关键词: 宁夏枸杞（Lycium barbarum L.）, 感官评价, 仪器分析, 理化指标, 相关性分析

Abstract: 23 varieties （strains） of Lycium barbarum L. fruits were used as test materials, and the traditional sensory evaluation method was used to evaluate the color, size, shape, appearance and taste of Lycium barbarum L. fruits. The fruit shape index, area, perimeter, diameter, length/width, deflection angle, roundness, compactness, average single fruit weight, fruit color difference （L, a,b）, total sugar, total acid, tannin, vitamin C and other physical and chemical indexes were measured to explore the correlation among sensory evaluation, instrumental analysis, physical and chemical characteristics by seed test instrument, color difference instrument, and high performance liquid chromatography. The results showed that the size index of sensory evaluation of Lycium barbarum L. fresh fruit was significantly positively correlated with the area, perimeter and diameter measured by the instrument, while the color, size, fruit shape and appearance index of sensory evaluation were significantly negatively correlated with the tannin content measured by the instrument; area index was significantly positively correlated with perimeter, diameter and length/width index, and negatively correlated with roundness, compactness and fruit shape index; similarly, perimeter index was significantly positively correlated with diameter and length/width index, and negatively correlated with roundness, compactness and shape index.

Key words: Lycium barbarum L., sensory evaluation, instrumental analysis, physical and chemical indicators, correlation analysis