枸杞果实发育过程中营养成分的变化规律及其影响因素研究进展

枸杞作为重要的药用植物资源和药食同源的名贵中药材,是西北干旱地区的重要经济作物,近年来,随着人们对其需求量的增加和品质要求的提高,优质高产已成为枸杞产业关注的重点.枸杞果实中总糖、多糖、有机酸、甜菜碱、可溶性蛋白和色素等营养成分含量的高低是衡量枸杞品质的主要指标.对枸杞果实生长发育过程中这些营养成分的变化规律及其影响因素进行综述,以期为从分子水平研究各成分代谢的分子机理及其调控作用奠定基础,为枸杞的优质高产栽培提供参考.

Progress of the variations in nutritional components and influencing factors during the fruit development of Lycium barbarum L.

Lycium barbarum L.is considered as an important and precious resource for both traditional Chinese medicine herb and medicinal-edible plant,which is an important economical crop in the arid area of Northwest China.In the recent years,as the demands for the amount of Lycium barbarum L.fruits as well as the good quality increase,both good quality and high yield have been the focus in Lycium barbarum L.industry.The contents of total sugar,polysaccharide,organic acids,betaine,soluble protein and pigments are main indexes to evaluate the fruit quality of Lycium barbarum L.In order to lay a foundation on the research of metabolic mechanism of each component in molecular level and its modulation process as well as to guide the cultivation for Lycium barbarum L.with high yield and good quality,the variations in nutritional components and influencing factors during fruit development of Lycium barbarum L.were summarized.