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Fundamental data for new type of product development from Lycii fructus was experimentally determined. The chemical composition, and Hunter value changes, optimum extraction, volatile components of extract under different extraction conditions and heat treatment were mainly studied. Results are summarized as follows. The proximate compositions of dried Lycii fructus were water 21.8%, total sugar 27.6%, reducing sugar 15.29%, crude protein 14.29%, crude fat 5.65%, crude fiber 7.48%, and ash 7.98% in percent scale, respectively. Extracted yield on the basic of solid extract was getting increased when more solvent was used for extraction. The most recommendable extraction was 1 to 10 part of sample to solvent ratio. When water was employed as extraction solvent, the highest amount of solid extract was obtained. Extract of Lycii fructus in terms of yields and color was most acceptable when raw sample was treated 8 minute roasting at 180℃ and 60 minute heating at 120℃, respectively. Major volatile components of fresh Lycii fructus were to hexadecanoic acid, methyl linoleate, benzyl alcohol, dimetane benzene by GC/MS. By she roasting of raw sample, the compounds of 2-methyl-2buthenal, 1,4-dimethyl benzene, and benzyl alcohol were reduced. Whereas, methyl thiopropanol, benzene acetaldehyde and ethyl linoleate were slightly increased.
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