Lycium ruthenicum Murr., a medicinal and edible plant with good efficacy, has attracted more and more interest as human beings pay more and more attention to health and health care in the 21 st century.It is of great significance to study the chemical constituents of pharmacologically active substances in Lycium ruthenicum Murr., which is beneficial for its further processing, development and utilization in the fields of food industry and pharmaceuticals industry.The aim of this work is to analyze the aroma components and chemical composition of polyphenols in fresh fruit of Lycium ruthenicum Murr.from Jiuquan city, Gansu province.Headspace solid phase microextraction coupled with gas chromatography-mass spectrometry was used to qualitatively and quantitatively analyze the aroma components of fresh fruits of Lycium ruthenicum Murr.The chemical composition of polyphenols in fresh fruits was qualitatively analyzed by ultra-high performance liquid chromatography- electrospray ionization-qudropole time-of-flight mass spectrometry.A total of 63 volatile chemical components, including alcohols, aldehydes, ketones, esters, and hydrocarbons and other types of compounds were identified from the aroma components, accounting for 95.4% of the total aroma components.Among them, 25 compounds were the synthetic flavors for food in the National Standard GB 2760—2014 National Food safety Standard-Standard for the Use of Food Additives.There were 26 kinds of alcohols in the aroma components, and the total content accounted for the highest proportion (44.98%).After extraction and purification by HPD-500 macroporous adsorption resin, 73 polyphenol compounds were qualitatively identified by liquid-mass, which were mainly composed of flavonoids and phenolic acids.In this study, the chemical constituents of the aroma and polyphenols of were analyzed, which lay a foundation for the further study of the medicinal and edible effects of Lycium ruthenicum Murr.
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