Food Analytical Methods

, Volume 10, Issue 7, pp 2143–2151 | Cite as

Quality Evaluation of Lepidium meyenii (Maca) Based on HPLC and LC-MS Analysis of its Glucosinolates from Roots



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 multi-component analysis in combination with HCA could be a supplement to assess the quality of maca materials.


Maca Glucosinolates HPLC LC-MS Hierarchical cluster analysis 



The authors are thankful to Yang Yongwu, Lijiang Green Hanson Biotechnology Development Co., Ltd. (Yunnan Province, China) for the maca materials.

Compliance with Ethical Standards

Conflict of Interest

Liming Zhang declares that he has no conflict of interest.

Jie Cao declares that she has no conflict of interest.

Limin Hao declares that he has no conflict of interest.

Caicai Kang declares that she has no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants performed by any of the authors.

Informed Consent

Informed consent was obtained from all individual participants included in the study.

This article does not contain any studies with human participants or animals performed by any of the authors.


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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.Key Laboratory of Industrial Fermentation Microbiology, Ministry of EducationTianjin University of Science and TechnologyTianjinPeople’s Republic of China
  2. 2.The Quartermaster Equipment Institute of General Logistics Department of People’s Liberation ArmyBeijingChina

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