| 新资源食品玛咖中功能成分的UPLC-MS/MS研究 |
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| 引用本文： | 高大方,张泽生. 新资源食品玛咖中功能成分的UPLC-MS/MS研究[J]. 安徽农业科学, 2013, 0(2): 830-832,912 |
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| 作者姓名： | 高大方 张泽生 |
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| 作者单位： | 1. 天狮集团博士后工作站,天津301700 ;天津科技大学食品工程与生物技术学院,天津301700;天津科技大学博士后流动站,天津301700
2. 天津科技大学食品工程与生物技术学院,天津,301700 |
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| 摘 要： | 玛咖于2011年在我国获批为新资源食品,并已有大量引种。玛咖的主要功能成分为一类长链结构的不饱和脂肪酸或脂肪酰胺类物质——玛咖烯及玛咖酰胺。以云南丽江产玛咖原料作为研究对象,通过液质联用(UPLC-MS/MS)技术对其中的玛咖烯及玛咖酰胺成分进行分析鉴定,发现6个新的化学成分。
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| 关 键 词： | 玛咖 玛咖烯 玛咖酰胺 UPLC-MS/MS |
Functional Constituents Identification in Maca,a Novel Food,by UPLC-MS/MS |
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| Affiliation: | GAO Da-fang et al(Tiens Group Postdoctoral Workstation,Tianjing 301700) |
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| Abstract: | Maca has been introduced to many areas of China and was approved as a novel food in 2011.The main functional constituents of maca are deemed as the long-chained unsaturated fatty acids and that of the amides,named as macaenes and macamides.The study focused on the functional constituents of China-cultivated maca with the UV-UPLC-MS/MS technique to identify the macaenes and macamides from different ecotypes of maca cultivated in Lijiang,Yunnan Province,6 new chemical constituents were found. |
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| Keywords: | Maca Macaenes Macamides UPLC-MS/MS |
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