Abstract:To explore the changes in the content of sugar components in Ziziphus jujuba cv.Xinzhenghongzao during high-temperature air drying，high-performance liquid chromatography-evaporative light scattering detection was employed to track the changes of small molecule sugars.The result showed that high-temperature drying significantly improved the drying efficiency and shortened the drying time.During the drying process，the content of fructose and glucose gradually decreased，and the decreases were more rapid at higher temperature.Sucrose content first increased and then decreased.The results of correlation analysis showed that sweetness index was affected by drying temperature and time，and the latter had a greater influence.At lower temperatures，sucrose was first hydrolyzed to fructose and glucose.As the drying time was extended，fructose and glucose would produce sucrose.The above results provide a data basis for the quality control of jujube powder.