Contents Changes of Triterpenic Acids, Nucleosides, Nucleobases, and Saccharides in Jujube (Ziziphus jujuba) Fruit During the Drying and Steaming Process

Molecules

Hanqing Wang¹  Zhenhua Zhu²  Dawei Qian²  Sheng Guo²  Ying Zhang²  Jin-Ao Duan²  Yuping Tang² 

[1] College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China;Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, Nanjing University of Chinese Medicine, Nanjing 210023, China;

关键词: Ziziphus jujuba;    triterpenic acid;    nucleoside;    saccharide;    drying process;    content variation of the active compounds;   

DOI  :  10.3390/molecules201219852

来源: DOAJ

【 摘 要 】

Chinese jujube (Ziziphus jujuba), a medicinal and edible plant, is widely consumed in Asian countries owing to the remarkable health activities of its fruits. To facilitate selection of the suitable processing method for jujube fruits, in this study their contents of triterpenic acids, nucleosides, nucleobases and saccharides after drying and steaming treatment were determined using ultra-high performance liquid chromatography and high performance liquid chromatography coupled with evaporative light scattering detector methods. The results showed that except for sucrose, the content levels of most analytes were increasing in the jujube fruits during drying treatment at 45 °C. The levels of cyclic nucleotides such as adenosine 3′,5′-cyclic monophosphate and guanosine 3′,5′-cyclic monophosphate, were significantly decreased after the fruits were steamed. Therefore, owing to the bioactivities of these components for human health, the dried fruits would be the better choice as medicinal material or functional food, and dried jujube fruit should not be further steamed.

【 授权许可】

Unknown