桑叶生理活性成分的提取及其饮料的制备

Extraction of Physiologically Active Components of Mulberry Leaves and Preparation of Its Beverage

为开发利用桑叶,提高其附加值,以桑叶提取液的抗氧化性为指标,分别分析比较了传统热水浸提法和加酶浸提法对桑叶生理活性成分的提取方法;并在此基础上研究了桑叶提取物的抗氧化稳定性,确定了桑叶饮料的制备工艺,同时还研究了桑叶饮料储藏环境对其货架期的影响。结果表明不同的提取方法对桑叶饮料的抗氧化性能有明显的影响,与传统热水浸提方法相比采用加酶浸提法提取桑叶活性成分更加高效,提取效果更好。桑叶生理活性成分加酶浸提的最佳提取条件为:料液比为1︰30(g/mL),纤维素酶浓度2.0%,50℃下提取50 min。桑叶饮料最佳调配工艺条件为:蔗糖5%、柠檬酸0.2%、VC 0.04%。桑叶饮料室温下的货架期为90 d左右。

In order to promote the development and utilization of mulberry leaves, the extracting methods （hot water extraction and enzymatic extraction） for active ingredient in mulberry leaves were comparatively researched for its antioxidant activities. Based on it, the stability of active ingredients in mulberry leaves, the optimal extraction process for mulberry leaves beverage and the shelf-life of mulberry leaves beverage under different storage condition were studied respectively. The experimental results showed that different extracting method of mulberry leaf beverage has distinct effect on the oxidation resistance, compared with the traditional method using enzymatic extraction saves time, extracting effect was better. The ideal condition for 1 ： 30 （g/mL）, ratio of feed liquid extraction, temperature 50 ℃ for 50 min, enzyme concentration was 2.0%. The best mixing process conditions of mulberry leaves as follows： sugar 5%, citric acid 0.2%, VC 0.04%. The shelf life of mulberry leaf beverage at room temperature was for 90 d.