文献类型：期刊文献

英文题名：Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods

作者：Lu, Youyuan[1,2];Kong, Xiangfeng[1];Zhang, Juanhong[1];Guo, Chao[3];Qu, Zhuo[1];Jin, Ling[4,5];Wang, Hanqing[1,2,6]

第一作者：Lu, Youyuan

通信作者：Qu, Z[1];Wang, HQ[1];Wang, HQ[2];Jin, L[3];Jin, L[4];Wang, HQ[5]

机构：[1]Ningxia Med Univ, Coll Pharm, Yinchuan, Ningxia, Peoples R China;[2]Ningxia Med Univ, Ningxia Engn & Technol Res Ctr Modernizat Reg Cha, Yinchuan, Ningxia, Peoples R China;[3]Ningxia Super Kernel Hlth Management Technol Co L, Yinchuan, Ningxia, Peoples R China;[4]Gansu Univ Chinese Med, Sch Pharm, Lanzhou, Peoples R China;[5]Northwest Collaborat Innovat Ctr Tradit Chinese M, Lanzhou, Peoples R China;[6]Ningxia Med Univ, Key Lab Hui Ethn Med Modernizat, Minist Educ, Yinchuan, Ningxia, Peoples R China

第一机构：Ningxia Med Univ, Coll Pharm, Yinchuan, Ningxia, Peoples R China

通信机构：[1]corresponding author), Ningxia Med Univ, Coll Pharm, Yinchuan, Ningxia, Peoples R China;[2]corresponding author), Ningxia Med Univ, Ningxia Engn & Technol Res Ctr Modernizat Reg Cha, Yinchuan, Ningxia, Peoples R China;[3]corresponding author), Gansu Univ Chinese Med, Sch Pharm, Lanzhou, Peoples R China;[4]corresponding author), Northwest Collaborat Innovat Ctr Tradit Chinese M, Lanzhou, Peoples R China;[5]corresponding author), Ningxia Med Univ, Key Lab Hui Ethn Med Modernizat, Minist Educ, Yinchuan, Ningxia, Peoples R China.|[10735]甘肃中医药大学;

年份：2021

卷号：8

外文期刊名：FRONTIERS IN NUTRITION

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000709754100001)】；

基金：This study was supported by Research Project about Annual Medical Advantage Subject Group Construction in 2018 (XY201816), Special Talent Start-up Project (XT2020023), key research and development projects of Ningxia (2021BEG02040), Natural Science Foundation of Ningxia (2018AAC02009), Dao-di Herbs Eco-planting and Safeguard Project [Chinese traditional medicine science and technology (2020) No. 153], and Opening Subject of Key Laboratory of Pharmaceutical Creation and Generic Drugs in Ningxia.

语种：英文

外文关键词：Lycium ruthenicum; drying methods; phytochemical content; antioxidant activity; appearance characteristic

摘要：The fruit of Lycium ruthenicum (LRF), known as black wolfberry, is a medicinal and edible fruit. The fresh LRF is perishable and has only about 3 days of shelf life. Drying could prolong the shelf life of LRF. However, it could imply physical changes and chemical modification. This study evaluated the effect of sun drying (SD), hot air drying (HD), and freeze drying (FD) on the appearance characteristics, moisture content, bioactive compounds, amino acid composition, and antioxidant activity of LRF. The results showed that LRF dried by FD was round, expansive, fragile, and maintained the largest amount of appearance traits among the three drying methods. Drying methods had a significant effect on phytochemical content and antioxidant activity of LRF (P < 0.05). Principal component analysis (PCA) showed that procyanidin content (PAC), asparagine (Asn), total phenolic content (TPC), total anthocyanin content (TAC), and moisture content were the main sources of the difference in LRF dried by different methods. The characteristic of LRF in FD was low moisture content, and high TPC, Asn, PAC, and TAC. Sun drying was opposite to FD. Hot air drying was high TPC and low TAC content. The quality of LRF was in the order of FD > HD > SD based on comprehensive evaluation of the phytochemical component content and antioxidant capacity. Additionally, the water temperature and soaking time had different antioxidant activity effect on LRF dried by different methods. These findings will provide useful information for production and utilization of LRF.