Research Progress on Effects of Different Processing Methods on the Chemical Components of Areca Nut
Areca nut is a characteristic agricultural product of Hainan.Areca nut contains areca alkaloid,polysaccharide,polyphenol and other chemical components,which have the effects of reducing blood pressure,promoting digestion,inhibiting liver damage,anti-inflammatory,anti-allergy and so on.In recent years,there have been some researches on the processing and utilization of areca nut at home and abroad,which could effectively prolong the storage time of areca nut and increase the added value of product.The processing methods of areca nut mainly include traditional soil oven drying,hot air drying,microwave drying,auxiliary materials processing and processing,which will have a certain effect on the change of chemical components of areca nut.This paper reviews the research progress on effect of different processing methods on the chemical components of areca nut in the past twenty years,which has certain reference value for the further development and utilization of areca nut and the high-quality development of areca nut industry.
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