枸杞果脯主要制备过程对其主要活性成分的影响

Preparation of Preserved Fruit of Lycium barbarum L. and the Influence on Its Active Ingredient

采用单因素和正交试验研究枸杞果脯的制备过程及其制备过程及其对果脯的感官、有效成分的影响。结果表明,综合考虑枸杞果脯的感官评价及活性成分保留量,以3%氯化钠溶液护色(室温下2 h),以0.4%δ-葡萄糖酸内酯溶液硬化(室温下硬化4 h),糖浓度50%时以功率450 W,温度35℃,超声波渗糖33 min,并干燥,此时制得的枸杞果脯品质最佳。

The experiment adopts single factor and orthogonal test to study matrimony vine bone＇s preparation procedure and the influence to bone＇s sensuous and effective constituent. The results showed that under 3% NaC1 concentration and indoor temperature, protecting color for 2 h; 0.4% fi-glucolactone and indoor temperature, stiffening for 4 h. When sugar concentration was 50%, infusing sugar for 33 min under 35 ℃, ultrasonic waves was 450 W and drying by air dry oven, the manufactured matrimony vine bone contained the highest effective constituent and the best taste sense.