GC-MS Analysis of Volatile Components of Lepidium meyenii Grown in 8 Areas of Yunnan Province

doi:10.7506/spkx1002-6630-201602023

Abstract

Abstract:

The volatile components of maca from 8 producing regions in Yunnan province were extracted by headspace
solid-phase micro-extraction (HS-SPME) and identified by gas chromatography-mass spectrometry (GC-MS). A total of 69
volatile constituents were identified, of which 18 were common to all the tested samples. The identified volatile constituents
included 12 ketones, 10 aldehydes, 9 alcohols, 7 acids, 6 esters, 6 alkenes, 5 heterocyclic compounds, 4 nitriles, 4 aromatic
compounds, 3 phenols, 2 amines and 1 sulfoether compound. Among these volatile constituents, benzyl isothiocyanates,
benzaldehyde, benzyl cyanide, acetic acid, benzyl alcohol, dimethyl sulfide, 3-trimethoxy-benzaldehyde, 3-methoxyphenyl
acetonitrile, 4-methoxybenzyl isothiocyanates and N-phenylmethylene-benzenemethanamine were predominant. Comparison
by Excel and SPSS suggested that there were some differences in the type and content of volatile components identified
from maca samples from 8 producing areas in Yunnan province.

Key words: Maca (Lepidium meyenii), volatile components, headspace solid-phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

R284

YANG Min, HUANG Shaojun, ZHU Yanqin, SUN Hui, HE Yuping, DU Ping. GC-MS Analysis of Volatile Components of Lepidium meyenii Grown in 8 Areas of Yunnan Province[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201602023.

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GC-MS Analysis of Volatile Components of Lepidium meyenii Grown in 8 Areas of Yunnan Province

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