为了研究出一种适宜干燥枸杞的温度条件，设置枸杞热风干燥温度40、45、50、55、60 ℃五种不同的干燥温度与自然晾晒（温度范围30~35 ℃）对枸杞进行干燥实验，通过温度对干燥时间、复水比、色泽、褐变度及枸杞多糖、枸杞黄酮、类胡萝卜素等生物活性物质的影响，对其理化指标进行分析检测，应用变异系数法确定权重，筛选出一个最佳干燥的温度。结果表明：在五种不同干燥温度下的枸杞产品营养成分变化明显，温度对干燥时间（权重：0.317 0）、褐变度（权重：0.224 7）、复水比（权重：0.141 4）、黄酮（权重：0.100 1）和枸杞多糖（权重：0.065 2）这5个指标所影响较大，其中，对干燥时间影响最为显著，干燥温度综合评价结果为：45 ℃干燥（综合评价分：0.430 5）>40 ℃干燥（综合评价分：0.402 6）>自然干燥（综合评价分：0.140 7）>50 ℃干燥（综合评价分：0.011 2）>55 ℃干燥（综合评价分：-0.317 6）>60 ℃干燥（综合评价分：-0.668 2）。因此选用45 ℃作为最佳的干燥条件。

Five different drying temperatures, that is 40, 45, 50, 55, and 60 ℃, and natural drying (temperature range 30~35 ℃) were set for the drying test to explore a suitable temperature condition for drying wolfberry (Lycium barbarum). The physicochemical indicators were analyzed and tested in terms of the effects of temperature on drying duration, rehydration ratio, color, browning degree, and bioactive substances such as Lycium barbarum polysaccharide (LBP), flavonoids, and carotenoids. An optimal drying temperature was selected by determining the weights with the coefficient of variation method. The results showed that the nutritional composition of Lycium barbarum products dried at the five different temperatures changed significantly. The temperature had relatively great influences on five indicators, namely drying duration (weight: 0.317 0), browning degree (weight: 0.224 7), rehydration ratio (weight: 0.141 4), flavonoids (weight: 0.100 1), and LBP (weight: 0.065 2), among which drying duration was most affected. The results of the overall evaluation of drying temperatures were as follows: drying under 45 ℃ (overall score: 0.430 5) > drying at 40 ℃ (overall score: 0.402 6) > natural drying (overall score: 0.140 7) > drying at 50 ℃ (overall score: 0.011 2) > drying at 55 ℃ (overall score: -0.317 6) > drying at 60 ℃ (overall score: -0.668 2). The highest score was achieved at 45 ℃, and the quality of wolfberry was the best at this temperature. Therefore, 45 ℃ was selected as the optimal drying condition.

国家重点研发计划项目（2019YFD1002303-2-2）