发酵条件对发酵桑叶茶生物活性成分含量的影响

doi:10.7506/spkx1002-6630-201323045

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 216-220.doi: 10.7506/spkx1002-6630-201323045

发酵条件对发酵桑叶茶生物活性成分含量的影响

肖洪1，黄先智2，沈以红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

收稿日期:2013-04-15 修回日期:2013-11-04 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 丁晓雯 E-mail:xiaowend2001@yahoo.com
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)

Effects of Fermentation Conditions on content of Bioactive Ingredient in Fermented Mulberry-leaf tea

XIAO Hong1，HUANG Xian-zhi2，SHEN Yi-hong2，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

Received:2013-04-15 Revised:2013-11-04 Online:2013-12-15 Published:2014-01-03
Contact: xiaowen Ding E-mail:xiaowend2001@yahoo.com

摘要/Abstract

摘要：

目的：研究不同发酵条件下发酵桑叶茶中脱氧野尻霉素(DNJ)等生物活性成分含量变化。方法：采用HPLC法测DNJ含量，比色法测定黄酮、多糖、多酚含量。结果：与对照组比较，不同温度发酵后发酵桑叶茶中的多糖、黄酮和多酚含量均降低，发酵温度为30℃时发酵桑叶茶中DNJ含量增加了7.37%，黄酮含量略微降低；不同发酵时间发酵后发酵桑叶茶中的DNJ含量增加，在发酵时间为6h时DNJ含量最高增加7.10%，多糖含量增加6.45%；黄酮含量降低，发酵4h时多酚含量增加20.00%；菌种接种量为4×107CFU时发酵桑叶茶中DNJ含量增加4.23%，多糖含量最高增加3.68%，而黄酮和多酚含量降低。结论：发酵温度30℃、发酵时间6h、菌种接种量4×107CFU，最有利于发酵桑叶茶的功能性质。

关键词: 发酵, 桑叶茶, 脱氧野尻霉素, 黄酮, 多糖, 多酚

Abstract:

Objective: To investigate the changes of 1-deoxynojirimycin (DNJ) and other bioactive compounds in fermented
mulberry leaf tea with different fermentation conditions. Methods: DNJ was determined by HPLC. Flavonoids, polysaccharides
and polyphenosl were determined by spectrophotometric methods. Results: Compared with those in mulberry leaves, the contents
of flavonoids, polysaccharides and polyphenol in mulberry leaf tea fermented at any of the fermentation temperatures tested were
decreased. DNJ content in mulberry leaf tea fermented at 30 ℃ was increased by 7.37%, whereas the content of flavonoids was
slightly decreased. DNJ content in mulberry leaf tea fermented for different times was increased, with the highest increase by
7.10% at 6 h, accompanied by a 6.45% increase in polysaccharide content. The content of polyphenols was increased by 20.00% in
mulberry leaf tea fermented for 4 h, while the amount of flavonoids became lower. The contents of DNJ and polysaccharides were
increased by 4.23% and 3.68%, respectively, but flavonoid and polyphenol contents were decreased in mulberry leaf tea fermented
with an inoculums amount of 4 × 107 CFU. Conclusion: Mulberry leaf tea fermented at 30 ℃, 6 h with 4 × 107 CFU of inoculum
has the most favorable functional properties.

Key words: fermentation, mulberry leaf tea, deoxynojirimycin (DNJ), flavonoid, polysaccharide, polyphenol

中图分类号:

S886.9

肖洪1，黄先智2，沈以红2，丁晓雯1,*，张亚琼1，梁菡峪1，张迪1. 发酵条件对发酵桑叶茶生物活性成分含量的影响[J]. 食品科学, 2013, 34(23): 216-220.

XIAO Hong1，HUANG Xian-zhi2，SHEN Yi-hong2，DING Xiao-wen1,*，ZHANG Ya-qiong1，LIANG Han-yu1，ZHANG Di1. Effects of Fermentation Conditions on content of Bioactive Ingredient in Fermented Mulberry-leaf tea[J]. FOOD SCIENCE, 2013, 34(23): 216-220.

