摘要
目的:以桑叶嫩芽作为主要原料,借鉴传统的红茶发酵工艺,通过添加不同的促发酵物质来提高天然桑叶中降糖活性成分的含量。方法:在单因素实验的基础上,选取纤维素酶、果胶酶和茶多酚三种添加物为影响因素,桑叶中总生物碱、总黄酮和总多糖的含量为综合评价指标进行正交优化试验,以确定其最佳添加量。结果:当纤维素酶、果胶酶和茶多酚的添加量分别为0.6%、0.8%和0.9%时,和自然发酵相比,添加物发酵的桑叶中总生物碱、总黄酮和总多糖的含量均有提升,分别增加了61.84%、45.02%和28.68%;相较于天然桑叶,其含量分别增加了115.12%、80.19%和54.81%。结论:添加促发酵的物质可以提高天然桑叶中降糖活性成分的含量,为其后续在降糖方面的有效利用奠定了基础。
Objective:To improve the contents of various hypoglycemic components in natural mulberry leaves,different fermentation-promoting substances were added to mulberry leaf shoots during their fermentation by means of that drawn on the experience of traditional black tea fermentation process.Method:Based on the single factor experiments,orthogonal optimization test was carried out to determine the optimal addition amount using cellulase,pectinase and tea polyphenols as influencing factors,and the contents of total alkaloids,total flavonoids and total polysaccharides in mulberry leaves as comprehensive evaluation indicators.Results:Compared with natural fermentation,the contents of total alkaloids,total flavonoids and total polysaccharides in mulberry leaves fermented by additives were increased by 61.84%,45.02%and 28.68%,when the addition amounts of cellulase,pectinase and tea polyphenols were 0.6%,0.8%and 0.9%,respectively.And their contents were 115.12%,80.19%and 54.81%higher than those in natural mulberry leaves,respectively.Conclusion:The contents of hypoglycemic components in natural mulberry leaves can be improved by adding substances that promote fermentation,which lays a foundation for its subsequent effective utilization in hypoglycemia.
作者
郭洁丽
杨立梅
高鑫
林正山
潘革波
GUO Jieli;YANG Limei;GAO Xin;LIN Zhengshan;PAN Gebo(Suzhou Institute of Nano-Tech and Nano-Bionics(SINANO),Chinese Academy of Sciences,Suzhou 215123,China;Suzhou Center for Disease Control and Prevention,Suzhou 215004,China)
出处
《食品工业科技》
CAS
北大核心
2024年第13期168-175,共8页
Science and Technology of Food Industry
关键词
天然桑叶
发酵
添加物
正交优化
生物碱
黄酮
多糖
natural mulberry leaves
fermentation
additives
orthogonal optimization
alkaloids
flavonoids
polysaccharides
