目的 通过多类型功效物质的分析比较，为优化建立适宜的枸杞子干燥加工方法提供科学依据。方法 采用不同温度烘干、红外干燥、微波干燥、真空冷冻干燥等干燥技术对枸杞子鲜果进行干燥加工，分别采用紫外分光光度法测定总酚、总黄酮、中性多糖、酸性多糖及总色素含量，HPLC法测定玉米黄素、隐黄素、胡萝卜素、玉米黄素双棕榈酸酯含量，HPLC-ELSD法测定4种单寡糖（果糖、葡萄糖、麦芽糖、蔗糖）及甜菜碱含量，UPLC-TQ/MS法测定36种核苷类及游离氨基酸类成分的组成及含量，并分析不同干燥方法对枸杞子各功效成分含量的影响。以上述多类型功效成分为评价指标，利用TOPSIS法进行综合分析评价，以客观反映经不同干燥加工方法所得枸杞子药材的品质。结果 不同干燥方式处理后的枸杞子各种功效成分含量差异较大，其中总多糖、总酚、总黄酮、总色素、甜菜碱、总单寡糖质量分数分别为29.29～47.48、9.61～20.69、4.84～9.59、4.90～7.07、14.53～18.92、641.05～780.56 mg/g。脱蜡处理对枸杞子的影响研究结果显示，以未经脱蜡的枸杞子品质更佳；干燥温度对枸杞子中多糖、总酚、总黄酮、核苷类及氨基酸类组分含量影响较大，综合评价分析结果显示，（40＋60）℃是热风干燥的最佳温度；核苷类和氨基酸类成分总量以真空冷冻干燥处理的枸杞子最高，脱蜡后40 ℃热风干燥核苷类总量最低，（40＋80）℃热风干燥氨基酸类成分总量最低。通过对9种不同现代干燥方式获得的枸杞子样品进行综合评价分析，发现真空冷冻干燥法为枸杞子最佳干燥方式，其次为微波干燥和（40＋60）℃热风干燥。结论 真空冷冻干燥法最大限度地保留了枸杞子所含有的多类型功效成分，为该药材最佳干燥方式，其次为微波干燥和（40＋60）℃热风干燥方法。研究结果为优化建立适宜的枸杞子干燥加工方法提供了科学依据。

Objective The aim of this paper was to clarify the influence of different drying methods on the quality of Gouqizi (Lycii Fructus) by analysis and comparison of multi-type functional substances of Lycii Fructus treated with different drying methods. Methods The fresh fruits of Lycium barbarum was dried with different methods including hot air at different temperatures, infrared drying, microwave drying and vacuum freeze drying. Total phenols, total flavonoids, neutral polysaccharides, acid polysaccharides and total pigments content were detected by UV spectrophotometry. HPLC was applied to determine the contents of zeaxanthine, kryptoxanthin, carotene. HPLC-ELSD was applied to determine the contents of four monooligosaccharides (fructose, glucose, maltose, sucrose) and betaine. The contents of 36 nucleotides and free amino acids were detected by UPLC-TQ/MS. TOPSIS method was adopted to analyze and evaluate the quality of Lycii Fructus with different drying methods based on the above multi-type functional components. Results The different functional components of Lycii Fructus were greatly varied with different drying methods. In general, total polysaccharides, total phenols, total flavonoids, total pigments, betaine, total monooligosaccharides were 29.2—47.48 9.61—20.69, 4.84—9.59, 4.90—7.07, 14.53—18.92 and 641.05—780.56 mg/g, respectively. The total polysaccharides and total phenols were significantly affected by dewaxing treatment, and the quality of Lycii Fructus without dewaxing was better based on the multi-type functional components analysis. The contents of total polysaccharides, total phenols, total flavonoids, nucleotides and amino acids were significantly affected by drying temperature. Meanwhile, the result showed that (40 + 60) ℃ was the best temperature of hot air drying for Lycii Fructus. Furthermore, the vacuum freeze-drying sample had the highest total nucleosides and amino acids contents. Dewaxing combined with 40 ℃ hot air drying obtained the lowest total nucleosides; However, the (40 + 80) ℃ hot air drying group obtained the lowest amino acids. According to the TOPSIS analysis results about the nine different drying methods for Lycii Fructus treatment, vacuum freeze-drying was the best, followed by microwave drying and (40 + 60) ℃ hot air drying. Conclusion Vacuum freeze-drying method was the best drying method for Lycii Fructus owing to it preserving the functional components, followed by microwave drying and (40 + 60) ℃ hot air drying. This experimental research provides a scientific basis for optimizing and establishing a suitable drying method for Lycii Fructus.

R286.2

国家自然科学基金项目(U21A20408);宁夏重点研发计划重点项目(2021BEF02009,2021BEF02010)