CN106723001B - Method for increasing content of amide in maca, prepared product and application of product - Google Patents

Method for increasing content of amide in maca, prepared product and application of product Download PDF

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CN106723001B
CN106723001B CN201710024662.6A CN201710024662A CN106723001B CN 106723001 B CN106723001 B CN 106723001B CN 201710024662 A CN201710024662 A CN 201710024662A CN 106723001 B CN106723001 B CN 106723001B
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赵兵
陈金金
赵庆生
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Abstract

The invention relates to a method for improving the content of amide in maca, a prepared product and application of the product, wherein the method for improving the content of amide in the maca comprises the following steps: directly applying ultrasonic treatment to the raw maca material. Compared with the raw material of maca, the content of maca total amide obtained by subjecting the maca raw material to ultrasonic treatment can be increased by 2-10 times, is more than 200mg/kg, reaches more than the second-level quality specified in local food safety standard maca dried product of Yunnan province, has a short treatment period, and requires 1 day at most, and in addition, the degradation of glucosinolates in maca can be promoted, and the content of the glucosinolates in the treated maca is less than 0.65 wt%, so that the spicy taste of the maca is improved. The method disclosed by the invention reduces the production cost and provides favorable technical support for the industrial production of the high-activity maca.

Description

Method for increasing content of amide in maca, prepared product and application of product
Technical Field
The invention relates to the field of application of new resource food and medicinal plants, in particular to a method for improving the content of amide in maca, a prepared product and application of the product.
Background
Lepidium meyenii Walp (Lepidium meyenii Walp.) is an annual herbaceous plant of Lepidium of Brassicaceae, native to Andes mountain with elevation of 3500 and 4500m in south America. Since 2002, Yunnan Lijiang, Sichuan Wechang and Xinjiang in China are planted, and the Yunnan Lijiang base becomes the largest global maca planting base at present. Maca has rich nutritional value and medicinal value. Researches show that maca has the effects of improving the fertility of people and animals, improving sexual functions, inhibiting enlargement of prostate, resisting fatigue and depression, improving osteoporosis, improving memory and the like.
Macamides (Macamides) are unique secondary metabolites of maca and are a series of compounds in which benzylamine (or methoxybenzylamine) is bonded to fatty acid through amide bonds, and the basic structure of the compounds is shown in fig. 1. It has been shown that macamide has the effects of regulating the nervous system, protecting nerve cells and improving osteoporosis, and is presumed to be the main active substance of maca for improving sexual function and fertility. Based on the important biological activity, the maca quality grade is divided by the maca amide content recommended in local food safety standard maca dry product of Yunnan province, wherein the total amide content is more than or equal to 1000mg/kg as a special grade, the content is 500-999 mg/kg as a first grade, the content is 200-499 mg/kg as a second grade, and the content is less than 200mg/kg as an off-grade product. Because macamide is gradually and slowly generated in the processes of processing and storing after maca is harvested, fresh maca does not contain macamide.
At present, most of collected fresh maca is not pretreated and is directly placed in a planting field or a wide field for natural airing, or is dried by adopting a high-temperature drying room, the former has the problems of low drying speed, low macamide generation amount, low speed and the like, the latter has high drying speed, but the latter seriously affects the postharvest generation of the macamide, and most of dried raw materials in the drying room are foreign products or secondary products.
CN104688796A discloses a method for extracting bioactive components of maca, which requires pretreatment and crushing of raw materials, a sealed container is required for wall breaking treatment, ammonia gas is introduced, the process is complex, and the ammonia gas and heat treatment can reduce the enzyme activity required by maca amide synthesis reaction along with heating treatment, so that the generation of maca amide is influenced. CN105795479A discloses a preparation method of a maca extract, which is the same as many methods in the prior art, the ultrasonic treatment object is an extract of maca powder, the function is auxiliary extraction, maca amide is gradually and slowly generated in the processes of processing and storing after maca is harvested, the content of maca amide is determined by the treatment before forming powder, and the improvement of maca amide by mechanical crushing is limited.
