Study on storage and preventing browning technology of fresh-cut yacon

ICP-OES Determination of Trace Elements in Yacon by Microwave Digestion of Samples;

Improvement on Microwave Technology of Extracting Polysaccharide from Yacon Leaves;

Lead(Pb) and Cadmium(Cd) Determination of Yacon by Graphite Furnace Atomic Absorption Spectrometry(GFAAS);

Research Advance on Chemical Constituents and Pharmacological Action of Smallanthus sonchifolius;

Determination of Mineral Elements by ICP-AES and Amino Acids in Yunnan Smallanthus Sonchifolius;

Tissue Culture in Vitro and Establishment of Regeneration System of Smallanthus sonchifolius;

The experiment was performed using yacon(Smallanthus Sonchifolius)to study the effect of four kinds of drying methods on the quality of yacon powder,including sun-drying,hot air drying,microwave drying and vacuum drying.

Based on the traditional brewing technology of Jiaxing rice wine,the yacon fruit rice wine was produced using the yacon(Smallanthus Sonchifolius) and two kinds of rice as the raw materials,in which the lin-fan rice wine starter,the koji and the complex enzymes were applied as the sacchariferous agents.

Yacon(Smallanthus Sonchifolius) is dicotyledonous herbage from helianthus of the composite,which was originally cultivated in South America in the Andean highlands with altitude of 880-3500m from Ecuador to the northwest of Argentina.

Study on purifying process of phenolic acid in yacon leaves by macroporous resin

In this study,yacon leaves were used as raw material to extract polyphenols.

In single factor tests, the inhibitory effects of vitamin C (VC), DL- malic acid and L-cysteine (L-Cys) amounts and temperature on yacon juice browning were investigated.