摘要
枸杞子为茄科植物宁夏枸杞(Lyciumbarbarum L.)的干燥成熟果实,味甘、性平,具有滋补肝肾、益精明目、润肺止咳等功效。《神农本草经》将其列为药中上品,称其“久服,坚筋骨,轻身不老”。现代研究表明,枸杞具有增强机体的免疫功能、延缓衰老、降血糖、抗肿瘤等作用。由于枸杞鲜果无法长时间保存,故需“制干”。枸杞常见的干燥方式有晒干、冷冻干燥、热风烘干等,晒干时间长,易受天气等影响,冷冻干燥能量消耗大。因此,热风烘干是目前枸杞干燥主要采用的方式。在风干过程中,枸杞的颜色也会发生相应的变化,从而影响药材质量。
Lyciumbarbarum L.is the dry and mature fruit of a solanaceous plant Ningxia Lyciumbarbarum L.,with sweet taste and flat nature.It has the functions of nourishing liver and kidney,improving eyesight,nourishing lungs and relieving cough.Shennong’s Materia Medica it as the top-grade medicine,which can make someone long service,strong muscles and bones,make the body lightly.Modern research shows that wolfberry has the functions of enhancing the body’s immune function,delaying aging,lowering blood sugar,and anti-tumor.Since the fresh wolfberry fruit cannot be stored for a long time,it needs to be“dried”.The common drying methods of wolfberry are sun-dried,freeze-dried,hot-air drying,etc.The method of sun-dried needs long time,and it is easily affected by the weather.The method of freeze-drying consumes a lot of energy.Therefore,hot-air drying is currently the main method of drying wolfberry.During the“air-drying”process,the color of wolfberry will also change accordingly,which will affect the quality of the medicinal materials.
作者
王佳宇
马千里
王月珍
汪岩
Wang Jiayu;Ma Qianli;Wang Yuezhen;Wang Yan(Changchun Medical College,Changchun 130031,China)
出处
《现代食品》
2020年第19期35-37,共3页
Modern Food
关键词
枸杞子
热风烘干
颜色改变
质量控制
Lyciumbarbarum L
Hot-air drying
Color change
Quality control
