Study on refining of Jujube shell wood vinegar and its preservation effect

The rotary evaporation apparatus was used to maintain the pressure at 0.01 MPa for vacuum distillation.Wood vinegars were collected rang from lower than 75, 75~90 and 90~100℃ respectively, and the main organic component of the three temperature sections was analyzed by using the GC- MS. After the refining, the wood vinegar liquid was diluted to discuss its keeping- fresh effect on cherry tomatoes.The rotten rate, water loss rate and sugar content of cherry tomatoes were determined in the experiment.GC /MS analysis showed that the main compositions of the wood vinegar were organic acids, ketones, phenols, alcohols and pyridine etc.Among all the components examined, the content of acetic acid was the highest, next the ketone and the phenol. Through the refining experiment, it was showed that the fraction of wood vinegars below 75℃ had the lower pH and the highest organic acid content.It was found that the wood vinegar liquid with concentration of 5.0g /L could reduce the water loss rate and the rotting rate of cherry tomato in the storage process. So it could be concluded that the wood vinegars have good preservation effect on cherry tomatoes.