Among Chinese medicines Lycium chinense fruits is known to have the function of healing eye disease, enforcing liver and kidney function, and anti-aging. It is one of the most common herbal medicines in China, and has believed to have similar effect to ginseng radix. Among the functional components ...
Among Chinese medicines Lycium chinense fruits is known to have the function of healing eye disease, enforcing liver and kidney function, and anti-aging. It is one of the most common herbal medicines in China, and has believed to have similar effect to ginseng radix. Among the functional components of lycium, carotenoid, betaine, zeaxanthin and lycium polysaccharides are identified and their physiological functions have been demonstrated. Lycium fruit is normally dried for storage and distribution, and it is boiled in water to consume as tea or extract juice. Drying of lycium fruit is difficult because of its high contents of moisture (over 80% w/w) and soluble matters including sugars. Sun-drying takes long time and often results in spoilage due to microbial growth. Hot-air drying often yields poor quality products having skin degradation and cluster formation. In this study, the drying conditions of lycium fruit in hot-air drier and freeze drier were investigated and the rehydration characteristics and extraction rate of functional substances of the dried products were analyzed. The optimum condition for hot-air drying of lycium was at 50℃ for 48hrs, and for freeze drying at 10 mtorr vacuum with three step temperature increment. The rehydration value of dried lycium varied widely with the drying method and the temperature of rehydration water. The rehydration rate of freeze dried lycium was 95% of original fresh lycium at 90℃ for 28min, while it was only 37% for hot-air dried lycium at the same rehyration condition. The extraction rate of functional components of lycium, for example sugar, protein and betaine, also varied with the drying condition. Generally, The extraction rate of functional components of freeze dried lycium was higher than those of hot-air dried lycium. Especially, the extraction rate of betaine was 0.74, 1.30, and 3.75mg/ g solid in 20, 50, and 90℃ water for hot-air dried sample, and 1.39, 2.18, and 4.85mg/ g solid in same temperatures of water for freeze dried sample. The quality of freeze dried lycium was better than that of hot-air dried lycium. The extraction rate of functional components of decoction was higher than those of infusion. The extraction rate of betaine in decoction was 6.00mg/g solid for hot-air dried sample and 7.34mg/g solid for freeze dried sample, was 1.5-1.6 times as large as that of infusion.
Among Chinese medicines Lycium chinense fruits is known to have the function of healing eye disease, enforcing liver and kidney function, and anti-aging. It is one of the most common herbal medicines in China, and has believed to have similar effect to ginseng radix. Among the functional components of lycium, carotenoid, betaine, zeaxanthin and lycium polysaccharides are identified and their physiological functions have been demonstrated. Lycium fruit is normally dried for storage and distribution, and it is boiled in water to consume as tea or extract juice. Drying of lycium fruit is difficult because of its high contents of moisture (over 80% w/w) and soluble matters including sugars. Sun-drying takes long time and often results in spoilage due to microbial growth. Hot-air drying often yields poor quality products having skin degradation and cluster formation. In this study, the drying conditions of lycium fruit in hot-air drier and freeze drier were investigated and the rehydration characteristics and extraction rate of functional substances of the dried products were analyzed. The optimum condition for hot-air drying of lycium was at 50℃ for 48hrs, and for freeze drying at 10 mtorr vacuum with three step temperature increment. The rehydration value of dried lycium varied widely with the drying method and the temperature of rehydration water. The rehydration rate of freeze dried lycium was 95% of original fresh lycium at 90℃ for 28min, while it was only 37% for hot-air dried lycium at the same rehyration condition. The extraction rate of functional components of lycium, for example sugar, protein and betaine, also varied with the drying condition. Generally, The extraction rate of functional components of freeze dried lycium was higher than those of hot-air dried lycium. Especially, the extraction rate of betaine was 0.74, 1.30, and 3.75mg/ g solid in 20, 50, and 90℃ water for hot-air dried sample, and 1.39, 2.18, and 4.85mg/ g solid in same temperatures of water for freeze dried sample. The quality of freeze dried lycium was better than that of hot-air dried lycium. The extraction rate of functional components of decoction was higher than those of infusion. The extraction rate of betaine in decoction was 6.00mg/g solid for hot-air dried sample and 7.34mg/g solid for freeze dried sample, was 1.5-1.6 times as large as that of infusion.
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