glucosinolates