新疆枸杞子不同商品等级规格内涵研究

Research on the Connotation of Different Commodity Grades and Specifications of Lycium barbarum Fruit in Xinjiang

[目的]探究新疆枸杞子不同商品等级规格与质量的内在关系。[方法]首次应用现代科学技术,以多成分含量为指标,测定不同等级规格的枸杞子中总灰分、浸出物、枸杞多糖、甜菜碱、总糖、氨基酸、蛋白质、脂肪、二氧化硫残留量等指标含量,综合评价新疆枸杞子的不同等级间质量差异。[结果]新疆枸杞子总灰分、二氧化硫残留量均超出药典标准,且与其等级高低无相关性,浸出物、总糖含量与等级呈正相关,枸杞多糖、甜菜碱、氨基酸、蛋白质、脂肪含量与等级总体呈负相关。[结论]利用质量指标的方法评价枸杞子与传统分级具有一定的相关性,以外观形状结合内在质量指标来划分枸杞子商品等级的方法更科学、可靠。

[Objective]To explore the intrinsic relationship between different commodity grades and quality of Lycium barbarum fruit in Xinjiang.[Method]For the first time,combining modern science and technology,with multi-component as the indicator,the contents of total ash,extract,Lycium barbarum polysaccharide(LBP),betaine,total sugar,amino acids,protein,fat and sulfur dioxide residue in Lycium barbarum fruit of different commodity grades were determined,and the quality differences between different grades of Lycium barbarum fruit in Xinjiang were comprehensively evaluated.[Result]The contents of total ash and sulfur dioxide of Lycium barbarum fruit in Xinjiang exceeded the pharmacopeia standard and were not correlated with the grades.The contents of extract and the total sugar and the grades were positively correlated,and overall,the contents of LBP,betaine,amino acids,protein and fat were negatively correlated with the grades.[Conclusion]There is a certain correlation between using quality index to evaluate Lycium barbarum fruit and traditional grading,and the method of dividing Lycium barbarum fruit commodity grades by combination of appearance and shape combined with intrinsic quality index is more scientific and reliable.