参考文献

[1] 王忠华, 吴月燕, 张燕忠. 不同加工工艺制成桑叶茶的感观品质及营养活性成分分析[J]. 蚕业科学, 2011, 37(2): 0272-0277.

[2] KIM D C, IN M J, CHAE H J. Preparation of Mulberry Leaves Tea and Its Quality Characteristics[J]. Journal of Applied Biological Chemistry, 2010, 53(1): 56-59.

[3] SONG WEI, WANG Hanjing,BUCHELI P, et al. Phytochemical Profiles of Different Mulberry (Morus sp.) Species from China[J]. Journal of Agricultural and Food Chemistry, 2009, 57(19): 9133-9140.

[4] 李旭玫, 傅水玉. 桑叶茶中营养成分的测定与研究[J]. 杭州师范学院学报(自然科学版), 2006, 5(1): 58-60.

[5] KOJI D, YOSHIHIKO I, TSUNEMATSU T. Studies on the constituents of the water extract of the root of mulberry tree (Morus bombycis Koidz) [ J] . Chem Pharm Bull, 1986, 34(5): 2243- 2246.

[6] MARUO S, YAMASHITA H, MIYAZAKI K, et al. A novel and efficient method for enzymatic synthes is of high purity maltose using moranoline (1-deoxynojirimyein) [ J]. Bios Biotechnol Biochem, 1992, 56(9): 1406-1409.

[7] CHALUNTORN V, KIYOTAKA N, PHUMON S, et al. Development of high 1-deoxynojirimycin (DNJ) content mulberry tea and use of response surface methodology to optimize tea-making conditions for highest DNJ extraction[J]. Food Science and Technology, 2012, 45(2): 226-232.

[8] KIMURA T, NAKAGAWA K, KUBOTA H, et al. Food-grade mulberry powder enriched with 1-deoxynojirimycin suppresses the elevation of postprandial blood glucose in humans[J]. Journal of Agricultural and Food Chemistry, 2007, 55(14): 5869-5874.

[9] KOJIMA Y, KIMURA T, NAKAGAWA K, et al. Effects of Mulberry Leaf Extract Rich in 1-Deoxynojirimycin on Blood Lipid Profiles in Humans[J]. Journal of Clinical Biochemistry and Nutrition, 2010, 47(2): 155-161.

[10] TSUDUKI T, NAKAMURA Y, HONMA T, et al. Intake of 1-Deoxynojirimycin Suppresses Lipid Accumulation through Activation of the beta-Oxidation System in Rat Liver[J]. Journal of Agriculture and Food Chemistry, 2009, 57(22): 11024-11029.

[11] WANG R J, YANG C H, HU M L. 1-Deoxynojirimycin Inhibits Metastasis of B16F10 Melanoma Cells by Attenuating the Activity and Expression of Matrix Metalloproteinases-2 and-9 and Altering Cell Surface Glycosylation[J]. Journal of Agriculture and Food Chemistry, 2010, 58(16): 8988-8993.

[12] ISLAM B, KHAN S N, HAQUE I,et al. Novel anti-adherence activity of mulberry leaves: inhibition of Streptococcus mutans biofilm by 1-deoxynojirimycin isolated from Morus alba[J]. Journal of Antimicrobial Chemotherapy, 2008, 62(4): 751-757.

[13] JACOB J R ,MANSFIELD K, YOU J E,et al. Natural iminosugar derivatives of 1-deoxynojirimycin inhibit glycosylation of hepatitis viral envelope proteins[J]. Journal of Microbiology, 2007, 45(3): 431-440.

[14] 杨清, 徐立, 王俊, 等. 桑红茶发酵工艺条件优化及活性成分含量的动力学研究[J]. 蚕业科学, 2010, 36(2): 221-228.

[15] 孙国霞, 王俊, 龚敏, 等. 不同叶位桑叶及发酵温度对桑红茶中活性成分含量的影响[J]. 蚕业科学2011, 37(6): 1061-1066.

