桑葚药理研究与在食品加工中的应用进展

Pharmacological study of mulberry and Its application in food processing

利用查阅并分析近五年相关文献的方法,对桑葚的药理作用、药理成分的提取方法、在食品加工中的应用情况现状进行了综述.发现桑葚作为一种药食同源的食物,具有降血糖、抗氧化、免疫保护、运动功能恢复、保护肾脏、保护脾脏、抑菌、抗炎等药理作用,其药理成分如花青素、花色苷等黄酮类成分、多糖、白藜芦醇、水溶性蛋白、桑葚籽油、鞣酸等,可通过热回流提取,微波辅助、超声辅助、酶辅助提取,超临界CO2法,超高压法等多种方式提取,同时报告了桑葚在果酒、果醋、复合饮料、酸奶、果粉等方面的应用进展现状,以期为后续的进一步加工应用奠定基础.

By consulting and analyzing the related literatures in the past five years,the pharmacological effects,extraction methods of pharmacological components and application status in food processing of mulberry were summarized.It was found that mulberry,as a food of medicinal and food homology,has pharmacological effects of hypoglycemia,antioxidation,immune protection,recovery of motor function,protection of kidney,protection of spleen,bacteriostasis and anti-inflammation.Its pharmacological components,such as anthocyanins,anthocyanins and other flavonoids,polysaccharides,resveratrol,water-soluble protein,mulberry seed oil,tannic acid and so on,can be extracted by heat reflux extraction,microwave-assisted extraction,ultrasound-assisted extraction,enzyme-assisted extraction,supercritical CO2 extraction,ultra-high pressure extraction and other methods.The application status of mulberry in fruit wine,vinegar,compound beverage,yogurt and fruit powder was also reported.In order to lay the foundation for further processing and application.