Nutritive Value And Functional Characteristic Of Wild Lycium Ruthenicum And The Development Of Its Whey Beverage

The optimum extraction condition of anthocyanin from wild lycium ruthenicum was investigated by single factor experiments and response surface methodology.Alcohol concentration,extraction temperature,extraction time and material liquid ratio were selected for independent variable and the extraction content of anthocyanin was response value.Analysis the anthocyanin content,nutritional component and antioxidant activity of anthocyanin extraction of lycium ruthenicum from different areas.The lycium ruthenicum whey beverage was developed using one excellent strains of wild lycium ruthenicum and whey as the material.The main research results were as follow:The optimum conditions for anthocyanin extraction were obtained as follows:alcohol concentration was 79%,extraction temperature was 37 ℃ extraction time was 68 min and material liquid ratio was 1:21(g/mL).Under these conditions,the anthocyanin content of wild lycium ruthenicum from 18 different region was measured.Great variation in anthocyanin content of wild lycium ruthenicum was found among different region.The sample from Ejin Banner Inner Mongolia had the highest anthocyanin contents(2.71%).Secondly for the sample from Alatengaobao Inner Mongolia,which anthocyanin contents were 2.57%.The nutritional component of wild lycium ruthenicum from different region was measured.The contents of carbohydrate,protein,fat and ash of the wild lycium ruthenicum were 69.55%～77.14%,10.76%～14.72%,3.90%～6.89%and 6.63%～10.99%,respectively.The lycizium rulhenicum contained 17 kinds of amino acids.The total amino acid and unsaturated fatty acid were 7.459%～10.514%and 73.00%～85.29%,respectively.The highest ratio of unsaturated fatty acid to total fatty acid were 85.29%in lycium ruthenicum from Alatengaobao Inner Mongolia.The average content of anthocyanin,polysaccharides and polyphenol were 2.37%,5.22%and 3.94%,respectively.The DPPH· and OH· scavenging activity of anthocyanin extracting solution were both highest of the lycium ruthenicum from Alatengaobao Inner Mongolia.The reducing power of anthocyanin extracting solution was 2.94 of the lycium ruthenicum from Sumber Mongolia.Therefore,the lycium ruthenicum,in different regions,were the nutritious food and differences.The best formulation of beverage was based on the follow formulation:whey 28%,extracting solution of lycium ruthenicum 9%,sugar 11%,citric acid 0.94%,sodium ascorbate 0.55%.The lycium ruthenicum whey beverage had best quality under this formulation.