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Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions
Chen, Jin-jin1; Zhao, Qing-sheng1; Liu, Yi-lan2; Gong, Peng-fei1,3; Cao, Li-li1; Wang, Xiao-dong1; Zhao, Bing1
2017
发表期刊INTERNATIONAL JOURNAL OF FOOD PROPERTIES
ISSN1094-2912
卷号20期号:12页码:3112-3123
摘要

Macamides are bioactive and marker compounds of maca (Lepidium meyenii). Thirty-five commercial maca products were surveyed for macamide composition and content by HPLC-UV/MS. Significant variations of macamide content were found in these products (69-2738 g/g). Analysis of the macamide biosynthetic pathway suggests that: (a) glucosinolate catabolism, (b) lipid hydrolysis, and (c) amide formation are key steps controlling macamide accumulation in the tissues during the postharvest drying process. Therefore, we further investigated the effects of sample forms, drying temperatures, and storage times on macamide accumulation. Our results show that (1) powdered maca provided the largest macamide accumulation followed by sliced hypocotyls, while whole roots displayed a significantly reduced amide-generating potential; (2) the ideal temperature for macamide formation is about 30 degrees C; (3) macamide content increases continuously along with storage time; (4) exposure to air results in the percentage of unsaturated macamides decreasing. These findings provide useful insights which can be applied in the industrial manufacture of maca products with higher content of bioactive amides.

关键词Lepidium Meyenii Maca Macamides Commercial Products Influence Factors
文章类型Article
WOS标题词Science & Technology ; Life Sciences & Biomedicine
DOI10.1080/10942912.2016.1274905
收录类别SCI
语种英语
关键词[WOS]Myrosinase
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
项目资助者China's high-tech research program - 863 Program(2012AA021702-4)
WOS记录号WOS:000418581500024
引用统计
文献类型期刊论文
条目标识符http://ir.ipe.ac.cn/handle/122111/23533
专题研究所(批量导入)
通讯作者Zhao, Bing
作者单位1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing, Peoples R China
2.Univ Nebraska, Dept Chem & Biomol Engn, Lincoln, NE USA
3.Univ Chinese Acad Sci, Dept Chem Engn, Beijing, Peoples R China
推荐引用方式
GB/T 7714
Chen, Jin-jin,Zhao, Qing-sheng,Liu, Yi-lan,et al. Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions[J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES,2017,20(12):3112-3123.
APA Chen, Jin-jin.,Zhao, Qing-sheng.,Liu, Yi-lan.,Gong, Peng-fei.,Cao, Li-li.,...&Zhao, Bing.(2017).Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions.INTERNATIONAL JOURNAL OF FOOD PROPERTIES,20(12),3112-3123.
MLA Chen, Jin-jin,et al."Macamides present in the commercial maca (Lepidium meyenii) products and the macamide biosynthesis affected by postharvest conditions".INTERNATIONAL JOURNAL OF FOOD PROPERTIES 20.12(2017):3112-3123.
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