海拔对白玛咖中玛咖酰胺含量的影响研究

Effect of Altitude on the Content of Macaramide

以丽江海拔2820m、2904m、3040m、3105m和3191m区域采集到的白玛咖为实验材料,对其间甲氧亚麻酰胺、亚麻酰胺、间甲氧亚油酰胺、亚油酰胺、十六烷酰胺5种主要的玛咖酰胺成分进行检测分析。研究结果表明,在研究的海拔范围内,5种酰胺的含量均随着海拔的升高而逐渐下降,在3040m海拔各种酰胺成分含量最低,之后随着海拔的升高急剧增加,在3105m或3191m海拔升至最高。在不同海拔种植的玛咖中,间甲氧亚麻酰胺、亚麻酰胺、间甲氧亚油酰胺、亚油酰胺、十六烷酰胺5种酰胺含量均具有显著或极显著的差异。

A total of 5 major Macaramides, including mesomethyllinolamide,linolamide, mesomethoxylinamide, linoleamide andpalmitamide, were tested and analyzed by using white Maca collected from 5 different altitude areas including Lijiang 2820 m, 2904 m, 3040 m, 3105 m and 3191 m as experimental materials. The results showed that all the five amides decreased gradually with the increase of altitude, and the content of various amide components was the lowest at 3040 meters. And then as the elevation increases dramatically, the components goes up to the highest at 3105 or 3191 m. In Maca cultivated at different altitudes, there were significant or extremely significant differences in the contents of 5 kinds of amide, includingmesomethyllinolamide,linolamide, mesomethoxylinamide, linoleamide andpalmitamide.