近几年国内玛咖产业经历了过山车式发展，玛咖价格经历了暴涨与暴跌。在玛咖价格居高不下时，市售玛咖粉中添加劣质粉剂（玉米粉、萝卜粉和蔓菁粉等）的现象非常普遍。本试验运用台式能谱扫描电镜观察了玉米粉、萝卜粉、蔓菁粉和玛咖粉颗粒的微观形态，并对玛咖粉和蔓菁粉的元素组成进行了分析测试。结果表明：萝卜粉、玉米粉与玛咖粉形态差异明显，蔓菁粉与玛咖粉微观形态最相近，但表观也有区别，同样可以进行玛咖粉的真假鉴伪；由X射线能谱分析结果可知：若被测样品中N元素质量比接近43.75%±0.79%，O元素质量比接近29.92%±0.74%，可初步推定该样品为纯玛咖粉；否则被测样品为疑似掺蔓菁粉的假玛咖粉。同时运用电子鼻对掺有蔓菁粉的玛咖粉进行鉴别。结果表明：掺不同蔓菁比例的玛咖粉气味指纹图谱呈现一定的规律性，电子鼻能够有效鉴别掺蔓菁的玛咖粉，还可以大致确定掺假的比例区间；此外通过统计质量控制（statistical quality control, SQC）分析模型可以实现原料和产品的质量控制。

In recent years, Chinese Maca industry has been through a roller coaster development, along with the price skyrocketed and plummeted. When Maca held at high price, the phenomenon adding the inferior powder (corn flour, radish powder and turnip powder etc.) into commercial Maca powder was overwhelmingly universal. In the present study, the microstructures of corn flour, radish powder, turnip powder and Maca powder were investigated by desktop scanning electron microscopy (SEM), and elemental compositions of turnip and Maca powder were analyzed. The result illustrated that radish powder and corn flour were evidently different from the micro-morphology of Maca powder. Turnip powder was the closest to Maca powder, but there were still apparent

differences. By X-ray energy spectrum analysis, the result showed: if N and O element mass ratio were close to 43.75% ± 0.79% and 29.92% ± 0.74% respectively, the sample was considered pure Maca powder preliminarily; otherwise the measured was suspected to fake Maca powder .Meanwhile, electronic nose was used to detectedMaca powder adding different proportions turnip powder. It was suggested that the fingerprints of Maca powder with distinct degree adulteration appeared a certain regularity. Electronic nose not only could effectively identify the authenticity of Maca powder, but might also roughly determine the proportional range of adulteration. Additionally, quality control of raw materials and products could be attained by statistical quality control (SQC) analysis model.