碳酸钠预处理对宁夏枸杞果实制干及表皮蜡质的影响

doi:10.7506/spkx1002-6630-20250709-066

食品科学 ›› 2026, Vol. 47 ›› Issue (2): 76-84.doi: 10.7506/spkx1002-6630-20250709-066

碳酸钠预处理对宁夏枸杞果实制干及表皮蜡质的影响

李治刚，刘展飞，郑国琦，杨涓，朱金忠

（1.宁夏大学生命科学学院，宁夏银川 750021；2.林木资源高效生产全国重点实验室，宁夏银川 750021；3.宁夏大学食品科学与工程学院，宁夏银川 750021；4.宁夏中宁县杞鑫枸杞种业有限公司，宁夏中卫 755100）

出版日期:2026-01-25 发布日期:2026-02-05
基金资助:
国家自然科学基金地区科学基金项目（32260409）；宁夏自然科学基金项目（2025AAC02034；2021AAC02005）

Effect of Sodium Carbonate Pretreatment on Drying Characteristics and Cuticular Wax of Lycium barbarum L.

LI Zhigang, LIU Zhanfei, ZHENG Guoqi, YANG Juan, ZHU Jinzhong

(1. School of Life Sciences, Ningxia University, Yinchuan 750021, China; 2. National Key Laboratory of Efficient Production of Forest Resources, Yinchuan 750021, China; 3. School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China; 4. Ningxia Zhongning Qixin Goji Berry Seed Industry Co., Ltd., Zhongwei 755100, China)

Online:2026-01-25 Published:2026-02-05

摘要/Abstract

摘要： 本研究以制干差异较大的4 个枸杞品种（宁杞1号（N1）、宁杞5号（N5）以及新品系Z44（Z44）和16-23-7-8（A16））成熟果实为材料，采用扫描电镜、气相色谱-质谱联用等方法研究Na2CO3预处理对枸杞果实制干时间、表皮蜡质微形态、蜡质总含量和蜡质成分的影响。研究结果表明，枸杞果实表皮被整齐光滑的束状条带覆盖，经不同浓度Na2CO3处理后，枸杞果实表皮蜡质部分溶解，蜡质层由光滑膜状转变成粗糙渔网状；与对照（CK）相比，1% Na2CO3预处理后不同品种果实干燥时间平均缩短10.32%；2.5% Na2CO3溶液处理后不同品种干燥时间平均缩短21.93%；Na2CO3预处理后枸杞果实表皮蜡质总含量与CK相比均呈现显著下降的趋势，其中1% Na2CO3溶液处理后，N5的蜡质总含量显著降低，从499.64 μg/cm2降至304.67 μg/cm2，N1蜡质总含量也显著降低，Z44、A16的蜡质总含量降低，但与CK相比差异不显著。2.5% Na2CO3溶液处理后，各枸杞果实的蜡质总含量均显著降低，其中N5从499.64 μg/cm2减少到270.21 μg/cm2，降幅最大；N1从492.53 μg/cm2降至404.05 μg/cm2，降幅最小。除此之外，表皮外蜡和内蜡表现出相同的变化趋势，其中蜡质组分中烷烃类和酯类含量显著下降。相关性分析结果表明，不同品种枸杞果实制干时间与表皮内外蜡含量及烷烃类组分、酯类组分呈显著正相关，说明蜡质总含量及蜡质组分中的烷烃类和酯类是影响果实制干的主要因子。对Na2CO3预处理后干燥枸杞果实的主要活性成分（多糖、类黄酮和甜菜碱）进行测定，发现Na2CO3预处理后果实多糖含量稳定，类黄酮含量变化呈现显著的品种依赖性，甜菜碱含量上升。综上，Na2CO3预处理通过改变枸杞表皮蜡质微形态，降低了枸杞表皮蜡质含量和主要组成成分（如烷烃类），从而影响表皮的疏水屏障完整性，加速了枸杞果实水分散失，进而缩短了枸杞果实的干燥时间。

关键词: 宁夏枸杞；碳酸钠处理；蜡质形态；蜡质成分

Abstract: In this study, scanning electron microscopy (SEM) and gas chromatography-mass spectrometry (GC-MS) were employed to investigate the effects of Na2CO3 pretreatment on the drying time, cuticular wax micromorphology and wax composition of mature goji berries from four varieties (Ningqi 1, Ningqi 5, and two new lines: Z44 and A16) with significantly different drying characteristics. The results showed that the surface of goji berries was covered with neatly arranged, smooth band-shaped strips. After treatment with different concentrations of Na2CO3, the epicuticular wax partially dissolved, transforming the wax layer from a smooth film to a rough, net-like structure. The 1% Na2CO3 pretreatment shortened the drying time by an average of 10.32% compared with the untreated control, while 2.5% Na2CO3 reduced it by an average of 21.93% across different varieties. After Na2CO3 pretreatment, total cuticular wax content decreased significantly in all varieties compared with the control. Specifically, after 1% Na2CO3 treatment, total wax content decreased significantly in Ningqi 5 (from 499.64 to 304.67 mg/cm2) and Ningqi 1 but not significantly in Z44 and A16 compared with the control group. Following treatment with 2.5% Na2CO3, total wax content decreased significantly for all varieties, with Ningqi 5 showing the largest reduction from 499.64 to 270.21 μg/cm2, and Ningqi 1 showing the smallest reduction from 492.53 to 404.05 μg/cm2. Additionally, epicuticular and intracuticular wax exhibited similar trends, with significant decreases observed in the alkane and ester components of the wax. Correlation analysis indicated significant positive correlations between drying time and the contents of epicuticular and intracuticular wax, alkanes and esters, suggesting these as key factors affecting the drying efficiency. Furthermore, polysaccharide content remained stable, significant variety-dependent changes in flavonoid content were observed, and betaine content increased after Na2CO3 pretreatment. In summary, Na2CO3 pretreatment alters the microstructure of the cuticular wax of goji berries, reduces the wax content and the major components (e.g., alkanes), thereby affecting the hydrophobic barrier integrity, accelerating moisture loss and shortening the drying time.

Key words: Lycium barbarum L.; sodium carbonate treatment; wax morphology; wax components

中图分类号:

李治刚，刘展飞，郑国琦，杨涓，朱金忠. 碳酸钠预处理对宁夏枸杞果实制干及表皮蜡质的影响[J]. 食品科学, 2026, 47(2): 76-84.

LI Zhigang, LIU Zhanfei, ZHENG Guoqi, YANG Juan, ZHU Jinzhong. Effect of Sodium Carbonate Pretreatment on Drying Characteristics and Cuticular Wax of Lycium barbarum L.[J]. FOOD SCIENCE, 2026, 47(2): 76-84.

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碳酸钠预处理对宁夏枸杞果实制干及表皮蜡质的影响

Effect of Sodium Carbonate Pretreatment on Drying Characteristics and Cuticular Wax of Lycium barbarum L.

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