Abstract: Macamides are the main active constituents of Maca. To enrich the macamide monomer N-benzyl linolenamide in Maca, the effects of five single factors—fermentation temperature before extraction, as well as extraction solvent, time, temperature, and solid-to-liquid ratio—were investigated. The optimal process conditions were determined using orthogonal experimental analysis. The results showed that the best preparation process for Maca extract enriched with N-benzyl linolenamide was as follows: pretreatment by constant-temperature fermentation at 37 ℃ for 24 h before extraction, 95% food-grade ethanol as the extraction solvent, an extraction time of 24 h, an extraction temperature of 40 ℃, and a solid-to-liquid ratio of 1 kg∶10 L. Under these conditions, the content of N-benzyl linolenamide in the Maca extract reached 46.08%.