Effects of the Cooked Process on Volatile Components of Cooked Lycium barbarum L.

In this test,a new product named cooked Lycium barbarum L.,was taken common dried as the raw material. The processing technology of cooked Lycium barbarum L. was composed of 3 stages,and gas chromatography-mass spectrometry was used to investigate the volatile components in the cooked Lycium barbarum L.. The results showed that,the cooked Lycium barbarum L. was soft,delicious sweet and sour. It also had a unique flavor of medicine. The color of the cooked Lycium barbarum L. was uniform brownish black. There were 81 volatile compounds in the cooked Lycium barbarum L.,including 16 esters,18 aldehydes,18 ketones,17 alcohols,4 furans,1 acid,1 phenol,6 alkene. Compared with the common dried Lycium barbarum L.,of which 42 were new,39 were preserved and 39 disappeared,the relative content of aldehydes increased by about 25%,compared with that of common dried Lycium barbarum L.. The relative content of esters and ketones was about 10% lower,and alcohols were about 5% lower. Some new volatile compounds were producted,including 3-methyl butyraldehyde(33.84%),furfural(20.14%) and 2-methyl butyraldehyde(12.01%). These changes in volatile components endow cooked Lycium barbarum L. with a unique medicinal aroma.