云南玛咖中功能性成分的分析研究

Analysis of the functional constituent in Maca (Lepidium meyenii) from Yunnan

摘要: 研究云南栽培玛咖（Lepidium meyenii Walpers）的功能性成分。采用经典的植物化学研究方法硅胶色谱柱法对云南玛咖进行分离纯化,通过红外光谱、核磁共振光谱、质谱及色谱的相关数据及结合文献进行分析研究。从玛咖中分离鉴定了3个化合物,分别为β-谷甾醇（β-sitosterol）、n-苄基十六烷酰胺（N-benzylhexadecanamide）、蔗糖（Sucrose）;从玛咖提取物中分析确定含有5个玛咖酰胺、2个咪唑生物碱和2个芥子油苷化合物。

Abstract: Study on chemical constituents of Maca( Lepidium meyenii) in Yunnan. The classical phytochemical technique and silica gel column chromatography were isolated and purified. Structure and chromatographic and spectral properties of identified compounds had been identified. Compounds from three different extraction methods had been identified: β- sitosterol( A),n- benzylhexadecanamide( B) and sucrose( C). It was found that there were five main secondary metabolic product macamides,two imidazole alkaloids and two glucosinolates from the maca extract.