Abstract: Fresh jujube as raw materials,the effect of different drying methods on nutrional and aroma components of jujube were studied. Different drying methods have great different effects on the nutritional and aromatic components of jujube. The contents of pectin,total acid,reducing sugar and total sugar decline after jujubes are dried. There is a large degradation of pectin when jujubes are dried at 35 ℃. The content decreases of reducing sugar,total sugar and total acid are minor.There are great effects of different drying methods on different aromatic components of jujube,not only on the types of aromatic components,but also on the contents of the aromatic components. Low-temperature drying can protect the nutritional and aromatic components. On the conditions of this experiment,35℃ is the optimum drying temperature.

Key words: jujube, drying methods, nutritional component, aromatic component