Quality Evaluation of Lepidium meyenii (Maca) Based on HPLC and LC-MS Analysis of its Glucosinolates from Roots
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Quality Evaluation of Lepidium meyenii (Maca) Based on HPLC and LC-MS Analysis of its Glucosinolates from Roots Liming Zhang 1 & Jie Cao 1 & Limin Hao 1,2 & Caicai Kang 1
Received: 3 September 2016 / Accepted: 22 December 2016 # Springer Science+Business Media New York 2017
Abstract In order to evaluate the quality of maca samples, 15 batches of maca hypocotyls from different geographical origins were analyzed by using HPLC and liquid chromatography tandem mass spectrometry (LC-MS). Their glucosinolates (GLs) were identified, profiled, and quantified. Three aromatic GLs, glucosinalbin (GSB), glucotropaeolin (GTL), and glucolimnanthin (GLH), were identified from maca roots. It was found that the HPLC profiles of maca samples showed a similar qualitative pattern except for some differences in their contents. The amount ranges (μmol g−1, DW) of GSB, GTL, and GLH were 2.62–5.55, 12.99–57.12, and 3.15– 12.12, respectively. Furthermore, a HCA (hierarchical clustering analysis) was used to classify the quality of maca samples according to their cultivated sources and GLs contents. The results showed that the combination of GSB, GTL, and GLH could be a marker for accurate determination and quality control of maca samples. It was concluded that the multicomponent analysis in combination with HCA could be a supplement to assess the quality of maca materials.
Keywords Maca . Glucosinolates . HPLC . LC-MS . Hierarchical cluster analysis
* Liming Zhang [email protected] * Limin Hao [email protected]
1
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, People’s Republic of China
2
The Quartermaster Equipment Institute of General Logistics Department of People’s Liberation Army, Beijing 100010, China
Introduction Lepidium meyenii Walp. (commonly known as Maca) is an annual or biennial herbaceous plant of the Brassicaceae family (Dini et al. 1994). Maca has various potential health benefits, including improving fertility (Ruizluna et al. 2005), sexual performance (Gonzales et al. 2006), learning and memory (Rubio et al. 2006), anti-postmenopausal osteoporosis (Zhang et al. 2006), anti-cancer activity (Wang et al. 2007), and anti-proliferative function (Gonzales et al. 2005). It has been found that maca root contains an array of secondary metabolites, including macaene, macamides, alkaloids, glucosinolates (GLs), and their derivatives (Wang et al. 2007). These important metabolites may explain the exhibition of biological effects attributed to the consumption of maca (Melnikovova et al. 2012). The cultivation of maca in Peru has a long history for both foodstuff and traditional medicine. It was originally domesticated in the Andes region of Peru where the altitudes are between 3500 and 4500 m above sea level, with extreme meteorological conditions, such as intense sunlight, strong winds, and chilliness (Melnikovova et al. 2012). Due to these extreme conditions, few other crops can survive (Flores et al. 2003). Since in 1990s, the introdu
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