关键词: 宁夏枸杞；枸杞原浆；加工过程；类胡萝卜素；相关性

Abstract: This study systematically analyzed the changes in the contents of total carotenoids and individual major carotenoids, color, and odor during the processing of Lycium barbarum L. puree. Furthermore, samples from different processing stages were collected to evaluate their inhibitory effects on α-glucosidase and α-amylase activities. Furthermore, the correlation between zeaxanthin dipalmitate (ZDP) content and color, odor and biological activity was explored. The findings demonstrated that the contents of total carotenoids and the core component ZDP significantly increased from the crushing to the homogenization stage, attaining their maximum levels (128.96 and 46.77 mg/100 g, respectively) following homogenization. After sterilization, the contents of total carotenoids and ZDP declined by 25.47% and 13.94%, respectively. As processing progressed, the L*, b*, and C values increased, and the a* value reached its maximum at the homogenization stage. Following sterilization, the a* value decreased by 13.59% while the b* value increased by 8.51%. These alterations were consistent with the changes in total carotenoid and ZDP contents. Across different processing stages, the odor profile remained unchanged except that the responses of sensors W1W (sulfides), W2S (aldehydes and ketones), and W1S (methane) varied. The homogenized sample had the most significant inhibitory effect on α-glucosidase and α-amylase (inhibition percentages of 83.85% and 66.40%, respectively). However, it was observed that the inhibitory activity against both enzymes declined following sterilization. Correlation analysis showed a positive correlation between the content of ZDP and L*, a*, and b* values, as well as the odor response values of W1S and W2S. Furthermore, a positive correlation was observed between ZDP content and α-glucosidase and α-amylase inhibitory effects. The findings of this study suggest a close correlation between changes in carotenoid contents during the processing of L. barbarum L. puree and the quality characteristics of the final product, indicating the importance of carotenoids as an indicator for evaluating its processing quality. These findings provide a theoretical basis for the processing optimization, shelf-life extension and sensory quality improvement of L. barbarum L. puree.

Key words: Lycium barbarum L.; Lycium barbarum L. puree; processing; carotenoids; correlation