Journal of Food, Agriculture and Environment
Vol 12,
Issue 2,2014
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Determination and comparison of triterpene acid, ascorbic acid and B-complex vitamins of main jujube processing products
Author(s):
S. J. Gong 1,
Z. H. Zhao 2, M. J. Liu 2*, F. Hu 1, Y. R. Gao 1Recieved Date: 2014-01-10, Accepted Date: 2014-03-18
Abstract:Chinese jujube is an important fruit tree in China and has been commonly used as a traditional Chinese medicine and also commonly used as food for thousands of years. The processing of Chinese jujube has increased in China due to demands for the food and pharmaceutical. However, many nutrients will be destroyed in the processing of products. The determination of triterpene acids (betulic, oleanic and ursolic acid), ascorbic acid and B-complex vitamins (vitamin B1 and B2) in jujube products by high-performance liquid chromatographic methods were studied. All the contents of determined nutrition composition in products were far less than that of fresh jujube, the loss rate of triterpene acid was 39.76~91.75%, ascorbic acid about 97.50~99.37%, vitamin B1 35.29~79.41% and vitamin B2 96.10~99.61%. The Grey relational grade analysis indicated that the total contents of determined nutrition composition in Hanbo crispy date (milk flavor) were found to be significantly higher than that in the other products. In addition, vacuum dehydration, quick-frozen and microwave treatment could be considered that they played signicant contributory role in retaining nutrients.
Keywords:Grey relational grade analysis,
HPLC, jujube products, triterpene acids, vitaminsJournal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 169-173
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