我国桑叶食品开发研究进展

Research progress in food development of mulberry leaves in China

桑树是我国一种重要的经济作物,桑叶被广泛用于生产各种功能性食品。桑叶含有丰富的蛋白质、多酚类、生物碱类、多糖类、γ-氨基丁酸和植物甾醇等营养和活性成分,具有抗氧化、降血糖、降血脂、抗炎等功效。目前桑叶食品主要有桑叶茶、桑叶菜和桑叶粉(浆)系列食品。不同工艺(绿茶、红茶和乌龙茶)加工而成的桑叶茶各有特色。相对于传统的桑叶茶,桑叶菜或桑叶粉(浆)能更好地进行桑叶的全食物利用,但目前没有专用的菜用桑品种和合适的评判桑叶菜品质的标准。在复杂的食品体系中,食品加工工序以及桑叶与其他食品材料的组分相互作用,都会导致桑叶理化性质及品质功能的改变。本文介绍桑叶原料特性及其在食品领域的开发现状,指出了现有研究的不足之处,以期为更合理、更科学地开发桑叶食品或其他类似食品提供依据。

Mulberry（Morus alba L.） is an important economic crop in China. Mulberry leaves are widely used to produce various functional foods. Mulberry leaves are good food resources with high content of proteins and bioactive compounds, such as polyphenols, alkaloids, polysaccharides, γ-aminobutyric acid and phytosterols, which have been confirmed to have antioxidant, anti-diabetic, anti-hyperlipidemic, antihypertensive and anti-inflammatory activities. Recently mulberry teas, vegetables, and series of foods added with mulberry leaf powders have been processed. The characteristics of mulberry leaf tea（green tea, black tea and oolong tea） differed according to processing technique. Compared with traditional mulberry leaf tea, mulberry leaf vegetable or mulberry leaf powder（juice） had more nutritional compositions and active substances. However, there was no specific mulberry variety breeding aiming at mulberry leaf vegetable or standard for quality evaluation of mulberry leaf foods. Furthermore, in a complex food system, the food processing process and the interaction between mulberry leaf components and other food materials can lead to changes in the physicochemical properties and functional qualities of mulberry leaf foods. This paper mainly reviewed the current food exploitation situations of mulberry leaves, and analyzed the main scientific problems of previous study. It provided references for further study on the reasonable utilization of mulberry leaves and development of other similar functional foods.