利用高速逆流色谱法从独行菜中制备麦角酰胺及其在不同温度空气中的热稳定性。

Preparation from Lepidium meyenii Walpers using high-speed countercurrent chromatography and thermal stability of macamides in air at various temperatures.

机构信息

Department of Chemistry, Zhejiang University, Hangzhou 310027, China.

Hangzhou Skyherb Technologies Co., Ltd, Hangzhou 310013, China.

出版信息

J Pharm Biomed Anal. 2019 Feb 5;164:768-776. doi: 10.1016/j.jpba.2018.11.041. Epub 2018 Nov 20.

DOI:10.1016/j.jpba.2018.11.041

PMID:30481640

Abstract

Originally cultivated in the Peruvian Andes, Maca (Lepidium meyenii) is now widely consumed as functional food which is known for its functional characteristic like relieving fatigue and enhancing stamina. Macamides are the unique fatty acids with long-chain and N-benzylamides among the various constituents extracted from Maca. N-benzyl-(9Z, 12Z, 15Z)-octadecatrienamide, N-benzyl-(9Z, 12Z)-octadecadienamide, N-benzylhexadecanamide and N-benzyl-9Z-octadecenamide were isolated from crude Maca extracts in two steps by using a combination of high-speed countercurrent chromatography (HSCCC) and semi-preparative HPLC. The four macamides were identified by NMR, UV, HRMS and IR spectra. The thermal stability and autoxidative kinetics for N-benzyl-(9Z, 12Z, 15Z)-octadecatrienamide and N-benzyl-(9Z, 12Z)-octadecadienamide in the air were also studied at various temperatures and the apparent activation energies were 28.4 kJ/mol and 29.9 kJ/mol, respectively. The purity of the isolated macamides was up to 98% and the amount was enough for application as a reference substance.

摘要

原产于秘鲁安第斯山脉的玛咖（Lepidium meyenii）现作为一种功能性食品被广泛食用，其具有缓解疲劳、增强体力等功能特性。玛咖酰胺是从玛咖中提取的各种成分中特有的长链 N-苄基酰胺脂肪酸。N-苄基-(9Z,12Z,15Z)-十八碳三烯酰胺、N-苄基-(9Z,12Z)-十八碳二烯酰胺、N-苄基十六烷酰胺和 N-苄基-9Z-十八碳烯酰胺通过高速逆流色谱（HSCCC）和半制备高效液相色谱（semi-preparative HPLC）两步组合从粗玛咖提取物中分离得到。通过 NMR、UV、HRMS 和 IR 光谱对这四种玛咖酰胺进行了鉴定。还研究了 N-苄基-(9Z,12Z,15Z)-十八碳三烯酰胺和 N-苄基-(9Z,12Z)-十八碳二烯酰胺在空气中的热稳定性和自氧化动力学，在不同温度下的表观活化能分别为 28.4 kJ/mol 和 29.9 kJ/mol。分离出的玛咖酰胺的纯度高达 98%，且其含量足以作为参考物质使用。