Therefore, by analyzing the biological synthesis mechanism of macamide, an effective processing method is developed, the total amide content in the maca raw material is rapidly increased, and the method has a vital significance for improving the quality of maca products.
Disclosure of Invention
In view of the problems in the prior art, the invention adopts the following technical scheme in order to rapidly improve the total amide content in the maca raw material:
in a first aspect, the invention provides a method for increasing the amide content in maca, which comprises the following steps: directly applying ultrasonic treatment to the raw maca material. The method of the invention directly carries out ultrasonic treatment on the maca raw material, and can also comprise other necessary treatment steps besides ultrasonic treatment, such as drying and the like, and also can comprise other process steps which are helpful for improving the content of amide, such as freeze thawing, rehydration and the like. In the art, the ultrasound of the present invention refers to high energy ultrasound for the destruction of structures, rather than low energy ultrasound for non-destructive inspection.
In the invention, the method directly acts on the raw material of maca, and the maca can be directly subjected to ultrasonic treatment without pretreatment such as crushing, dispersing by using alcohol or water, and then concentrating and extracting, so that the amide content of the maca can be increased, and the maca is not limited to powder products.
The following technical solutions are preferred but not limited to the technical solutions provided by the present invention, and the technical objects and advantages of the present invention can be better achieved and realized by the following technical solutions.
In a preferred embodiment of the present invention, the water content of the raw material of maca is 10 wt% or more, for example, 10 wt%, 12 wt%, 15 wt%, 17 wt%, 19 wt%, 20 wt%, 21 wt%, 24 wt%, 26 wt%, 28 wt%, 30 wt%, 34 wt%, 37 wt%, 40 wt%, 42 wt%, 45 wt%, 48 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, 70 wt%, 75 wt%, 80 wt%, 85 wt%, 90 wt%, 91 wt%, or 94 wt%, preferably 10 wt% to 90 wt%, and more preferably 20 wt% to 80 wt%.
Compared with the maca raw material with the water content of less than 10 wt%, the maca raw material with the water content of more than 10 wt% has higher efficiency of ultrasonic treatment.
Preferably, the raw material of the maca comprises fresh maca root tubers and/or dry maca root tubers subjected to rehydration pretreatment. The raw material of the maca can be fresh maca root tubers or dry maca root tubers after harvesting, the specific state of the maca raw material during ultrasonic treatment is not specially limited, and the raw material can be sliced, cut into blocks or ground maca raw material for the convenience of ultrasonic treatment. Wherein the water content of the fresh maca root tuber is generally more than 50 wt%; the rehydration is the reverse process of drying, and the dried maca root tubers are similar to the maca root tubers before dehydration after rehydration and have a certain water content.
As a preferable technical solution of the present invention, the rehydration pretreatment specifically includes: and spraying a water-restoring agent on the dried maca root tubers to enable the water content of the maca root tubers to be 10-90 wt%.
Preferably, the rehydration agent comprises water and/or NaHCO3An aqueous solution. For dry maca, the rehydration agent can increase the moisture content in the maca, thereby facilitating the ultrasonic action. The rehydration agent is selected from water and/or NaHCO, from the point of view of industrial cost and food application3An aqueous solution.
Preferably, the PH of the rehydration agent is 5-10, such as 5, 5.5, 6, 6.4, 7, 7.6, 8, 8.3, 9, 9.5, or 10, and preferably 5-8. When the pH value of the compound water agent is 5-10, glucosinolates in the maca raw materials are favorably decomposed into isothiocyanate, benzylamine is further decomposed and converted, and generation of maca amide is promoted.
As a preferable technical scheme of the invention, the ultrasonic intensity of ultrasonic treatment is 1-200W/cm2E.g. 1W/cm2、2W/cm2、5W/cm2、10W/cm2、20W/cm2、30W/cm2、40W/cm2、50W/cm2、80W/cm2、100W/cm2、120W/cm2、140W/cm2、150W/cm2、170W/cm2、180W/cm2、190W/cm2Or 200W/cm2And the like, the ultrasonic treatment time is 0.1 to 24 hours, such as 0.1 hour, 0.2 hour, 0.5 hour, 1 hour, 1.5 hour, 2 hours, 2.5 hours, 3 hours, 3.5 hours, 4 hours, 4.5 hours, 5 hours, 5.5 hours, 6 hours, 6.5 hours, 7 hours, 7.5 hours, or 8 hours, and the like, and the treatment temperature is 0 to 60 ℃, such as 0 ℃, 10 ℃, 15 ℃, 18 ℃,20 ℃, 21 ℃, 23 ℃, 25 ℃, 26 ℃, 28 ℃, 30 ℃, 33 ℃, 34 ℃, 36 ℃, 39 ℃, 40 ℃, 43 ℃, 46 ℃, 50 ℃, 55 ℃ or 60 ℃, and the like.
