| 注册
首页|期刊导航|食品工业科技|发酵桑叶茶工艺条件优化及其抗氧化活性分析

发酵桑叶茶工艺条件优化及其抗氧化活性分析

蔡亚洁 乌日娜 李煜 穆德伦 丁瑞雪 王军 武俊瑞

食品工业科技2024,Vol.45Issue(15):187-194,8.
食品工业科技2024,Vol.45Issue(15):187-194,8.DOI:10.13386/j.issn1002-0306.2023080151

发酵桑叶茶工艺条件优化及其抗氧化活性分析

Optimization of Process Conditions for Fermented Mulberry Leaf Tea and Analysis of Its Antioxidant Activity

蔡亚洁 1乌日娜 1李煜 1穆德伦 1丁瑞雪 1王军 2武俊瑞1

作者信息

  • 1. 沈阳农业大学食品学院,辽宁沈阳 110866
  • 2. 辽宁省沈阳市浑南区农业农村局,辽宁沈阳 110170||彰武绿阳苗木工程有限公司,辽宁阜新 123200
  • 折叠

摘要

Abstract

In order to optimize the fermentation process conditions of mulberry leaf tea and explore the changes in antioxidant activity of mulberry leaf tea after fermentation.This experiment used response surface analysis to determine the optimal process conditions for fermenting mulberry leaf tea under three variable conditions:Fermentation temperature,fermentation time,and inoculation amount of Aspergillus niger.The content of bioactive substances and antioxidant properties in fermented mulberry leaf tea were determinated.The findings indicated that 5 days and 16 hours of fermentation duration,30 ℃ of fermentation temperature,and 16.55%of inoculation amount were the ideal process parameters,and that the fermented mulberry leaf tea scored as high as 90 on the sensory scale under these conditions.In addition,the content of total flavonoids,total polysaccharides,polyphenols,free amino acids,rutin,and quercetin in fermented mulberry leaf tea increased by 14.39%,12.67%,2.90%,3.46%,81.13%,and 19.35%,respectively,compared to mulberry leaf green tea.Tea brown pigment with a content of 7.55%±0.37%was also detected in fermented mulberry leaf tea.In addition,the scavenging rate of hydroxyl radicals,DPPH radicals,superoxide radicals and the chelating rate of divalent iron ions of fermented mulberry leaf tea at the concentration of 1/1000(g/mL)were 1.16,1.07,1.06 and 0.82 times higher than that of mulberry leaf green tea,respectively.The results of this study provide theoretical basis and references for further development and application of mulberry leaf in the future.

关键词

发酵/桑叶茶/生物活性物质/工艺优化/抗氧化性

Key words

ferment/mulberry leaf tea/bioactive substances/process optimization/antioxidant properties

分类

轻工纺织

引用本文复制引用

蔡亚洁,乌日娜,李煜,穆德伦,丁瑞雪,王军,武俊瑞..发酵桑叶茶工艺条件优化及其抗氧化活性分析[J].食品工业科技,2024,45(15):187-194,8.

基金项目

辽宁省科技攻关计划(21-103-0-14) (21-103-0-14)

沈阳市星火计划(21-104-0-28). (21-104-0-28)

食品工业科技

OA北大核心CSTPCD

1002-0306

访问量0
|
下载量0
段落导航相关论文