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

doi:10.7506/spkx1002-6630-201323045

Abstract

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

CLC Number:

S886.9

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.

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