| Objective:The processing specifications and quality standards of Chinese herbal pieces play an important role in the standardization process of traditional Chinese medicine.The waxy layer of Lycium barbarum L.was studied in this experiment,so as to provide basis for optimization of drying technology.The main active components and fingerprints were studied,and the detection method was determined.On the basis of this,the best wine stew processing technology was determined by combining with the shape index.The chemical composition changes through the wine stew were explored,and the basis for establishing the standard and quality standard of Lycium barbarum was established.Methods:The fresh fruit of Lycium barbarum was treated with different pretreatment.After drying,the morphology of the waxy layer of the epidermis was observed by optical microscope and electron scanning microscope,and the effects of different treatment methods on the form of wax layer and water soluble extract were compared.The thermodynamic properties of wax layer were determined by differential scanning calorimetry,and the melting point was determined.A method for the determination of carotenoid and betaine in Lycium barbarum was established.Taking the content of Lycium barbarum polysaccharides,carotenoids and betaine as the chemical indexes,the chromaticity of the sample as the shape index,the best wine stew process was determined by orthogonal design.Correlation analysis reveals the relevance of the chromaticity index and the content of each chemical composition.According to the best wine stew process,15 batches of Lycium barbarum from different origins were processed and the corresponding wine stewed wolfberry fruit was obtained.The HPLC fingerprint of the polyphenols in the wine stewed Lycium barbarum was established,and the 15 batches of Lycium barbarum were determined.The fingerprint of the wine stewed Lycium barbarum was established by the similarity evaluation software,and the common peak was identified by the method of mass spectrometry and standard comparison.The chemical composition and fingerprints of Lycium barbarum and wine processed products were compared,and the processing principle based on chemical components was preliminarily explored.Results:Through the study of the wax layer morphology of the epidermis of Lycium barbarum,it is found that the soaking method of sodium carbonate solution can widen the gap of the waxy layer strip,reduce the wax crystallization and contribute to the discharge of water.But whether the wax removed has no significant influence on the water soluble extract.The DSC has measured the melting point of the waxy layer of the wolfberry mainly at 53 And 60 ?.The determination method of carotenoid and betaine was established.It was determined that the content of carotenoids was extracted with petroleum ether(60?90 ?)and anhydrous ethanol as extraction solvent according to the volume ratio 2.6:1,the initial water temperature was 30 ?,and ultrasound was used to extract 41 min at 300 W.The ?-carotene was used as the standard and tested by UV determination in 451 um.The methodological investigation shows that the method is stable and reliable.The betaine was extracted by ultrasonic extraction with methanol and was determined by HPLC-ELSD.The NH2 column was used.The mobile phase was formed by acetonitrile and water at the proportion of 87:13.The flow rate was 1 mlˇmin-1.The flow rate of carrier gas were 2 Lˇmin-1 and the drift tube temperature was 80 ?.The separation degree of betaine was good and the method was stable and feasible.Taking Lycium barbarum polysaccharide,betaine and carotenoid as the chemical indexes,with the chromaticity as the index,the minimum distance normalization score was integrated,and the orthogonal test was used to determine the best processing technology of wine stew Lycium barbarum,which was closed and stuffy to closed and stuffy to 5%yellow wine,and stewed to 4 h.Under different processing techniques,the indexes of chromaticity values were significantly negatively correlated with the content of polysaccharides and carotenoids,and had strong correlation,which was negatively correlated with betaine.The method of HPLC was used to establish the fingerprint of wine stewed Lycium barbarum.Using C18 column,the column temperature was 30 ?,the mobile phase was acetonitrile-0.5%phosphoric acid solution,the flow rate was 0.8 mLˇmin-1,the sample volume was 20 ?g and 310 nm wavelength was detected.The method is stable and feasible.The fingerprints consist of 13 common peaks,and 3 components are identified by mass spectrometry and standard comparison.After processing,the contents of polysaccharides and carotenoids decreased significantly,while the content of betaine increased significantly.The fingerprint of Lycium barbarum and the fingerprint of wine stewed wolfberry contain two unique peaks.The characteristic Atlas of the Lycium barbarum can be effectively discriminate between the Lycium barbarum and the wine stewed Lycium barbarum.The contents of 5-hydroxymethyl furfural in the liquor stew of Lycium barbarum were greatly increased,and the decomposition of Lycium barbarum polysaccharides and the Maillard reaction during the process of wine stew were verified.Conclusion:The method for the determination of carotenoid,betaine and the fingerprint of Lycium barbarum in this study are highly specific and reproducible,and can be used for the quality control of Lycium barbarum.Based on this,the best processing technology of wine stewed Lycium barbarum was screened out,which provided a basis for formulating the specifications of wine making and Lycium barbarum processing.The content and fingerprint showed that the chemical composition of Lycium barbarum wine changed significantly before and after stewing,which laid a foundation for the processing principle and efficacy of wine stewed Lycium barbarum. |
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