Research progress in analysis methods of macamides

LI Shao-hui; XU Xiu-li; ZHANG Fei-fang; ZHOU Wei-e; ZHENG Yang; ZHANG Yuan; LI Hong-na; ZHANG Feng

doi:10.13386/j.issn1002-0306.2016.04.066

Article Contents

Article Navigation > Science and Technology of Food Industry > 2016 > (04): 370-373

LI Shao-hui, XU Xiu-li, ZHANG Fei-fang, ZHOU Wei-e, ZHENG Yang, ZHANG Yuan, LI Hong-na, ZHANG Feng. Research progress in analysis methods of macamides[J]. Science and Technology of Food Industry, 2016, (04): 370-373. doi: 10.13386/j.issn1002-0306.2016.04.066

Citation:

LI Shao-hui, XU Xiu-li, ZHANG Fei-fang, ZHOU Wei-e, ZHENG Yang, ZHANG Yuan, LI Hong-na, ZHANG Feng. Research progress in analysis methods of macamides[J]. Science and Technology of Food Industry, 2016, (04): 370-373. doi: 10.13386/j.issn1002-0306.2016.04.066

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Research progress in analysis methods of macamides

doi: 10.13386/j.issn1002-0306.2016.04.066

Institute of Food Safety,Chinese Academy of Inspection and Quarantine
School of Pharmacy,East China University of Science and Technology

Received Date: 2015-05-04

Abstract

Abstract

Maca was a rare medicinal and edible plant,originating in Peru. It contains abundant nutrients.Maca has the ability to relieve fatigue,improve sleep,improve the function and antioxidant and other biological activity.Macamides were the special active substances in Maca,having strong biological activity. The content of the macamides in maca was low. At present,the method of solvent reflux,ultrasonic extraction,HPLC and liquid chromatography- mass spectrometry were used to detect it. In this paper, the extraction and analysis of macamides were reviewed,which provides a reference for its further research.
- maca,
- macamides,
- HPLC,
- LC-MS

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References(35)

References

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