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.
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