Volatile Analysis of Maca (Lepidium meyenii Walp.) by TCT-GC/MS

Hua Zheng; Hong Zhang; Long Feng Xu; Wen Wen Zhang; Jin Gan

doi:10.4028/www.scientific.net/AMR.634-638.1562

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 634-638Volatile Analysis of Maca (Lepidium meyenii Walp.)...

Volatile Analysis of Maca (Lepidium meyenii Walp.) by TCT-GC/MS

Abstract:

Volatiles of maca in vitro could be captured by way of dynamic head-space adsorption. Both maca root and leaf volatile compounds were different from essential oil or other extracts. In the root volatiles, isothiocyanates were in the highest content (27.26%), especially 4-ethylphenyl isothiocyanate over 20%. Together with chloro-compounds (near 20%) and tetrahydro-3-methylfuran (14%), the three types of chemicals were probably important factors of maca’s special odor like other vegetables of Brassicaceae. And in the leaf volatiles, the highest contents (about 30%) were found in acid and anhydride. Compared to maca essential oil, ester (<5%) and terpene (<1%) in the volatiles both from root and leaf were not the same compounds.

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Periodical:

Advanced Materials Research (Volumes 634-638)

Pages:

1562-1565

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.634-638.1562

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Online since:

January 2013

Authors:

Hua Zheng, Hong Zhang, Long Feng Xu, Wen Wen Zhang, Jin Gan

Keywords:

Maca (Lepidium meyenii Walp.), Thermal-Desorption Cryo-Trapping-Gas Chromatography/Mass Spectrometer (TCT-GC/MS), Volatile

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