[16] 王芳, 励建荣. 桑叶的化学成分、生理功能及应用研究进展[J]. 食品科学, 2005, 26(增刊): 111-117.

[17] 薛长勇, 腾俊英, 邱继红, 等. 桑叶多糖～肽复合物的降血糖、血脂作用[J]. 营养学报, 2005, 27(2): 167-168.

[18] 寇秀颖, 杜阳吉, 徐勇. 桑叶黄酮类和多糖类化合物的提取及其降血糖作用研究[J]. 食品工程, 2010, 4:39-41

[19] 耿鹏, 朱元元, 杨洋, 等. 桑树资源中1-脱氧野尻霉素的测定及其生物活性分析[J]. 中草药, 2005, 36(8): 1151-1154.

[20] 李旭玫. 桑叶茶元素分析及其保健功能分析[J]. 浙江林业科技, 2005, 25(3): 31-33.

[21] 李旭玫, 傅水玉. 桑叶茶中营养成分的测定与研究[J]. 杭州师范学院学报:自然科学版, 2006, 5(1): 58-60.

[22] 中国国家标准化管理委员会. GB/T8313-2008 茶叶中茶多酚和儿茶素类含量的检测方法[S]. 北京: 中国标准出版社, 2008.

发酵条件对发酵桑叶茶生物活性成分含量的影响

Effects of Fermentation Conditions on content of Bioactive Ingredient in Fermented Mulberry-leaf tea

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	徐晔，刘诗宇，王艺伦，牛淑慧，杨壹芳，余沁芯，肖子涵，刘书亮，何利，陈姝娟，刘爱平，杨勇. 原料肉贮藏时间对牛肉发酵香肠中微生物菌相变化和蛋白质降解的影响[J]. 食品科学, 2021, 42(9): 184-191.
[3]	李彩云，李洁，严守雷，王清章. 果蔬酶促褐变机理的研究进展[J]. 食品科学, 2021, 42(9): 283-292.
[4]	吴康，谢静晖，王倩倩，齐明，吴建中. 红曲菌发酵对低盐半干鲩鱼的提味增鲜作用[J]. 食品科学, 2021, 42(8): 137-142.
[5]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[6]	周晶，袁丽，高瑞昌. 产低温蛋白酶动性球菌的筛选及其在低盐鱼露发酵中的应用[J]. 食品科学, 2021, 42(8): 122-128.
[7]	陈树俊，郑婕. 复合果蔬发酵汁有机酸动态分析及体外模拟消化抗氧化活性和功能成分分析[J]. 食品科学, 2021, 42(7): 90-97.
[8]	詹慧，宋田源，余刚，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 基于酶活力模型和细胞模型分析红毛藻多糖降血脂活性[J]. 食品科学, 2021, 42(7): 142-148.
[9]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[10]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[11]	肖媚，李闽，张菡，彭帮柱. 绿原酸对酿酒酵母发酵特性的影响[J]. 食品科学, 2021, 42(6): 88-93.
[12]	吴博华，蒋雪薇，张金玉，阮志强，梁胜男，陈永发，周尚庭. 促酱醪发酵芽孢杆菌的筛选及应用[J]. 食品科学, 2021, 42(6): 134-141.
[13]	张明，罗强，魏婕，刘巧，罗璠. 产细菌素屎肠球菌的筛选鉴定及其抑菌特性[J]. 食品科学, 2021, 42(6): 171-177.
[14]	鲍伟，韩姣姣，张旨轩，芦晨阳，周君，明庭红，李晔，苏秀榕. 基于高通量测序技术对浙江传统发酵蔬菜微生物多样性的解析[J]. 食品科学, 2021, 42(6): 178-185.
[15]	耿超，卫莹，沈明花. 榆干离褶伞溶栓酶对脂多糖诱导的血管内皮细胞损伤的保护作用[J]. 食品科学, 2021, 42(5): 129-136.