Different Treatment Methods on Functional Ingredients of ‘Hei Qi No.1’Lycium ruthenicm Murray(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Different Treatment Methods on Functional Ingredients of ‘Hei Qi No.1’Lycium ruthenicm Murray

Author(s):: LIU Fenglan; WANG Jianyou; HAN Hongwei; MAO Jinmei; WAGN Qin; LI Yong; (Institute of Economic Forestry,Xinjiang Academy of Forestry Science，Urumqi,Xinjiang 830000)

Keywords:: ‘Hei Qi No.1’Lycium ruthenicum Murray; proanthocyanidins; total anthocyanins; total polyphenolsp; total flavonoids

Abstract:: ‘Hei Qi No.1’ of Lycium ruthenicum Murray was treated with three kinds of methods (no treatment，natural drying，freeze drying），the effect of different treatments on the content of proanthocyanidins，total anthocyanins，total polyphenols，total flavonoids of ‘Hei Qi No.1’ were studied.The results showed that the highest concentrations of proanthocyanidins came from untreated fresh ‘Hei Qi No.1’，and the contents of each functional ingredients had significant differences in the different approach.The contents of total anthocyanins，total polyphenol，total flavonoid content from freeze-drying process were higher than contents of them from natural drying process，freeze-drying was more effectively saved the contents of each functional ingredients in ‘Hei Qi No.1’.

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Last Update: 2015-12-28