Effect of Drying Method on Total Flavonoids in Red Jujube

• Main Authors: Chuanfeng Li, Yu Ding, Xincong Lv, Baoqiu Yang, Ke Li
• Format: Article
• Language: English
• Published: AIDIC Servizi S.r.l. 2017-07-01
• Series: Chemical Engineering Transactions
• Online Access: https://www.cetjournal.it/index.php/cet/article/view/1191

To study the effects of various drying methods on total flavonoids in red jujube, high performance liquid chromatography is used, the crude flavonoids red dates obtained from the tests are analyzed to understand its main ingredients, and further study on the influence of serum lipid levels in mice and the antioxidant activities of crude flavonoids red dates is made. Through the experiment, the following results are obtained: the red total flavonoids extraction and purification technology average recovery was 99.4%, RSD=1.34%, which meets the accuracy requirements of the test. LSA-20 macroporous resin used for purification of flavonoids had the best effect. The adsorption rate was 98.6%, the elution rate of 97.6%, and the relative obtaining rate was 96.23%. The total flavonoid content of fresh jujube (with rutin as a standard) is 296.6mg/100g. When microwave drying power was 0.245W, drying time is 10min and unit sample volume is 50g/dm2, the total flavonoids content of red jujube was the highest. The sequence of influencing factors is: microwave power>drying time>unit volume sample size. Based on the above findings, it is concluded that the effect of microwave power and microwave drying time on total flavonoids content of red jujube was very significant. In addition, the amount of total flavonoids in red jujube was significantly affected by the amount of sample per unit area.