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.

• 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。