The Influence Of Origins And Drying Process On Volatile Substances And Carotenoids Of Wolfberry

The volatile compounds of Lycium barbarum L. in eight areas(Xinjiang,Gansu, Nanliang, Zhongning,Huinong,Neimeng,Guyuan,Qinghai) was determined with SPME-GC-MS and analyzed with principal component analysis.The changes of volatile compounds of Lycium barbarum L. was determined during drying process.The content changes of total carotenoids,β-carotene, zeaxanthin and zeaxanthin dipalmitate was determined and compared during drying process using spectrophotometry and HPLC. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. in eight areas was determined and cluster analysis was used.The results showed as below.A total of 133 volatile compounds were detected in samples of these 8 different origins, including alcohols, esters, aldehydes, acids, ketones, ethers, alkane, phenols, amines, and other classes. Nine volatile compounds were common to these Lycium barbarum L.,which included 1-methyl heptyl alcohol, dimethyl phthalate, diethyl phthalate, dihydro kiwifruit lactone, hexanal, laurel aldehyde, citral beta ring, beta-ionone, beta-ionone epoxide. The PCA results showed that 1-methyl heptanol, hexanal, beta-ionone, dihydro kiwifruit lactone and ethyl phthalate and beta ring citral were the main volatile compounds, which are mainly responsible for the overall flavor of Lycium barbarum L.The species and content volatile compounds of Lycium barbarum L. changed during drying process. There were 29 kinds of volatile compounds were determined in Lycium barbarum L. fruit, including 2 kinds of alcohols,9 kinds of esters,5 kinds of aldehydes,3 kinds of ketones,1 kind of ethers,7 kinds of alkane,2 kinds of other classes, and no acids was detected. There were 39 kinds of volatile compounds were determined in dried Lycium barbarum L., including 9 kinds of alcohols,9 kinds of esters,5 kinds of aldehydes,3 kinds of acids,4 kinds of ketones,3 kinds of alkane,2 kinds of other classes, and no ethers was detected. The number of species of volatile flavor compounds increased gradually as the growth of the drying time. Heating reached the flavor of Lycium barbarum L.. Carotenoids degraded during drying process in Lycium barbarum L. and the products were different in different origins.The content of total carotenoids in Lycium barbarum L. fuit was higher than dried one.The content of carotenoid monomer increased after drying, while the content of carotenoids esters decreased. The oxidation and degradation reaction affected content of carotenoid largerly during drying process, and the degradation reaction predominated. The content of carotenoids, zeaxanthin, β-carotene, zeaxanthin dipalmitate of Lycium barbarum L. dried fruit in Qinghai was highest in eight areas. The Lycium barbarum L. in eight areas was divided into two categories by cluster analysis:The Lycium barbarum L. in Zhongning, Guyuan, Qinghai was a category, the other was a category.