The metabolic formation profiles of macamides accompanied by the conversion of glucosinolates in maca (Lepidium meyenii) during natural air drying

文献类型： 外文期刊

第一作者： Zhang, Shao-Zhi

作者： Zhang, Shao-Zhi;Yang, Fang;Pu, Hong-Mei;Yang, Wan-Lin;Li, Hong;Shao, Jin-Liang;Yang, Wan-Lin;Ruan, Zhen-Yuan

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关键词： Formation profiles; glucosinolates; maca; macamides; natural air drying; precursor

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

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收录情况： SCI

摘要： Macamides, functional compounds found only in Lepidium meyenii Walpers, have gained interest in many fields of research due to its multiple bioactivities. Nevertheless, the mechanism by which macamides are synthesised is not thoroughly understood. In this study, the synthesis of six macamides and the conversion of three glucosinolates were studied systematically during a 6-month natural air drying process. An investigation of synthesis profiles showed that the largest category of macamides, the major constituents of total macamides, has the same benzyl group as benzyl glucosinolate, which has higher content than other glucosinolates. The second largest group of macamides contains the same m-methoxybenzyl group as m-methoxybenzyl glucosinolate which is the second major constituent of total glucosinolates. The results from this study suggest that glucosinolates are one of the most important precursors of macamides. Compared with all other drying methods, natural air drying is the most suitable condition for the formation of macamides.

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