Effects Of Different Processing Methods On The Main Functional Components And The Effect Of Supplementating Qi And Blood Of Huizao And Preparation Of Huizao Paste

Ziziphus jujube is the fruit of the Jujube tree in the Rhamnoidea family.It contains a variety of functional ingredients,with anti-oxidation,anti-fatigue and replenishing qi and blood functions.Xinjiang Ruoqiang Huizaos are loved by people because of its sweet taste.Therefore,this experiment was conducted to compare the effects of steaming,boiling and frying on the contents of total flavonoids,total polyphenols,total sugars,reducing sugars,total triterpenoids and vitamin C and their antioxidant activities.To explore the changes of qi and blood nourishing effects of steamed products,boiled products and fried products compared with raw products,and finally determine the best formula of preparation of Huizao paste through response surface test,and study its storage stability.This study provides theoretical reference for further development and utilization of Huizao.The main results are as follows:1.Effects of steaming,boiling and frying on main functional,components and antioxidant activities of Ruoqiang Huizao:Using the spectrophotometry to determine the raw products,steamed products,cooked products,fried products the total flavonoids,total polyphenols,total sugars,reducing sugars and total triterpenoids content,using 2,6-dichloro indophenol sodium titration method to determine vitamin C,and compare them;DPPH free radical and ABTS free radical scavenging ability and total reducing power were used to evaluate the antioxidant activity.The results showed that the total flavonoids content in steamed products ware the highest（2.56 mg/g）.The total polyphenols content in raw product ware the highest（66.73 mg/g）.The total sugars content in cooked products ware the lowest（426.63 mg/g）.The reducing sugars content in steamed products ware the highest（327.60 mg/g）.The total triterpenoids content in steamed products ware the highest（46.56 mg/g）.The fried products had the highest vitamin C（2.06mg/g）.In the concentration range of 0.1-25.6 mg/m L,the IC₅₀ of DPPH free radical steamed products was1.36 mg/m L.In the concentration range of 0.125-2 mg/m L,the IC₅₀ of ABTS free radical raw products and steamed products were 0.21 and 0.27 mg/m L,respectively.The total reducing power of steamed products was the highest.The contents of total flavonoids,total sugars,reducing sugars and total triterpenoids in steamed products were the highest,and the antioxidant capacity of steamed products ware the strongest.2.Effect of steaming,boiling and frying of Ruoqiang Huizao on hemogram and antifatigue in mice with Qi-blood double deficiency:Mice were given raw products,steamed products,boiled products and fried products respectively.Both raw products and its processed products could improve blood image,spleen morphology and spleen index of mice with Qi-blood double.Compared with raw products,steamed products and fried products could significantly increase the number of erythrocytes（P<0.05）,steamed products and boiled products could significantly increase the number of platelet（P<0.05）,and steamed products had the best effect on improving the hemogram.Raw products,steamed products,boiled products and fried products had anti-effect and could significantly prolong the loaded swimming time（P<0.05）.Compared with raw products,steamed products and fried products significantly decreased lactic acid content and urea nitrogen content（P<0.05）,significantly increased catalase content（P<0.05）,steamed products significantly increased liver glycogen content（P<0.05）.Steamed products and fried products had the best effect on relieving exercise fatigue in mice.3.Preparation of Huizao paste:With steamed products of Huizao as the main raw material,the best formula of Huizao paste was obtained through response surface test:Ginger,Licorice and Xylitol were added with 20 g,30 g and 15 g,respectively.The clear paste:honey refining=1:2,and the Huizao paste was fine and smooth,with strong jujube taste,cool feeling and honey aroma.The paste had good elasticity,uniform tissue and all dissolved substances,and the sensory score was 82.80.The results showed that 4℃was more suitable for storing Huizao paste.