Preferably, the ultrasonic intensity of the ultrasonic treatment is 2-100W/cm2The ultrasonic treatment time is 2-8 h, and the treatment temperature is 20-40 ℃.
Preferably, the ultrasonic intensity of the ultrasonic treatment is 15W/cm2The ultrasonic treatment time is 5h, and the treatment temperature is 35 ℃.
The ultrasonic treatment is supplemented with freezing-thawing treatment, so that the cell and tissue structure of maca can be obviously changed, the rapid generation of a macamide synthesis precursor is promoted, the content of total amide in the processed maca raw material is further improved, the content of glucosinolate in the processed maca raw material is further reduced, and the spicy taste of the maca is obviously improved. According to the invention, ultrasonic treatment is assisted with rehydration treatment, so that the ultrasonic treatment efficiency can be improved, and the generation of macamide is promoted. Further improving the content of total amide in the treated maca raw material.
As a preferable technical scheme of the invention, the method for improving the content of amide in the maca comprises the following steps: the maca raw material is subjected to ultrasonic treatment and is supplemented with freezing-thawing treatment and/or rehydration treatment.
As a preferable technical scheme of the invention, the ultrasonic treatment of the maca raw material and the freezing-thawing treatment are assisted as follows: freezing-melting the raw maca material once or at least twice, and carrying out ultrasonic treatment on the raw maca material in the melting process.
Or after the maca raw material is subjected to ultrasonic treatment, freezing-melting treatment is carried out once or at least twice, and the maca raw material is subjected to ultrasonic treatment in the melting process.
Preferably, the maca raw material is subjected to ultrasonic treatment and assisted byThe ultrasonic intensity in the freezing-thawing treatment is 1-200W/cm2E.g. 1W/cm2、2W/cm2、5W/cm2、10W/cm2、20W/cm2、30W/cm2、40W/cm2、50W/cm2、80W/cm2、100W/cm2、120W/cm2、140W/cm2、150W/cm2、170W/cm2、180W/cm2、190W/cm2Or 200W/cm2Etc., preferably 2 to 100W/cm2。
Preferably, the temperature of the maca raw material in the freezing process in the freezing-thawing treatment is-80 to 0 ℃, such as-80 ℃, -70 ℃, -60 ℃, -50 ℃, -40 ℃, -30 ℃, -20 ℃, -18 ℃, -15 ℃, -12 ℃, -10 ℃, -8 ℃, -5 ℃, -1 ℃ or 0 ℃, and the like, preferably-20 to 0 ℃.
Preferably, the freezing time in the freezing-thawing treatment is 0.5 to 24 hours, such as 0.5 hour, 0.6 hour, 0.8 hour, 1 hour, 1.2 hour, 1.3 hour, 1.5 hour, 1.6 hour, 1.8 hour, 2 hour, 3 hour, 5 hour, 8 hour, 10 hour, 12 hour, 14 hour, 16 hour, 18 hour, 20 hour, 22 hour or 24 hour, and the like, preferably 0.5 to 2 hours.
Preferably, the temperature of the maca raw material in the melting process in the freezing-melting treatment is 0 to 60 ℃, such as 0 ℃, 10 ℃, 15 ℃, 18 ℃,20 ℃, 21 ℃, 23 ℃, 25 ℃, 26 ℃, 28 ℃, 30 ℃, 33 ℃, 34 ℃, 36 ℃, 39 ℃, 40 ℃, 43 ℃, 46 ℃, 50 ℃, 55 ℃ or 60 ℃, and the like, preferably 20 to 40 ℃.
Preferably, the melting time in the freeze-thaw treatment is 0.5 to 24 hours, such as 0.5 hour, 0.6 hour, 0.8 hour, 1 hour, 1.2 hour, 1.3 hour, 1.5 hour, 1.6 hour, 1.8 hour, 2 hour, 3 hour, 5 hour, 8 hour, 10 hour, 12 hour, 14 hour, 16 hour, 18 hour, 20 hour, 22 hour, 24 hour, etc., preferably 2 to 8 hours.
Preferably, the number of freeze-thaw treatments is 1 to 20, such as 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20, preferably 4 to 10.
The freezing and thawing effects of the invention can obviously enhance the destructive effect on maca cells. The decomposition of glucosinolates is promoted, reactants for synthesizing macamides are increased, and the synthesis of the macamides is further improved, so that the content of total amides in the maca raw materials is promoted. The ultrasonic can promote cell disruption and the generation of amido bond, and the repeated freezing-melting provides raw materials for the formation of the amido bond, thereby further improving the ultrasonic efficiency.
As a preferable technical scheme of the invention, the ultrasonic treatment and the rehydration treatment of the raw maca material are as follows: the ultrasonic treatment is firstly carried out on the maca raw material, then the rehydration treatment is carried out on the maca raw material, and the circulating ultrasonic treatment and the rehydration treatment are carried out for at least 1 time.
Or carrying out rehydration treatment on the maca raw material, then carrying out ultrasonic treatment on the maca raw material, and carrying out cyclic rehydration treatment and ultrasonic treatment for at least 1 time.
Or, ultrasonic treatment is carried out on the maca raw material for at least 1 time, and rehydration treatment is carried out simultaneously with the ultrasonic treatment.
Preferably, the maca raw material is subjected to ultrasonic treatment and assisted by ultrasonic intensity in a water re-treatment process to be 1-200W/cm2Preferably 2 to 100W/cm2。
Preferably, the pH of the rehydration agent used for rehydration is 5-10, such as 5, 5.2, 5.4, 5.5, 5.8, 6, 6.5, 6.8, 7, 7.4, 7.7, 8, 8.5, 9, 9.6 or 10, preferably 5-8. The rehydration agent with the pH value of 5-10 is a weakly acidic or weakly alkaline rehydration agent, so that the maca rehydration can be further accelerated, and in the pH environment, the glucosinolate decomposition and conversion are further promoted, and more reactants are provided for the formation of maca amide.
Preferably, the number of the cyclic ultrasonic treatment and the rehydration treatment is 1 to 20, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, or 20, and preferably 4 to 10.
Preferably, the number of the repeated water treatment and the ultrasonic treatment is 1 to 20, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20, preferably 4 to 10.
Preferably, the number of times of the ultrasonic treatment of the maca raw material is 1 to 20, for example, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20, preferably 4 to 10.
As a preferred technical scheme of the invention, the method for improving the content of amide in maca comprises the following steps: freezing fresh maca root tubers with the water content of more than or equal to 10 wt% and/or dried maca root tubers subjected to rehydration pretreatment for 0.5-24 h at-80-0 ℃, then melting for 0.5-24 h at 0-60 ℃, and applying 1-200W/cm in the melting process2Ultrasonic treatment is carried out for 0.1-24 h, and meanwhile, the maca is sprayed for 1-20 times by using a rehydration agent with the pH value of 5-10, and the treatment is carried out for 1-20 times in a circulating mode.
In a second aspect, the invention provides a maca material prepared by the method of the first aspect, wherein the amide content of the maca material is greater than or equal to 380 mg/kg.
In a third aspect, the invention provides a dried maca product prepared by drying and/or pulverizing the maca raw material of the second aspect. For example, drying is carried out only, or drying is carried out first and then crushing is carried out, or crushing is carried out first and then drying is carried out, the specific mode of drying and crushing is not particularly limited, and the drying can be the existing drying mode, such as air drying, vacuum drying or infrared drying. The comminution may be achieved by existing comminution processes, such as mechanical milling or shear comminution.
