Study on browning reaction in hot air drying processing of Lycium barbarum

This paper took the color changes of Lycium barbarum from Ningxia as raw material,the main active substances related to color change were determined,the browning reaction in hot air drying processing was studied,which could provide some theoretical basis and reference for the protection of color changes in hot air drying processing of Lycium barbarum.Result showed that with the development of the drying,the activity of PPO decreased gradually,with the change of color value of Lycium barbarum,enzymatic browning reaction occurred in the early stage of the drying process. In addition,the contents of reducing sugar and amino acid nitrogen decreased at different temperatures in the late stage of the hot air drying,the color value of the Lycium barbarum increased gradually,and growth is slowing,and the content of 5- HMF decreased gradually,and a higher temperature was in favor of Maillard reaction,according to the characteristics of non enzymatic browning,we confirmed Maillard reaction happened in Lycium barbarum on hot air drying later period.