Quality Analysis and Evaluation of Hang-Dried Lycium Barbarum in Qaidam Basin

doi:10.11924/j.issn.1000-6850.casb2024-0688

Abstract

Abstract:

The purpose of this study was to reduce the drying cost of the third crop of small-fruited lycium barbarum, explore new processing methods for the market lycium barbarum with poor appearance traits, and systematically determine the nutritional and functional components of hang-dried lycium barbarum. The appearance traits, basic nutrients and active ingredients of the main varieties of Qaidam Basin lycium barbarum in the Nomuhong planting area were determined, and mineral elements content was determined by inductively coupled plasma technology, and the quality evaluation model of Qaidam Basin lycium barbarum was constructed by principal component analysis. The results showed that the 100-fruit length of 'Ningqi No.1' was 164.2 cm, the 100-fruit width of 'Ningqi No.1' was 65.7 cm, and the 100-furit weight of 'Ningqi No.1' was 23.6 g. The 100- furit length of 'Ningqi No.7' was 163.3 cm, the 100- furit width of 'Ningqi No.7' was 73.3 cm, and the 100- furit weight of 'Ningqi No.7' was 26.0 g. The moisture content was 12.10%, ash content was 4.74%, protein content was 12.25%, crude fat content was 2.75%, and carbohydrate content was 68.16%. For 'Ningqi No.1', the crude polysaccharide content was 341 mg/g, the total phenol content was 2.76 mg/g, the flavonoid content was 4.34 mg/g, the vitamin C content was 40.35 mg/100g, the carotenoid content was 0.03 mg/g, and the betaine content was 0.53%; for 'Ningqi No.7', the crude polysaccharide content was 412 mg/g, the total phenol content was 3.10 mg/g, the flavonoid content was 4.58 mg/g, the vitamin C content was 43.44 mg/100g, the carotenoid content was 0.04 mg/g, and the betaine content was 0.50%. The minerals with large differences between 'Ningqi No.1' and 'Ningqi No.7' were Ca and Mg. Principal component analysis summarized 21 quality indicators into four principal component factors, and an evaluation model was established accordingly, and the comprehensive score of 'Ningqi No.7' sample was the highest (1.94).

Key words: hang-dried lycium barbarum, appearance traits, basic nutrients, active ingredients, mineral element content, quality analysis and evaluation

CLC Number:

S567.9

SHI Min, YANG Wenjun, XIAO Ming. Quality Analysis and Evaluation of Hang-Dried Lycium Barbarum in Qaidam Basin[J]. Chinese Agricultural Science Bulletin, 2026, 42(15): 211-218.

