School of Pharmacy, Jinzhou Medical University, Jinzhou, PR China.
School of Basic Science, Jinzhou Medical University, Jinzhou, PR China.
J Chromatogr B Analyt Technol Biomed Life Sci. 2018 Nov 1;1099:25-33. doi: 10.1016/j.jchromb.2018.09.010. Epub 2018 Sep 10.
The phenotypes of Lepidium meyenii (Maca) relate to their difference of chemical compositions and biological activities. Essential oils, lipids and polysaccharides are the main active components in Maca, all of which showed potential antioxidant effect. The essential oil, lipid and polysaccharide compositions were analyzed by GC-MS after the samples were properly pre-treated from yellow, red and black Maca. The antioxidant properties of the three types of components were examined using the DPPH scavenging assay. The correlation of main compositions and the antioxidant activities was evaluated by a statistical method. In Maca essential oil, lipid and polysaccharide samples, thirty volatile compounds, twenty-nine fatty acids and six monosaccharides had been detected, in which benzeneacetonitrile, unsaturation fatty acids and mannose were predominant ingredients, respectively. In three types of components, the DPPH scavenging effect of essential oil was stronger. All of black Maca essential oil, lipid and polysaccharide showed higher effect than yellow and red phenotype. The total activity of the three types of components showed about 60% of the antioxidant activity of entire Maca. Canonical correlation analysis (CCA) results showed that four essential oils, three fatty acids and four monosaccharaides were positively related to the antioxidant activity. The research is helpful to address the quality attributes and the comprehensive application of different phenotypes of Maca.
莱菔子（玛咖）的表型与其化学成分和生物活性的差异有关。精油、脂类和多糖是玛咖中的主要活性成分，均具有潜在的抗氧化作用。对黄色、红色和黑色玛咖的样品进行适当预处理后，通过 GC-MS 分析了精油、脂类和多糖的组成。采用 DPPH 清除试验检测了这三种成分的抗氧化性能。通过统计方法评估了主要成分与抗氧化活性的相关性。在玛咖精油、脂类和多糖样品中，检测到三十种挥发性化合物、二十九种脂肪酸和六种单糖，其中苯乙腈、不饱和脂肪酸和甘露糖是主要成分。在三种成分中，精油的 DPPH 清除作用较强。黑色玛咖精油、脂类和多糖的清除效果均高于黄色和红色表型。三种成分的总活性约占整个玛咖抗氧化活性的 60%。典型相关分析（CCA）结果表明，四种精油、三种脂肪酸和四种单糖与抗氧化活性呈正相关。该研究有助于解决不同表型玛咖的质量属性和综合应用问题。
