Abstract The physico-chemical properties and free amino acids profiles of six wolfberry cultivars from Zhongning County were characterized and compared. Fructose and glucose were found to be the predominant soluble sugars, citric acid was the most abundant organic acid. The values of total free amino acids (TFAA) were 278.07–505.12 mg/100 g FW, the essential amino acids accounted for 17 %–30 % of TFAA. NQ7 was the best for drying processing, because it showed moderate size, higher content of total carotenoids, betaine, tartaric acid, and citric acid, relatively high essential amino acids content, lower alkaline amino acids content and relatively low reducing soluble sugars content. Principal component analysis (PCA) allowed the six cultivars to be differentiated clearly based on all these physico-chemical properties and free amino acids profiles determined in the study.

中文翻译：

---

中宁6个枸杞品种的理化性质和游离氨基酸谱

摘要 对中宁县6个枸杞品种的理化性质和游离氨基酸谱进行了表征和比较。果糖和葡萄糖被发现是主要的可溶性糖，柠檬酸是最丰富的有机酸。总游离氨基酸 (TFAA) 值为 278.07–505.12 mg/100 g FW，必需氨基酸占 TFAA 的 17%–30%。NQ7的干燥加工效果最好，因为它大小适中，总类胡萝卜素、甜菜碱、酒石酸和柠檬酸含量较高，必需氨基酸含量较高，碱性氨基酸含量较低，还原性可溶性糖含量较低。