文献类型：期刊文献

英文题名：Effects of different drying methods on the quality of Lycium barbarum: Focus on the carotenoids and polysaccharides

作者：Jian, Yinglin[1,2,3];Wang, Ningli[1,2];Han, Zhiming[4];Li, Yunchun[1,2];Huo, Ting[1,2];Gong, Yuan[5];Di, Duolong[1,2,3];Ma, Ling[4];Pei, Dong[1,2,3];Liu, Jianfei[1,2,3]

第一作者：Jian, Yinglin

通信作者：Pei, D[1];Liu, JF[1];Pei, D[2];Liu, JF[2];Ma, L[3]

机构：[1]Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Peoples R China;[2]Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Peoples R China;[3]Gansu Univ Tradit Chinese Med, Sch Pharm, Lanzhou 730000, Peoples R China;[4]Natl Wolfberry Prod Qual Inspect & Testing Ctr, Ningxia Hui Autonomous Reg Drug Inspection Inst, Yinchuan 750001, Peoples R China;[5]Lanzhou Univ Arts & Sci, Sch Chem Engn, Lanzhou 730000, Gansu, Peoples R China

第一机构：Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Peoples R China

通信机构：[1]corresponding author), Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Peoples R China;[2]corresponding author), Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Peoples R China;[3]corresponding author), Natl Wolfberry Prod Qual Inspect & Testing Ctr, Ningxia Hui Autonomous Reg Drug Inspection Inst, Yinchuan 750001, Peoples R China.

年份：2025

卷号：31

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20253819181672);Scopus(收录号：2-s2.0-105016002993);WOS:【SCI-EXPANDED(收录号:WOS:001583845100003)】；

基金：This work was financially supported by the Central Government Guidance Funds for Local Scientific and Technological Development China (23ZYQJ0307) , Gansu Science Fund for Basic Creative Research Group (25JRRA469) , HOME Program of Gansu Province (GSHZJH 12-2025-02) ; the Science and Technology program of Gansu Province (24JRRA1, 22YF7NF211) , Lanzhou youth science and technology talent project (2023-QN-89) , the Ningxia Science and Technology Plan Project (2024BBF02008, 2023AAC03397) , Innovation and Entrepreneurship Program of Gansu University of Chinese Medicine (2023) . The authors also are grateful to anonymous reviewers for their comments and peer-review.

语种：英文

外文关键词：Wolfberry; Drying technology; Zeaxanthin dipalmitate; Carbohydrates

摘要：Drying plays a significant role in determining the quality and bioactivity of wolfberries. This study compared four drying methods-natural drying (ND), hot air drying (HAD), vacuum freeze-drying (FD), and vacuum microwave combined with vacuum pulsation drying (VMD)-focusing on their effects on the appearance and bioactive content of wolfberries, particularly carotenoids and polysaccharides. Wolfberries dried using FD and VMD appeared plumper, smoother, and more brightly colored. Notably, VMD-treated samples (LB-V) retained the highest total carotenoid content (6.42 mg/g), including zeaxanthin (3.41 mu g/g), beta-carotene (52.05 mu g/g), and zeaxanthin dipalmitate (139.72 mu g/g). Polysaccharides (LBPs-V) extracted from LB-V displayed a lower molecular weight (3.51 x 104 Da), a higher arabinose content (51.66 %), and reduced aggregation. Moreover, LBPs-V significantly decreased ALT and AST levels (by up to 67.53 % and 60.84 %), alleviated oxidative damage by reducing ROS, MDA, and NO levels (up to 84.28 %), and increased GSH (up to 77.51 %), thereby providing protective effects against ethanol-and APAP-induced liver injury. These findings highlight the significant role of drying techniques in preserving the bioactivity of wolfberries and provide valuable insights for optimizing their processing in functional food applications.