Research On Maillard Reaction During The Cooked Process Of Lycium Barbarum.L

Lycium barbarum L.is an important resources of medicinal plant,the fruit of Lycium barbarum L.is precious traditional Chinese medicinal materials and good invigorant.Lycium barbarum L.is rich in nutrients and contains a variety of nutrients.In order to explore cooked process of Lycium barbarum L.,physiological properties and application value of cooked Lycium barbarum L.This experiment was conducted to study the changes of reaction parameters in the ripening process and the main active substances,and the antioxidant capacity,antibacterial activity and the change of volatile components of cooked Lycium barbarum L.The results of the study were as follows.1.In the ripening process of Lycium barbarum L.,the color deepened,value of chromatism increased,the saturation decreased,and the color of Lycium barbarum L.changed from orange to brown.Intermediate products of Maillard reaction and melanoidin of Lycium barbarum L.increased rapidly and then slowed down.With the prolonging of processing time,moisture content and pH of Lycium barbarum L.value decreased.2.The content of Lycium barbarum polysaccharide with the prolonging of processing time decreased from the initial 23.75 mg/g to 6.01 mg/g.The total phenolic content and flavonoid content of Lycium barbarum L.increased with the extension of treatment time,from 10.34 mgGAE/g and 1.88 mgRE/g eventually rose to 22.94 mgGAE/g and 8.10 mgRE/g,which were 2.2 times and 4.3 times as that of the initial stage.3.The release amount of polyphenols in two kinds of cooked Lycium barbarum L.and ordinary Lycium barbarum L.increased rapidly and tended to be stable in the peptic digestion phase.The maximum amount of release are 14.58,9.75 mgGAE/gDW.In the simulated intestinal digestion stage,the polyphenols release of two decreased to 11.46 and 7.6 mgGAE/gDW,respectively.The maximum amount of flavonoids release in peptic digestion of 3h was 2.13 and 0.63 mgRE/gDW respectively,and decreased at the stage of simulated intestinal digestion,which was 1.19 and 0.22 mgRE/gDW at 3h.The maximum release amount of reducing sugar was on the rise and 0.257 and 0.508 mg/ml respectively at 3h of intestinal digestion.4.The antioxidant activity of Lycium barbarum L.was enhanced with the increase of mass concentration.When the concentration of extraction is 1.2mg/ml,the rate of scavenging effect against DPPH·,·OH and O2·-were 33.01%,73.81%and 15.31%,respectively,which were 1.6 times,1.4 times and 1.3 times higher than that of ordinary Lycium barbarum L.5.The Maillard reaction products of Lycium barbarum L.contain active substances with antibacterial effect.The inhibition effect of each test strain were Salmonella>Staphylococcus aureus>Botrytis cinerea>E.coli>Alternaria>Bacillus subtilis.Within a certain range,bacteriostasis of MRPs of Lycium barbarum L.increased with the increase of alcohol extract concentration.6.There are 81 kinds of volatile compounds in cooked Lycium barbarum L.,esters,aldehydes,ketones and alcohols were more,and furans,acids,phenols and hydrocarbons were less.Compared with ordinary Lycium barbarum L,The types and relative contents of ketones,esters,alcohols and other compounds in the cooked Lycium barbarum L.have changed.These three substances are 3-methyl-Butanal,furfural,2-methyl-Butanal,which are the common flavor substances in processing drugs that endow cooked Lycium barbarum L.with a unique medicinal aroma.