Abstract: 【Objective】Changes of ascorbic acid (AA) and dehydroascorbic acid (DHA) content in haw fruits were studied during its processing.【Method】The change law of AA and DHA were studied through observing its content during haw fruits pulping, sugar boiling processing and drying. 【Result】Results indicated that adding EDTA-2Na or tea polyphones was helpful for controlling AA loss during pulping, yet (NaPO3)6 was beneficial to controlling DHA in this processing. Vacuum sugar boiling processing could more efficiently save AA content than barometric sugar boiling, but it wasn't effective on DHA content. Drying process greatly influenced on haw AA and DHA content. Vacuum drying and microwave drying process were helpful for saving AA content. 【Conclusion】The fruits of haw contain more DHA, and it changes in the course of processing more obvious and it has prominent influence on TAA content of the haw products.

Key words: Haw (C.Pinnatifida Bge.), Ascorbic acid (AA), Dehydroascorbic acid (DHA)