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.