加工条件对红枣中芦丁含量变化的影响研究

红枣富含芦丁,加工易导致芦丁损失。用自然方法干制红枣,芦丁含量变化很小;用热风和远红外线干制红枣,低温短时间内芦丁含量变化不大,但高温长时间处理,干制温度超过80℃,含量明显下降;用微波干制红枣,芦丁含量急剧减少;100℃热水处理的红枣,芦丁含量较60℃和80℃处理的枣显著降低;酸碱处理红枣,在pH4～6之间芦丁含量变化不大,当pH<4和pH >6时含量急剧减少;用紫外线照射红枣可提高芦丁的含量。

Study on the Effect of Rutin Contents in Processing Chinese Red Dates

Chinese red dates contain rich rutin, which could easily be damaged during processing. The changes of rutin contentwere studied in this paper. The results showed that: the rutin content had slight variation during natural sun drying; the lowtemperature and short time treatment only affected it slightly.During hot air and infra-red drying, as well as micro wavetreatment, the high temperature and long time drying, especially above 80℃, could make the rutin content fall sharply. Therutin content of red dates treated with 100℃ water was obviously lower than that of 60℃ water and 80℃ water treatment.When the pH was below 4 or above 6, the rutin content would decline rapidly. Ultraviolet treatment could increase the rutincontent.