In order to evaluate the influence of an abrasive pre-treatment and drying at 50 °C, 60 °C, 70 °C of goji fruits (Lycium barbarum L.), changes in colour and carotenoids were studied. An extraction method was modified and adapted to assay the main carotenoid esters and saponified carotenoids of goji berries, before and after treatments. Goji berries were confirmed as a high source of zeaxanthin, with zeaxanthin-dipalmitate at about 2 g/kg dry weight. The reliability of the analytical method was confirmed by the high quantitative recoveries, about 100%, a higher repeatability than reference methods and a good reproducibility (lower than 5%). After drying, significant but small carotenoid losses (15–20%) were observed in both pre-treated and treated samples. The xanthophyll esters confirmed to be more stable than free carotenoids. The drying process significantly modified colour, in both pre-treated and untreated samples, however, pre-treatment reduced drying time and thus better preserved the colour of the goji berries for a drying temperature up to 60 °C.

为了评估研磨剂预处理和枸杞果实（枸杞）在50°C，60°C，70°C干燥的影响L.），研究了颜色和类胡萝卜素的变化。修改了提取方法，使其适合于在处理之前和之后测定枸杞子中的主要类胡萝卜素酯和皂化类胡萝卜素。证实枸杞子是玉米黄质的高来源，玉米黄质二棕榈酸玉米黄质的干重约为2 g / kg。高定量回收率（约100％），比参考方法更高的重复性和良好的重现性（低于5％）证实了分析方法的可靠性。干燥后，在预处理和处理过的样品中都观察到明显但很小的类胡萝卜素损失（15-20％）。叶黄素酯被证实比游离类胡萝卜素更稳定。在预处理和未处理的样品中，干燥过程都会显着改变颜色，但是，