Figures/Tables 8

References 25

[1]	ZHAO J, LI H, XI W, et al. Changes in sugars and organic acids in wolfberry (Lycium barbarum L.) fruit during development and maturation[J]. Food chemistry, 2015, 173:718-724. doi: 10.1016/j.foodchem.2014.10.082 URL
[2]	WANG Y, LIANG X, GUO S, et al. Evaluation of nutrients and related environmental factors for wolfberry (Lycium barbarum) fruits grown in the different areas of China[J]. Biochemical systematics and ecology, 2019, 86:103916. doi: 10.1016/j.bse.2019.103916 URL
[3]	BERTOLDI D, COSSIGNANI L, BLASI F, et al. Characterisation and geographical traceability of Italian goji berries[J]. Food chemistry, 2018, 275:585-593. doi: 10.1016/j.foodchem.2018.09.098 URL
[4]	COSSIGNANI L, BLASI F, SIMONETTI M S, et al. Fatty acids and phytosterols to discriminate geographic origin of Lycium barbarum berry[J]. Food analytical methods, 2018, 11(4):1180-1188. doi: 10.1007/s12161-017-1098-5 URL
[5]	杨文君, 肖明, 吕新, 等. 不同采摘期对柴达木枸杞外观性状及活性成分影响[J]. 农产品加工(学刊), 2014(15):50-52.
[6]	叶英, 索有瑞, 韩丽娟, 等. 柴达木枸杞研究开发现状及产业前景分析[J]. 食品工业, 2014, 35(2):210-213.
[7]	马鹏生, 朱溶月, 白长财, 等. 宁夏枸杞植物资源及产业发展调查[J]. 中成药, 2021, 43(11):3245-3248.
[8]	王兆凯, 任广跃, 段续, 等. 预处理与干燥方式对枸杞干燥特性及品质影响的研究进展[J]. 食品与发酵工业, 2023, 49(19):367-375. doi: 10.13995/j.cnki.11-1802/ts.033075
[9]	胡凤巧. 几种枸杞干燥方法的综述[J]. 黑龙江农业科学, 2018(8):135-139.
[10]	刘瑜, 冉国伟, 郭雪霞, 等. 中国宁夏中宁县枸杞鲜果干燥产业发展SWOT分析和对策建议[J]. 世界农业, 2016(11):230-233.
[11]	ONWUDE D I, HASHIM N, CHEN G. Recent advances of novel thermal combined hot air drying of agricultural crops[J]. Trends in food science & technology, 2016, 57:132-145.
[12]	ZHANG M, CHEN H, MUJUMDAR A S, et al. Recent developments in high-quality drying with energy-saving characteristic for fresh foods[J]. Drying technology, 2015, 33(13-16):1590-1600. doi: 10.1080/07373937.2015.1012267 URL
[13]	李强, 唐虎利. 枸杞子冷冻干燥和热风干燥的品质比较[J]. 安徽农业科学, 2010, 38(26):14779-14780.
[14]	高以丹, 胡娜, 王洪伦. 基于GC-IMS比较不同干燥方式对柴达木枸杞中挥发性物质的影响[J]. 天然产物研究与开发, 2022, 34(12):1989-1998.
[15]	吴励萍, 卢有媛, 李海洋, 等. 不同干燥方法对枸杞子药材多类型功效成分的影响及其分析评价[J]. 中草药, 2022, 53(7):2125-2136.
[16]	艾百拉·热合曼, 王璇, 赵亮, 等. 干燥方法对枸杞营养和功能成分的影响[J]. 食品科学, 2017, 38(9):138-142. doi: 10.7506/spkx1002-6630-201709022
[17]	李朋亮, 廖若宇, 王旭, 等. 不同干燥方式和除蜡剂对枸杞总黄酮的影响[J]. 食品科技, 2014, 39(5):79-83.
[18]	宋慧慧, 陈芹芹, 毕金峰, 等. 干燥方式及碱液处理对鲜枸杞干燥特性和品质的影响[J]. 食品科学, 2018, 39(15):197-206. doi: 10.7506/spkx1002-6630-201815029
[19]	王亚盟, 郭家平, 刘洁, 等. 不同产地黑果枸杞中主要矿质元素含量比较及主成分分析[J]. 食品工业科技, 2021, 42(11):233-239.
[20]	肖新生, 周文君, 奉美桃, 等. 基于主成分分析的不同干燥方式对江永香姜营养品质和抗氧化活性的影响[J]. 食品工业科技, 2024, 45(23):310-321.
[21]	艾世凤, 杨月春, 潘明珠, 等. 枸杞多糖药理作用机制研究进展[J]. 特种经济动植物, 2024, 27(9):116-118.
[22]	王庆惠, 罗燕, 杨莉玲, 等. 不同干燥条件对枸杞热风干燥特性和品质的影响[J]. 食品工业科技, 2025(8):1-13.
[23]	李晨, 张得芳, 樊光辉, 等. 柴达木地区枸杞主栽品种果实综合评价[J]. 青海大学学报, 2018, 36(5):7-14.
[24]	马茜, 张渌淘, 禄璐, 等. 宁夏枸杞酚类及其衍生物的研究与应用进展[J]. 食品科学, 2024, 45(17):316-325. doi: 10.7506/spkx1002-6630-20231215-129
[25]	任贵平, 王晓雨, 程竹林, 等. 基于变异系数法对不同温度干燥枸杞品质的评价[J]. 现代食品科技, 2022, 38(12):264-271.

步骤	目标温度/℃	保持时间/min	状态
1	120	30	密闭、静置、消解
2	150	90	密闭、每30 min震荡15 s
3	150	40	开盖、静置、赶酸

步骤	目标温度/℃	保持时间/min	状态
1	120	30	密闭、静置、消解
2	150	90	密闭、每30 min震荡15 s
3	150	40	开盖、静置、赶酸

品种	样品编号	百粒长/cm	百粒宽/cm	百粒重/g
宁杞1号	D1-1	165.00	64.00	22.74
	D1-2	160.00	65.00	20.80
	D1-3	167.60	68.00	27.28
	均值	164.2	65.7	23.6
宁杞7号	D7-1	160.00	72.00	24.74
	D7-2	164.00	72.00	26.00
	D7-3	166.00	76.00	27.28
	均值	163.3	73.3	26.0

品种	样品编号	百粒长/cm	百粒宽/cm	百粒重/g
宁杞1号	D1-1	165.00	64.00	22.74
	D1-2	160.00	65.00	20.80
	D1-3	167.60	68.00	27.28
	均值	164.2	65.7	23.6
宁杞7号	D7-1	160.00	72.00	24.74
	D7-2	164.00	72.00	26.00
	D7-3	166.00	76.00	27.28
	均值	163.3	73.3	26.0

品种	样品编号	水分/%	灰分/%	脂肪/%	蛋白质/%	碳水化合物/%
宁杞1号	D1-1	12.00	4.43	2.04	12.04	69.49
	D1-2	12.58	4.23	2.59	12.07	68.54
	D1-3	12.64	4.07	2.39	12.24	68.66
宁杞7号	D7-1	11.42	5.06	3.24	12.54	67.74
	D7-2	11.72	5.27	2.54	12.24	68.23
	D7-3	12.26	5.40	3.69	12.38	66.28
2品种均值		12.10	4.74	2.75	12.25	68.16