发酵桑叶茶生物活性成分变化研究

doi:10.7506/spkx1002-6630-201319037

食品科学

发酵桑叶茶生物活性成分变化研究

肖洪1，沈以红2，黄先智2，丁晓雯1,*，张亚琼1，梁菡峪1，张迪1

1.西南大学食品科学学院，重庆市农产品加工重点实验室，重庆 400715；
2.家蚕基因组生物学国家重点实验室，重庆 400715

发布日期:2013-09-27
通讯作者: 丁晓雯
基金资助:
国家现代农业(蚕桑)产业技术体系建设专项(CARS-22-ZJ0503)；重庆市科委应用技术项目(cstc2012gg-yyjs80022)

Comparative Study of Bioactive Compounds of Mulberry Leaf Tea Fermented by Different Strains

XIAO Hong1，SHEN Yi-hong2，HUANG Xian-zhi2，DING Xiao-wen1,*，ZHANG Ya-qiong1，LIANG Han-yu1，ZHANG Di1

1. Chongqing Key Laboratory of Agricultural Product Processing, College of Food Science, Southwest University, Chongqing
400715, China；2. State Key Laboratory of Silkworm Genome Biology, Chongqing 400715, China

Published:2013-09-27
Contact: DING Xiao-wen

摘要/Abstract

摘要：

目的：研究不同菌种单独或组合发酵桑叶制得桑叶茶中脱氧野尻霉素(DNJ)等生物活性成分的含量变化。方法：HPLC法测DNJ，比色法测定黄酮、多糖、多酚。结果：与自然发酵比较，4种菌单独或复合发酵得到的14种桑叶茶中有10种的DNJ含量无变化或者降低，其中以绿色木霉发酵的降低最多(6.42%)；有4种发酵桑叶茶中DNJ含量增加，以日本根霉单独发酵的桑叶茶增加最多(10.63%)；大多发酵桑叶茶中黄酮、多糖、多酚含量均下降，其中以经黑曲霉发酵后的桑叶茶中黄酮、多糖、多酚含量下降最高，分别下降了23.64%、14.49%、32.26%；而日本根霉发酵后桑叶茶中黄酮含量增加了5.82%，日本根霉与青霉共同发酵的桑叶茶中多酚最高增加了9.68%。结论：以日本根霉发酵能有效增加发酵桑叶茶中DNJ、黄酮、多酚含量。

关键词: 发酵, 桑叶茶, DNJ, 黄酮, 多糖, 多酚

Abstract:

Objective: The effect of single and combined inoculation with different strains on the contents of
deoxynojirimycin (DNJ), polysaccharides, flavonoids and polyphenolics in fermented mulberry leaf tea was studied.
Methods: DNJ was determined by HPLC, and flavonoids, polysaccharides and polyphenols were determined
spectrophotometrically. Results: Compared with naturally fermented mulberry leaf tea, DNJ content in 10 of 14 samples
obtained from inoculated fermentation was decreased or unchanged. It was decreased by a maximum of 6.42% in mulberry
leaf tea fermented by Trichoderma viride but increased in 4 samples from inoculated fermentation, by a maximum of 10.63%
in the one fermented by Rhizopus japonicus Vuillemin. The contents of flavonoids, polysaccharides and polyphenols in most
of the fermented mulberry leaf tea samples from inoculated fermentation were decreased compared to natural fermentation,
and the highest decreases in flavonoids, polysaccharides and polyphenols by 23.64%, 14.49% and 32.26% were observed for
the one fermented by Aspergillus niger. The content of flavonoids was increased by 5.82% by fermentation with Rhizopus
japonicus Vuillemin, and the content of polyphenols by up to 9.68% using Rhizopus japonicus Vuillemin in combination
with Penicillium. Conclusion: DNJ, flavonoids and tea polyphenols in fermented mulberry leaf tea can be considerably
increased by inoculation with Rhizopus japonicus Vuillemin.

Key words: fermentation, mulberry leaf tea, DNJ, flavonoids, polysaccharides, polyphenols

中图分类号:

Q815

肖洪1，沈以红2，黄先智2，丁晓雯1,*，张亚琼1，梁菡峪1，张迪1. 发酵桑叶茶生物活性成分变化研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201319037.

XIAO Hong1，SHEN Yi-hong2，HUANG Xian-zhi2，DING Xiao-wen1,*，ZHANG Ya-qiong1，LIANG Han-yu1，ZHANG Di1. Comparative Study of Bioactive Compounds of Mulberry Leaf Tea Fermented by Different Strains[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319037.

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发酵桑叶茶生物活性成分变化研究

Comparative Study of Bioactive Compounds of Mulberry Leaf Tea Fermented by Different Strains

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