LIU Fenglan,WANG Jianyou,HAN Hongwei,et al.Different Treatment Methods on Functional Ingredients of ‘Hei Qi No.1’Lycium ruthenicm Murray[J].Northern Horticulture,2015,39(21):158-160.[doi:10.11937/bfyy.201521041]
不同处理方法对“黑杞1号”枸杞几种功能性成分的影响
- Title:
- Different Treatment Methods on Functional Ingredients of ‘Hei Qi No.1’Lycium ruthenicm Murray
- Keywords:
- ‘Hei Qi No.1’Lycium ruthenicum Murray; proanthocyanidins; total anthocyanins; total polyphenolsp; total flavonoids
- 文献标志码:
- A
- 摘要:
- 以黑果枸杞“黑杞1号”为试材，采用不处理、自然干燥、冷冻干燥3种处理方法，研究了“黑杞1号”主要功能性成分原花青素、总花色苷、总多酚、总黄酮含量的影响。结果表明：未经处理的“黑杞1号”鲜果的原花青素含量最高，不同的处理方法对各功能性成分含量差异显著。冷冻干燥处理的总花色苷、总多酚、总黄酮含量比自然干燥处理的含量高，冷冻干燥能够更有效的保存“黑杞1号”的功能性成分。
- 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’.
参考文献/References:
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备注/Memo
第一作者简介：刘凤兰(1974-)，女，硕士，助理研究员，现主要从事经济林果加工与贮藏等研究工作。E-mail：liu_fenglan@126.com.责任作者：王建友(1964-)，男，硕士，研究员，现主要从事果树良种选育与丰产栽培技术等研究工作。E-mail：almonds@126.com.基金项目：自治区公益性科研院所基本科研业务费专项资金资助项目（XMBM000001976）；中央财政林业科技推广资助项目；自治区公益性科研院所基本科研资助项目（XMBM000002922）。