Changes of main components in the production process of black jerusalem artichoke

In the study main components such as reducing sugar,total sugar,amino acid,polyphenol and 5-HMF on the key process time points were measured by DNS,sulphuric acid-phenol method,full-automatic biochemical analyzer,UV-Vis and HPLC methods. Results indicated that during process time the total sugar content had a declined trend,reducing sugar raised obviously(p ≤ 0.005)in 24~168 h.12 types amino acids were found and 10 of them beside Glu and Met were declined. Lys,Arg and Asp were obviously decline(p ≤ 0.005). 5-HMF contents had a trend from obviously increased(p ≤ 0.005)to stable,polyphenol contents had a trend from obviously increased(p ≤ 0.005)to stable. This study can provide the basis for the production process of black jerusalem artichoke.