桑椹搭配山楂、枸杞、茶叶冲饮对其营养成分的影响研究

Effects of Mulberry with Hawthorn, Lycium Barbarum, Tea Brewed on Its Nutritional Components

桑椹作为一种理想的食药两用植物,味甜多汁,且含有多种有益健康的成分。本文尝试通过桑椹与枸杞、山楂、茶叶共同冲饮的方式对营养成分的影响的测量和分析,得出桑椹较为合理冲饮方式。研究结果表明:在模拟日常80℃水冲泡的情况下,在桑椹与山楂搭配时,多酚类物质,镁、铁元素均有较为明显的损失。

Mulberry as an ideal combination of medicinal plants, sweet and juicy, and contains a variety of healthy ingredients. In this paper, the effects of mulberry and lycium barbarum, hawthorn, tea brewed on the influence of nutrient composition were studied. The results showed that the simulation under the condition of 80 ℃ water brew daily, magnesium, iron element in mulberry and hawthorn collocation, have comparatively obvious loss; polyphenols, in mulberry and tea, have obvious losses.