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当前位置: 首页 > 文章 > 干燥方式对桑叶降糖活性成分含量的影响 食品科学 2015,36 (17) 71-76
Position: Home > Articles > Effects of Drying Methods on the Contents of Hypoglycemic Components in Mulberry Leaves(Morus alba L.) FOOD SCIENCE 2015,36 (17) 71-76

干燥方式对桑叶降糖活性成分含量的影响

作  者：
秦樱瑞;曾艺涛;杨娟;丁晓雯;黄先智
单  位：
西南大学食品科学学院
关键词：
桑叶;干燥;1-脱氧野尻霉素;黄酮;多糖
摘  要：
本实验探讨了冷冻干燥、真空干燥、微波干燥和热风干燥4种不同干燥方式对桑叶降糖活性成分的影响。采用高效液相色谱法测定桑叶1-脱氧野尻霉素(1-deoxynojirimycin,DNJ)含量、苯酚-硫酸法测桑叶多糖含量、亚硝酸钠法测定桑叶总黄酮含量。结果表明:冷冻干燥法制备的桑叶色泽最好,与新鲜桑叶最为接近,但DNJ和总黄酮的含量都较低;真空干燥法制备的桑叶DNJ和多糖含量最低,且桑叶的色泽也最差;微波干燥对桑叶的降糖成分和色泽影响较小,当功率为140 W处理10 min时,其DNJ和多糖的含量最高,分别为(297.15±6.35)mg/100 g和(11.71±0.01)%;热风干燥的时间较短,对桑叶的颜色影响也较小,当干燥温度为75℃,干燥时间为60 min,所得桑叶的DNJ、总黄酮、多糖的含量都较高,分别为(227.47±5.79)mg/100 g、(49.51±1.18)mg/g和(11.29±0.01)%。因此热风干燥更适合于工业化生产中大批量桑叶的干燥。同时测定对α-葡萄糖苷酶和α-淀粉酶的抑制作用可知干燥后桑叶降糖物质结构未发生改变,降糖效果依然存在。
译  名：
Effects of Drying Methods on the Contents of Hypoglycemic Components in Mulberry Leaves(Morus alba L.)
作  者：
QIN Yingrui;ZENG Yitao;YANG Juan;DING Xiaowen;HUANG Xianzhi;Chongqing Key Laboratory of Agricultural Products Processing and Store, College of Food Science,Southwest University;Chongqing Key Laboratory of Agricultural Products Processing and Store, College of Food Science,Southwest University;State Key Laboratory of Mulberry Silkworm Genome Biology,College of Food Science, Southwest University;
关键词：
mulberry leaf;;drying;;1-deoxynojirimycin;;flavonoids;;polysaccharide
摘  要：
The effects of different drying methods on the contents of hypoglycemic components in mulberry leaves(Morus alba L.) were explored to find the most appropriate drying method for in-depth development of mulberry leaves.1-Deoxynojirimycin(DNJ) in mulberry leaves was quantified by high performance liquid chromatography(HPLC), polysaccharide content was measured by phenol-sulfuric acid method, and the content of flavonoids was assayed by sodium nitrite method. The results showed that freeze dried mulberry leaves presented the best quality but lower contents of DNJ and flavonoids. Vacuum drying provided the lowest contents of DNJ and polysaccharide as well as the worst color in dried mulberry leaves. Microwave drying had little effect on the hypoglycemic components and color of mulberry leaves; the highest contents of DNJ and polysaccharide of(297.15 ± 6.35) mg/100 g and(11.71 ± 0.01)%, respectively, were obtained by microwave drying at 140 W for 10 min. Hot air drying was time saving and only slightly affected the color of mulberry leaves, leading to higher contents of DNJ, flavones and polysaccharide of(227.47 ± 5.79) mg/100 g,(49.51 ± 1.18) mg/g and(11.29 ± 0.01)%, respectively, in dried mulberry leaves. Thus, hot air drying is more suitable for industrial processing of mulberry leaves. At the same time, during the drying process no structural change was observed for the hypoglycemic components and they were still effective against alpha glycosidase and alpha amylase suggesting that the hypoglycemic activity was retained.

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