Food and Fermentation Industries >

2022 , Vol. 48 >Issue 22: 206 - 212

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029735

Effect of high-temperature hot air drying on the content of free amino acids in jujube

  • XU Liping ,
  • HUANG Guiyuan ,
  • LIU Chongsheng ,
  • ZHANG Lina ,
  • LIANG Miao ,
  • XU Gaoyan ,
  • LI Ruili ,
  • WU Zhaoming ,
  • GAO Yang
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  • 1(Zhejiang China Tobacco Industry Co.Ltd., Hangzhou 310008, China)
    2(School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China)

Received date: 2021-10-17

  Revised date: 2021-10-29

  Online published: 2022-12-20

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Abstract

In order to explore the changes of free amino acids content in Ziziphus jujuba cv. Xinzheng during high-temperature hot-air drying, high performance liquid phase-diode array detector was used to track the law of change of free amino acids in Ziziphus jujuba cv. Xinzheng at different drying temperatures. Results showed that high-temperature drying used in the experiment could significantly improve the drying efficiency of jujube and shorten the drying time. The drying temperature had a significant effect on the content of free amino acids. After the drying temperature reached 140 ℃, with the extension of drying time, the content of essential, medicinal, umami, bitter and salty amino acids increased rapidly. However, the content of sweet amino acids mainly showed a downward trend during the whole heating process, and the higher the drying temperature, the faster the decline rate. The correlation analysis results showed that the total content of free amino acids was affected by the drying temperature and time, and the drying time had a greater degree of influence. The reduction of water content had a negative impact on the content of free amino acids, especially sweet amino acids.

Key words： Ziziphus jujuba cv. Xinzheng; high-temperature hot-air drying; free amino acid; cluster analysis; correlation analysis

Cite this article

XU Liping , HUANG Guiyuan , LIU Chongsheng , ZHANG Lina , LIANG Miao , XU Gaoyan , LI Ruili , WU Zhaoming , GAO Yang . Effect of high-temperature hot air drying on the content of free amino acids in jujube[J]. Food and Fermentation Industries, 2022 , 48(22) : 206 -212 . DOI: 10.13995/j.cnki.11-1802/ts.029735

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