FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (9): 138-142.doi: 10.7506/spkx1002-6630-201709022

• Basic Research • Previous Articles     Next Articles

Nutritional and Functional Components of Chinese Wolfberry Dried by Different Drying Methods

EBEYDULLA Rahman, WANG Xuan, ZHAO Liang, XU Duoyuan, SUN Huiqin, JI Baoping, ZHOU Feng   

  1. 1. Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering,China Agricultural University, Beijing 100083, China; 2. Forestry Bureau of Gansu Province Minqin County,Wuwei 733300, China; 3. Jujube Research Center of Gansu Province Minqin County, Wuwei 733300, China
  • Online:2017-05-15 Published:2017-05-22

Abstract: The color, major nutrient contents, amino acid composition, and bioactive composition of Chinese wolfberry dried by two different drying methods, i.e., natural air drying and hot-air drying after removal of the wax layer were analyzed. The results indicated that there was a significant difference in color crude fat and carotenoid contents and amino acid composition between both dried samples. Natural air-dried Chinese wolfberry had a brighter color, a greater loss in crude fat content and a smaller loss in carotenoid and amino acid contents compared with the other drying method. Furthermore, the former showed better retention of the major nutrients and functional components. Although requiring a longer time, natural air drying had less impacts on the color, nutritional and functional components of Chinese wolfberry.

Key words: Chinese wolfberry, drying, nutritional components, bioactive components, influence

CLC Number: