Research on the quality of wolfberry from different production areas
LI Manyi1,2, SHEN Tianchen1,2, LIU Chunfeng1,2, ZHENG Feiyun1,2, NIU Chengtuo1,2, LI Qi1,2, WANG Jinjing1,2*
1(The Key Laboratory of Industrial Biotechnology, Ministry of Education School of Biotechnology, Jiangnan University, Wuxi 214122, China) 2(Laboratory of Brewing Science and Technology, Jiangnan University, Wuxi 214122, China)
Abstract: Wolfberry is a kind of raw material in traditional Chinese medicine. Its quality is related to the producing area. In order to provide a reference for the quality evaluation of wolfberry and identification of their origin,4 kinds of wolfberry from different production areas (Ningxia, Xinjiang, Qinghai and Inner Mongolia) were analyzed in the physio-chemical index, active substance and volatile flavor compounds. The results showed that there were certain differences in the physio-chemical index of wolfberry between different regions and the content of active substances in wolfberry of Ningxia and Qinghai production area showed a high level. The detection of headspace-gas chromatography-ion mobility spectroscopy combined with partial least squares discrimination analysis showed that 16 kinds of substances had significant content differences between producing areas. 1-propanol was a unique substance of the Inner Mongolia area which could be used to identify Inner Mongolia wolfberry. Furfural, 1-octene-3-ol, cis-3-hexen-1-ol, 2-methyl butanal and methyl butyrate selected by variable importance in projection value could be used as marker to distinguish the origin of wolfberry.
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LI Manyi,SHEN Tianchen,LIU Chunfeng,et al. Research on the quality of wolfberry from different production areas[J]. Food and Fermentation Industries, 2021, 47(24): 56-63.
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2021, Vol. 47 
