Effect of Different Treatment Methods on the Nutriment Components of Red Jujube

[Objective]This study aime to provide scientific and retiaoal methods of feeding red jujube.[Method]With the red jujube without any treatment as CK,the treatments of water cooking and steaming resp.for 5,10,15 min were used to study the change of basic nutrient component before and after treatments.[Result] After water steaming treatment,the soluble sugar content in red jujube was all increased than that in CK and decreased gradually along with the time prolonging.The free amino acid content in red jujube in water cooking treatment for 5 min was most and had a difference with that in other treatment at 0.01 levels,while that in other treatments were basically same.In cooking treatment,the soluble sugar content in red jujube didn't vary significantly and the free amino acid contents were all lower than CK.The soluble protein and vitamin C in red jujube decreased gradually along with the time prolonging of water cooking and steaming,and had a difference with that in CK at 0.01 levels.[Conclusion] The water steaming treatment for short time was the good method for feeding red jujube.