In a fourth aspect, the present invention provides the use of a dried maca product according to the third aspect in any one or at least two of the fields of maca tablets, maca powder, maca tabletted sweets, maca extracts, maca drinks, anti-fatigue drugs, anti-depressant drugs, sexual function promoters or health products.
In order to achieve the purpose, the invention adopts the following technical scheme:
compared with the prior art, the invention at least has the following beneficial effects:
compared with the raw material of maca, the content of maca total amide obtained by subjecting the maca raw material to ultrasonic treatment can be increased by 2-10 times, and is more than 200mg/kg, so that the maca total amide reaches the secondary quality specified in local food safety standard maca dried product in Yunnan province, the treatment period is short, 1 day is needed at most, natural airing in the prior art needs 30-90 days, a high-temperature drying method is not favorable for maca amide generation, and the total amide content cannot reach the secondary standard. In addition, the invention can also promote the degradation of glucosinolate in the maca, and the content of the glucosinolate in the processed maca is less than 0.65 wt%, thereby improving the spicy taste of the maca. The method disclosed by the invention reduces the production cost and provides favorable technical support for the industrial production of the high-activity maca.
Drawings
Fig. 1 is a schematic view of the maca processing flow of the present invention.
The present invention is described in further detail below. The following examples are merely illustrative of the present invention and do not represent or limit the scope of the claims, which are defined by the claims.
Detailed Description
The technical scheme of the invention is further explained by the specific implementation mode in combination with the attached drawings.
To better illustrate the present invention and facilitate the understanding of the technical solutions thereof, exemplary but non-limiting examples of the present invention are as follows, and it should be understood by those skilled in the art that the examples are only for the aid of understanding of the present invention and should not be construed as specifically limiting the present invention.
The total amide content in the examples of the present invention refers to the total content of five amides, i.e., m-methoxy-benzyl-linolenamide represented by the structural formula (1), benzyl-linolenamide represented by the structural formula (2), m-methoxy-benzyl-linoleamide represented by the structural formula (3), benzyl-linoleamide represented by the structural formula (4), and benzyl-hexadecanoamide represented by the structural formula (5).
Figure BDA0001209230740000081
Figure BDA0001209230740000091
Example 1
Cleaning and washing fresh maca root tuber after harvesting to remove mud and slicing, and applying 10W/cm at 0 DEG C2Naturally drying for 60 days after ultrasonic treatment for 0.5h, and sealing and storing for 30 days. Obtaining a maca product with the total amide content of 380 mg/kg.
Example 2
Pulverizing fresh Lepidium meyenii Walp root tuber with water content of about 30 wt%, and applying 1W/cm at 60 deg.C2Sonicate for 24h, oven dry at 60 ℃ for 2 days, and store for 30 days. Obtaining a maca product with the amide content of 200 mg/kg.
Example 3
Cleaning and washing fresh maca after harvesting, removing mud, cutting into pieces, and keeping the pieces at the temperature of 10 ℃ for 5W/cm2Ultrasonic treating for 4 hr, freezing at-80 deg.C for 0.5 hr, thawing for 5 hr while performing ultrasonic treatment at 5W/cm2And (3) performing ultrasonic treatment, repeating the ultrasonic-freeze thawing cycle pretreatment for 20 times, naturally drying and storing for 90 days to obtain a maca product with the amide content of 1502 mg/kg.
Example 4
Crushing the naturally air-dried maca after harvesting, rehydrating the maca to the water content of about 60 wt%, using tap water as a rehydration agent, and carrying out 10W/cm at the temperature of 60 DEG C2After the ultrasonic treatment is carried out for 24 hours, the ultrasonic-rehydration treatment is repeated for 1 time, and the maca product with the amide content of 525mg/kg is obtained after the maca product is stored for 60 days after being dried in vacuum at the temperature of 60 ℃ for 1 day.
Example 5
Cleaning and mud-removing fresh maca after harvesting, crushing, and applying 100W/cm at 30 DEG C2Ultrasonic treatment for 2h, spraying NaHCO3And (3) treating the sample at-20 ℃ for 1h until the water content of the sample is about 50 wt%, performing ultrasonic-rehydration-freeze thawing cycle treatment for 10 times, drying in the dark for 10 days, further crushing, and storing at normal temperature for 60 days to obtain a maca product with the amide content of 1886 mg/kg.
