Effects of three treatments on vitamin C content in different parts of jujube
ABSTRACT: Objective To observe the effects of different treatments on the content of vitamin C in different parts of jujube. Methods Red jujube was dried by electrothermal constant temperature drying method, microwave drying equipment, electrothermal constant temperature drying method and microwave drying method. Vitamin C levels in different parts of red jujube were determined by iron () - phenanthroline - BPR spectrophotometry.
Results The vitamin C level in pericarp was significantly higher than that in pulp (P < 0.065). The vitamin C level of peel was significantly decreased by electrothermal constant temperature drying or by drying (P < 0.05, and microwave drying destroyed more vitamin C, while electrothermal constant temperature drying plus microwave drying destroyed less vitamin C. ConclusionMicrowave electrothermal constant temperature drying plus microwave drying can drying red matter more efficiently and has less damage to vitamin C, which is worth popularizing.
Key words: jujube microwave drying; vitamin C; electrothermal constant temperature drying
Red jujube is a mature fruit of the jujube genus Rhamnaceae, which was first recorded in Shennong Herbal Classic. It has the functions of invigorating qi, nourishing blood and tranquilizing mind. Jujube is rich in protein, sugar, organic acid, vitamin A, B1B2, C, P and so on. Because of the suitable climate conditions, the jujube fruits produced in Hami, Hetian and Aksu regions of Xinjiang are well colored, nutritious and of good quality.
At present, the drying amount of jujube accounts for more than 80% of all products, and most of them are in the form of dried jujube, mud jujube, jujube, Cizao jujube, honey jujube, jujube wine, jujube tea, jujube beverage and other processed products. However, in the processing of jujube, the loss of active ingredients, especially vitamin C, affects the nutritional value of jujube. Therefore, by comparing the effects of different treatments on the content of vitamin C in different parts of jujube, this study provides a theoretical reference for the rational processing of jujube.
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