Objective To observe the effect of different treatments on the content of vitamin C in different parts of jujube. Methods The red matter was dried by electrothermal constant temperature drying method, microwave drying equipment, electrothermal constant temperature drying method and microwave drying method. The vitamin C levels of different parts of red matter were determined by iron () - phenanthroline - BPR spectrophotometry. Results The vitamin C level in pericarp was significantly higher than that in pulp (P < 0.065).
Vitamin C level in peel decreased significantly after electrothermal constant temperature drying (P < 0.05) or microwave drying (P < 0.05). Wave drying caused more damage to vitamin C, while electrothermal constant temperature drying combined with microwave drying did less damage. Conclusion Microwave electrothermal constant temperature drying combined with microwave drying can dry things more efficiently and has less damage to vitamin C. It is worth popularizing.
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