Comparative example 1
The collected fresh maca is washed, deslimed and crushed, dried in the dark for 10 days, further crushed and stored at normal temperature for 60 days, and the obtained maca product with the amide content of 234mg/kg is far lower than that of the maca product in example 5.
Comparative example 2
The collected fresh maca is washed, deslimed and crushed, and is dried in a high-temperature drying room at 60 ℃ for 2 days to obtain the maca product with the amide content of 39mg/kg, which is far lower than that in example 5.
Comparative example 3
The harvested fresh maca is washed, deslimed and crushed, and then placed in a freeze dryer for 7 days, and the obtained maca product with the amide content of 137mg/kg is far lower than that of example 5.
Table 1 shows the glucosinolate content of the maca products obtained in examples 1 to 5 and comparative examples 1 to 3.
TABLE 1
Figure BDA0001209230740000101
60 SPF grade healthy adult Kunming male mice were randomly divided into 4 groups, negative control, positive control, general maca hydroalcoholic extract and maca hydroalcoholic extract of example 5. Wherein the negative control is the physiological saline for intragastric administration, and the positive control is the compound agent of the Tongrentang maca epimedium. Except for the negative control group, the gavage dose of other groups is 385mg/kg body weight, the gavage volume is 0.2mL/10g body weight/day, and the gavage is continuously carried out for 30 days. After 30min of the last gastric lavage, the mice are placed in a swimming box for heavy swimming, the water depth is 30cm, the water temperature is 25 +/-0.5 ℃, and 5 percent of weight of lead skin is loaded at the root parts of the rat tails. The time from the start of swimming to death of the mouse was recorded as the mouse weight-bearing swimming time. The death judgment criteria were: the mouse sinks to the bottom of the swimming tank and stops breathing. Table 2 shows the weight swimming time of each group of mice. The results show that the hydroalcoholic maca extract obtained in example 5 can significantly improve the anti-fatigue effect of mice.
TABLE 2
Figure BDA0001209230740000111
Clinical efficacy observations of the maca product of example 5 and comparative example 1 on patients with sexual dysfunction
A preliminary clinical trial was performed on 60 sexual dysfunctional and volunteer subjects to examine the clinical effects of synthetic macamides. The average age of the subjects was 32. + -. 5.1 years, and the duration of the disease was 8.5 months. Volunteers were randomly divided into three groups of 20 persons each, group a (administered with the maca powder obtained in chemical example 5), group B (administered with the maca powder of comparative example 1), and group C (administered with the kidney qi-invigorating pill of jin Kui, 20 granules (4g) per time, 2 times a day), each orally administered for 1 month. Before and after the test subject takes the medicine, the degree of ED is evaluated according to the international erectile function index rating table-5 (IIEF-5) and respectively fills a sexual function inquiry table, the test subject is randomly divided into 3 groups of 20 cases, and the grading degree of the degree of illness of the three groups has no significant difference (P is more than 0.05). The observation of the therapeutic effect is shown in Table 3.
TABLE 3
Figure BDA0001209230740000112
Figure BDA0001209230740000121
Note: the International erectile dysfunction score Table-5 (IIEF-5) refers to diagnosis and treatment of Liyahoo, Van. Dong. sexual dysfunction [ M ]. Jinan: Shandong scientific Press, 2002.87.
The total effective rate of the experimental group A is 80%, the total effective rate of the experimental group B is 55%, the total effective rate of the control group C is 95%, the comparison of the total effective rates of the three groups shows that the difference has significance (P is less than 0.05), and the experimental group A is superior to the group B.
The applicant declares that the present invention illustrates the detailed structural features of the present invention through the above embodiments, but the present invention is not limited to the above detailed structural features, that is, it does not mean that the present invention must be implemented depending on the above detailed structural features. It should be understood by those skilled in the art that any modifications of the present invention, equivalent substitutions of selected components of the present invention, additions of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
The preferred embodiments of the present invention have been described in detail, however, the present invention is not limited to the specific details of the above embodiments, and various simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications are within the protective scope of the present invention.
