Effects Of Different Raw Materials On Physical And Chemical Characteristics And Antioxidant Capacity Of Chinese Jijjubb

There are a lot research on the processing of Chinese jujube technology, but the researchabout the Chinese jujube product raw materials jujube was very few. In order to explore theeffects of different raw materials on main physical index, main nutrition quality,aromaquality and antioxidant capacity of Chinese jujube, to find the most suitable materials for highquality Chinese jujube and provide technical and theoretical support for Chinese jujubeindustry. In this experiment, Various determination index of Chinese jujube juice wereanalyzed after using four kinds of Chinese jujube include early maturity fruit, full maturityfruit, natural dry fruit and artificial dry fruit respectively.1, The result shows that the juice product by artificial dry fruit, its solube soild content is11%, lower browing, higher light transmittance,2, The result shows that the juice product by artificial dry fruit, its total acid content is2.7483mg/ml, flavonoids compounds content is2.285mg/ml, total phenol content is0.1295mg/ml, total sugar content is51.7769mg/ml and reducing sugar content is133.2869mg/ml. It has good quality on keeping nutrients.3, Solid phase micro-extraction coupled with gas chromatography mass spectrometry(SPME/GC-MS) were applied in isolation and identification of aroma compounds. As a result,34,37,42and44kinds of volatile compounds were indentified from four kinds of jujubejuice, respectively. Acids, aldehydes, ketones, esters, alcohols existed in the volatilecompounds. The content of aldehydes, ketones, hydrocarbons and esters from full maturityjujube juice and natural dry jujube juice was higher than that early maturity jujube juice andartificial dry jujube juice. The test results show that different raw material can induce asignificant difference in content variety of aroma component in Chinese jujube juice.4, According to the data of the experiment that the juice product by artificial dry fruit, itsABTS free radical clearance is23.89%,free radical clearance is24.59%,reducing power is0.1767,all of this is the highst maximum in this4groups.5, The stabilization of main quality was significantly influenced by different rawmaterials during storage. The content of main nutrient composition and appearance quality oflight storage of samples are better than the quality of samples which in the direct sunlightenvironment on the same room temperature. In the absence of any anti-corrosion measures conditions, sample storage time should be no more than3months.The results of this experiments show that, different raw materials exhibited stronglyinfluence on main physical index, main nutrient components, aroma component, antioxidantproperties and storage stability of Chinese jujube juice. Because of the highly synthesizequality, the dry fruit, expecially the artificial dry fruit is the most suitable raw materials forproduces juices.