It should be noted that the various technical features described in the above embodiments can be combined in any suitable manner without contradiction, and the invention is not described in any way for the possible combinations in order to avoid unnecessary repetition.
In addition, any combination of the various embodiments of the present invention is also possible, and the same should be considered as the disclosure of the present invention as long as it does not depart from the spirit of the present invention.

Claims (23)

1. A method for increasing the amide content in maca is characterized by comprising the following steps: directly subjecting a maca raw material to ultrasonic treatment and assisting with freezing-thawing treatment, wherein the temperature of the maca raw material in the freezing process in the freezing-thawing treatment is-80-0 ℃, and the water content of the maca raw material is more than or equal to 10 wt%;
the ultrasonic intensity of the ultrasonic treatment is 1-200W/cm2The ultrasonic treatment time is 0.1-24 h, and the treatment temperature is 20-60 ℃;
the maca raw material is subjected to ultrasonic treatment and is supplemented with freezing-melting treatment: freezing-melting the raw maca material for one time or at least two times, and carrying out ultrasonic treatment on the raw maca material in the melting process;
or the like, or, alternatively,
and after the maca raw material is subjected to ultrasonic treatment, freezing-melting treatment is carried out once or at least twice, and the maca raw material is subjected to ultrasonic treatment in the melting process.
2. The method of claim 1, wherein the water content of the maca raw material is 10 to 90% by weight.
3. The method of claim 2, wherein the water content of the maca raw material is 20 to 80% by weight.
4. The method of claim 1, wherein the raw maca material comprises fresh maca root tubers and/or dried maca root tubers that have been pre-treated for rehydration.
5. The method of claim 4, wherein the pre-rehydration treatment specifically comprises: and spraying a water-restoring agent on the dried maca root tubers to enable the water content of the maca root tubers to be 10-90 wt%.
6. The method of claim 5, wherein the rehydration agent comprises water and/or NaHCO3An aqueous solution.
7. The method according to claim 5, wherein the pH of the rehydration agent is from 5 to 10.
8. The method according to claim 7, wherein the pH of the rehydration agent is from 5 to 8.
9. The method of claim 1, wherein the sonication has an ultrasonic intensity of 2 to 100W/cm2The ultrasonic treatment time is 2-8 h, and the treatment temperature is 20-40 ℃.
10. The method of claim 9, wherein the sonication has an ultrasonic intensity of 15W/cm2The ultrasonic treatment time is 5h, and the treatment temperature is 35 ℃.
11. The method according to claim 1, wherein the maca raw material is subjected to ultrasonic treatment and is supplemented with ultrasonic intensity in freezing-thawing treatment of 2-100W/cm2。
12. The method according to claim 1, wherein the temperature of the raw maca material during freezing in the freezing-thawing process is-20 to 0 ℃.
13. The method according to claim 1, wherein the freezing time in the freeze-thaw treatment is 0.5 to 24 hours.
14. The method according to claim 13, wherein the freezing time in the freeze-thaw treatment is 0.5 to 2 hours.
15. The method according to claim 1, wherein the temperature of the raw maca material during the thawing process in the freeze-thaw treatment is 20-40 ℃.
16. The method according to claim 1, wherein the freeze-thaw treatment has a thawing time of 0.5 to 24 hours.
17. The method according to claim 1, wherein the freeze-thaw treatment has a thawing time of 2 to 8 hours.
18. The method according to claim 1, wherein the number of freeze-thaw treatments is 1 to 20.
19. The method of claim 18, wherein the number of freeze-thaw treatments is 4 to 10.
20. A maca material produced by the method of any one of claims 1 to 19, having an amide content of 200mg/kg or greater.
21. A dry product of maca, prepared by drying and/or grinding the raw material of maca according to claim 20.
22. Use of a dry product of maca according to claim 21, in any one or at least two of the fields of maca tablets, maca powder, maca tabletted sweets or maca drinks.
23. Use of a dried maca product according to claim 21, in the preparation of either or both of an anti-fatigue medicament and a sexual function promoting agent.
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